The spirit, flavors, and sakura cherry blossoms that make spring such a romantic time in Japan inspire three new seasonal menus at the award-winning Kisso Japanese Restaurant, available throughout April, May and June 2017.
Taking Kisso’s guiding principle – “to everything a season” – to heart, the perfectionist chefs have selected as core ingredients two delicacies that dominate the springtime culinary scene in Japan:
Aji (Fresh Japanese Horse Mackerel)
With its firm flesh, Aji is one of Japan’s most prized food fishes. Also known as Horse Mackerel – so named for the legend that this fish was so such a virile swimmer that smaller fish could ride on its back like a horse – it is in fact a member of the jack family. Though they shoal in large numbers, the season when they taste best – spring – is all too short. Kisso’s passionate chefs make the most of the opportunity with mouthwatering preparations such as horse mackerel tartare, grilled simply with rock salt, and fried in breadcrumbs, served with yuzu tartar sauce. Prices range from THB 550 to THB 680.
Premium Japanese Kagoshima Wagyu Beef
Kagoshima Beef – the famous “Wagyu A5” – is only farmed in the Kagoshima Prefecture of Southern Kyushu, Japan. Intensely marbled, it boasts higher ratios of monounsaturated fats, omega-3 and omega-6 fatty acids, and is lower in cholesterol than commodity beef. But most importantly, it delivers exceptionally rich flavor and great tenderness to the palate. Kisso offers prime cuts of Kagoshima beef, charcoal grilled, shabu-shabu style, and tightly wrapped maki-style with prime unagi eel, among others. Prices range from THB 900 to THB 1,950.
The Flavors of Springtime in Japan
Kisso @ The Westin Grande Sukhumvit, Bangkok
Available throughout April, May and June 2017