Master Chef Shigeru Hagiwara at The Okura Prestige Bangkok’s award-winning Yamazato restaurant is all set to celebrate the arrival of spring with Setsubun Gozen lunch platters and a Kaiseki dinner that is available February 1 to 24.
The first Setsubun Gozen lunch platter opens with a starter of asari clam, shrimp, leek and wakame with miso dressing and the second platter features a grilled dish of amberjack with fig miso garnished with Japanese green pepper and served with simmered sweet potato and pickled miyoga and Ehomaki roll.
The multicourse Setsubun Kaiseki dinner serves monkfish liver, oyster, and shrimp with wasabi egg yolk mayonnaise sauce as an appetiser and follows up with a soup of soft cod roe dumpling with mushrooms and a hint of yuzu. Other treats include sashimi of tuna, yellowtail, torched scallop and sweet shrimp; perfectly grilled Spanish mackerel and Wagyu beef with a seaweed and white sauce; and a simmered sensation of woodencup shaped radish, abalone, soybeans, otafuku wheat gluten and plumblossom shaped carrot.
This is followed by a tempura course of snow crab – pond smelt fish, shiitake mushroom and Japanese green pepper; and a rice and hot noodle dish of vermicelli with asari clam, honewort, shimeji mushroom and a hint of yuzu served with Ehomaki roll. A flavoursome dessert of matcha warabi mochi with black sugar syrup concludes the springtime feast.
Setsubun Gozen lunch is priced at Bt1,400plus per person and Setsubun Kaiseki dinner at Bt4,700plus per person.
Book your meal at (02) 687 9000 or email firstname.lastname@example.org.