Renowned for his use of seasonal ingredients, Master Chef Shigeru Hagiwara, marks the transition from spring to summer with a fabulous menu of Japanese seafood and shellfish dishes, available for lunch and dinner at Yamazato, signature Japanese restaurant at The Okura Prestige Bangkok from 10 – 26 June 2016.
Highlights include hamo yanagawa nabe sea eel, and summer sashimi moriawase with a selection of horse mackerel, red snapper, sea eel, tuna belly, and glass shrimp, kinmedai red snapper in an anchovy paprika sauce, and mushi tako natsu yasai, steamed octopus with summer vegetable ceviche, and kegani su hairy crab with vinegar. Other notable dishes on the inspired menu include kani soba pirikara goma, crab salad with soba noodle, spicy sesame sauce, toumorokoshi shiroebi kakiage, deep-fried with corn and glass shrimp, and much more.
Yamazato is a multi-award-winning Japanese restaurant serving refined cuisine Kaiseki Ryori haute cuisine. Created by a master chef, the traditional recipes are presented with artistic flair to enjoy in an understated contemporary setting. The beautifully balanced lunch, dinner and à la carte menus reflect the changing seasons and Japanese festivals throughout the year. Diners at Yamazato can enjoy the exceptional cuisine at one of two teppanyaki tables, at the sushi bar, or in a private dining room.
Enjoy a taste of summer with fresh seasonal seafood and shellfish at Yamazato daily from 11:30 a.m. – 2:30 p.m. and 6 p.m. – 10:30 p.m. during 10 – 26 June 2016. A la carte dishes priced from Baht 300++.