Gozen goes gourmet
Yamazato Restaurant at The Okura Prestige Bangkok turns its face towards the Japanese summer with a special Early Summer Gozen lunch created by master chef Shigeru Hagiwara that will be available from June 5 to 25.
The key ingredient on this summer menu is Pike Conger Eel, known as hamo in Japan and famous for its full flavour and nutritious, energy-giving properties. The first Early Summer Gozen set platter features a starter of avocado, simmered eel, shrimp, and maitake mushrooms with a wasabi egg yolk sauce.
The seafood theme continues in the minced sardine ball soup served with grilled leeks, shimeji mushrooms, and zucchini. The second set platter includes assorted dishes of grilled sea bass, and steamed rice with hijiki seaweed, shirasu young sardine, and salmon roe.
The must-try on the a la carte menu is fig, simmered sea eel, maitake mushroom, tomato, and crab with a wasabi egg yolk sauce. Pike eel can also be enjoyed in the Yanagawa hot pot. Fresh oysters and sea urchin with ponzu jelly, red snapper with foie gras, and a selection of assorted sushi and sashimi with a thinly sliced squid (Ika Somen) round off the a la carte menu.
The Gozen Lunch is priced at Bt1,300-plus and a la carte dishes start from Bt400.
Book a table at (02) 687 9000 or email [email protected]
