Executive Chef Antony Scholtmeyer celebrates the summer with a sensational culinary tour of Japan on a plate this August at Elements restaurant. His seasonal Japanese ingredients menu features delicacies from the land and sea, including sweet flavoured a Kumomoto oysters, meaty Taraba crab, plump Hokkaido scallops, and highly prized succulent Satsuma beef. The Occident and Orient combine in a marriage of culinary know-how and exquisite taste as these seasonal Japanese ingredients are prepared with French savoir faire and presented with Gallic panache.

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Eye-catching offerings on the menu include a Kumomoto oyster with sake jelly, finger lime, soba and cucumber; Taraba crab open sandwich on konbu wafers with avocado and pickled vegetables; nage of Hokkaido scallop and botan ebi sautéed with small vegetables, fennel, shimeji and mitsuba; Hirame flounder paupiette with freshly grated yuzu, razor clams, red sorrel and toasted matcha jus; and Satsuma beef with garlic cromesquis, daikon filled with bone marrow, and olive licorice.

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Japanese Seasonal Ingredients

Elements @ The Okura Prestige Bangkok

Every Tuesday – Saturday between 1 – 31 August 2017

Prices start from Baht 670++

Directly contact call 02 687 9000

More information or reservation

Contact dining concierge LINE@ : @greatgastro

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