To celebrate the advent of summer, Master Chef Shigeru Hagiwara at The Okura Prestige Bangkok’s Yamazato Restaurant are laying on an authentic taste of Japan with a special Early Summer Gozen lunch featuring assorted platters and a selection of à la carte dishes. The highlight ingredient on the menu is Pike Conger Eel. Known as Hamo in Japan, it is considered a summer treat and is popular for its flavor and nutritious energy-giving properties.
The first Early Summer Gozen platter comprises a starter of avocado, simmered eel, shrimp, and maitake mushrooms with a wasabi egg yolk sauce. The seafood theme continues with a minced sardine ball soup with grilled leeks, shimeji mushrooms, and zucchini. The second platter includes dishes of grilled sea bass, and steamed rice with hijiki seaweed, shirasu young sardine, and salmon roe.
Star of the à la carte offerings is a dish of fig, simmered sea eel, maitake mushroom, tomato, and crab with a wasabi egg yolk sauce. Pike eel is also available in the form of the Yanagawa hot pot. Fresh oysters and sea urchin with ponzu jelly, red snapper with foie gras, and a selection of assorted sushi and sashimi with a thinly sliced squid (Ika Somen) to round off the à la carte menu.
Authentic Early Summer Seafood Treats
Yamazato @ The Okura prestige Bangkok
Available from 5 – 25 June 2017
Priced at B1,300++ for Gozen Lunch and à la carte dishes from B400++