A rich taste of summer
Summer has arrived in Japan so master chef Shigeru Hagiwara and his team at The Okura Prestige Bangkok’s award-winning Yamazato Japanese restaurant are serving up seasonal treats in early August with special Summer Gozen lunch and Kaiseki dinner menus.
The two Gozen lunch menus feature traditionally prepared soup, sashimi, tempura, grilled and simmered dishes made with a range of ingredients associated with the time of year, particularly premium seafood and refreshing summer garnishes.
The first course includes octopus, shrimp and crystal eggplant with edamame and a succulent sashimi course of tuna, surf clam and yellowtail. Stars of the second course include grilled salmon with a zesty orange sauce, and a simmered dish of chilled duck with taro, carrot, and consomme jelly.
Highlight offerings on the Kaiseki dinner menus are two dishes with highly prized eel as the main ingredient: a soup of deep fried pike eel with grated radish, and a noodle dish of eel vermicelli with kanpyo maki sushi roll. The dinner menu is rounded out with a grilled surf and turf course of sea bass and beef, and a main dish of roasted duck with sweet potato, consomme jelly, and spicy spring onion miso sauce.
The Summer Gozen Lunch and Kaiseki Dinner at Yamazoto restaurant runs from July 31 to August 27. They’re priced are Bt1,300 for Gozen lunch, Bt4,500 for Kaiseki dinner and a la carte dishes start at Bt400.
Make a reservation at (02) 687 9000.
