Winter treats at Yamazato in Bangkok
The Okura Prestige Bangkok’s Michelin Plate signature Japanese restaurant Yamazato is celebrating the cool season with special Gozen lunch platters and a multi-course Kaiseki dinner that include seasonal ingredients such as snow crab, oyster, daikon and monkfish from 4-31 January 2021.
In addition to succulent sashimi and a soup of crabmeat dumpling and shimeji mushroom, the first Gozen lunch platter includes a starter of five-coloured vinegared vegetables, shrimp and smoked duck with egg yolk vinegar. The star of the second platter is a dish of grilled Spanish mackerel with canola white sauce, dried miso and omelet.
The multi-course Kaiseki dinner opens with an amuse bouche of fresh soy milk skin with okra, steamed sea urchin and starchy soy sauce and moves on to a starter of herring fish roe, crabmeat, eggplant and maitake mushroom; a soup of monkfish liver dumpling and mushroom with a hint of yuzu; a sashimi selection of tuna, yellowtail, torched scallop and sweet shrimp; and a grilled dish of sabelfish with yuzu and wagyu with miso. A simmered dish of salmon with sake lees, daikon radish, carrot, shitake mushroom, taro, leek and canola flower is followed by a selection of tempura before hot vermicelli noodles with cod roe and shimeji mushrooms rounds off the meal.
Winter Gozen lunch is available from 11.30am to 2.30pm at Bt1,500++, and Kaiseki dinner from 6pm to 10.30pm at Bt4,700++.
