Salmon in the spotlight
The Okura Prestige Bangkok’s Michelin-starred restaurant Elements teams up with culinary team from the famous Michelin two-star restaurant Ciel Bleu of Hotel Okura Amsterdam to create a special selection of succulent seafood.
Blending French culinary techniques with premium Japanese ingredients, the star of the show is fresh salmon from Hokkaido. Rich in Omega-3 fatty acids, salmon is a nutritious source of protein, vitamin B, and essential minerals such as potassium and selenium.
Research reveals that fishing for salmon in the pristine rivers and seas off north Hokkaido dates back almost 4,000 years, and even today the island accounts for around 80 per cent of Japan’s annual salmon catch.
Diners can enjoy salmon rillettes on toasted brioche with fennel, ikura and hajikami ginger; salmon cold-smoked in-house and served with a mustard sauce, avocado, smoked tofu, and soba croutons; poached salmon in olive oil garnished with zesty fresh yuzu, panisses and sorrel butter; and finally, steamed salmon with green tea veloute accompanied by white asparagus, soya beans, and kinako. The Hokkaido salmon menu starts at Bt690-plus and is available until October 31.
Find out more or book a table at (02) 687 9000 or email [email protected].
