As Japan travels further into autumn, chefs at fine-dining Yamazato restaurant at The Okura Prestige Bangkok celebrate the season with special Gozen lunch and Kaiseki dinner featuring seasonal ingredients such as mackerel, momiji sea bream, chestnuts, and persimmon.
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.