By The Nation
Two Gozen lunch platters include traditionally prepared soup, sashimi, tempura, and grilled and simmered dishes featuring premium seafood and seasonal autumn ingredients. The first platter offers a starter of grilled persimmon with shrimp, octopus, and maitake mushroom, and a soup of mackerel with shimeji mushroom. The second features a simmered dish of minced saury fish ball, leek, shiitake mushroom, carrot, daikon, and ginger, and a tempura selection of shrimp, pond smelt, and vegetables, all rounded off with Japanese chestnut pudding with sweet red beans.
The late autumn Kaiseki dinner offerings include a starter of shrimp and sake-steamed scallop with bettara pickles, maitake mushroom, and sesame cream sauce, and a grilled dish of Spanish mackerel with oyster miso sauce, and beef teriyaki garnished with chestnuts. Also highly seasonal is a simmered offering of autumn mackerel with miso, konjak, daikon radish, and shiitake mushroom.
The Gozen lunch (Bt1,300-plus) and Kaiseki dinner (Bt4,700-plus) runs from November 5 to 25. Lunch is served from 11.30am to 2.30pm, and dinner from 6 to 10.30pm.
For information and reservations, call (02) 687 9000 or book online at www.OkuraBangkok.com.