With the arrival of Spring and the full bloom of Japan’s famous Sakura cherry blossoms, Master Chef Shigeru Hagiwara of Yamazato Restaurant celebrates with a special Gozen lunch menu and à la carte dishes featuring the freshest of seasonal delicacies.
In addition to succulent sashimi, the Spring Gozen lunch includes a starter of Asari clams and firefly squid with vinegar and miso; and a soup course of shrimp dumpling with rape seed, shimeji mushrooms, tender stem broccoli, and sakura blossom. It is also includes assorted tempura and dishes of grilled salmon with saikyo miso wrapped with sakura leaves; and pork simmered in sweetened soy sauce with bamboo shoots, carrot, taro, snow peas, and wasabi.
Authentic tastes of springtime Japan continue with a selection of a la carte offerings such as Haru Otsukuri Moriawase – ark shell, sweet shrimp, sakura sea bream, tuna, Kurose yellowtail, Japanese egg cockle, and red snapper; Sawara Sakuraebi – Spanish mackerel with sakura shrimp sauce, elingi mushrooms, eggplant, fatsia sprouts, lotus roots, paprika, leeks and parsley; and Hamaguri kinmedai namanori nabe – Hamaguri clams with red snapper, radish, carrot, shiitake mushrooms, and nori sea weed in a paper pot seasoned with yuzu pepper.
Spring Gozen lunch and à la carte dishes are available from 3 – 30 April 2017, lunch 11:30 p.m. – 2:30 p.m., dinner: 6 p.m. – 10:30 p.m., at Yamazato Restaurant. Priced at Baht 1,300 ++ for Spring Gozen lunch and à la carte dishes from Baht 400++.
An Authentic Taste of Spring
Yamazato @ The Okura Prestige Bangkok
2 January – 31 March 2017
From 07:00 – 01:00 hrs.
Start from THB 555++ a glass