Seasonal dishes on the menus in this first quarter of the year include sushi of seasonal Japanese sea bream marinated in soy sauce and served with sakura gele, strawberry and wasabi. The fresh wasabi is blended with avocado to create a wonderully creamy-spicy sauce; Hokkaido scallops, which are at their best during the colder months. The plump scallops are roasted and served with confit of kombu seaweed and a clam broth; A dish of roasted sweet-fleshed toothfish accompanied by nagaimo yam and winter diakon; Skeri Lofoten, which is a type of cod that migrates from Norway in the winter and spring months. Poached in a bonito broth, it is served with winter turnip and komatsuna mustard spinach; and finally famously succulent grilled wagyu beef from Miyazaki. Miyazaki Prefecture in the Kyusu region of southern Japan is known for its benign winter-spring climate, which is ideal for raising high quality beef. At Elements the prime beef is served with nutritious artichoke-like gobo root and nameko, a seasonal mushroom popular in Japanese cuisine. For dessert the chef serves an innovative sweet of Japanese Pebbles made from 43% Tannea milk chocolate cremeaux with iced blackcurrant and musk melon..
These delicious seasonal dishes to enhance Takumi Tasting Menus are available at Elements restaurant from 14 January – 28 March 2020, Tuesday to Saturday, 18:00 - 22:30. Price: Baht 4,000++ for 6-course Ta-ke menu; Baht 4,500++ for 7-course Matsu menu and special creation appetiser is Baht 800++.
Elements Restaurant is located on the 25 th floor of The Okura Prestige Bangkok. For more information and reservations, please contact 02 687 9000, or email [email protected] , or book on our website www.okurabangkok.com
Prices are subject to 10% service charge and 7% government tax.