Okura celebrates Japan’s best ingredients
Elements, the Michelin-star restaurant at the Okura Prestige Bangkok, has recruited Onno Kokmeijer, the executive chef from the restaurant at the Hotel Okura Amsterdam (which has two Michelin stars of its own) to create a “Japanese Seasonal Ingredients” menu that will be available from July 3 right through August.
The choice of culinary delights includes sweet and meaty Taraba king crab, plump Hokkaido scallops, delicious botan ebi shrimps and highly prized Satsuma beef.
The Occident and Orient combine in a marriage of culinary know-how and exquisite taste as these seasonal Japanese favourites are prepared with French savoir-faire, while Taraba crab open sandwich with konbu wafer is filled with avocado and pickled vegetables.
Also on offer are a nage – a savoury broth of Hokkaido scallops – and botan ebi sauteed with small vegetables, shimeji and mitsuba. There’ll be Hirame flounder with grated yuzu, celeriac, red sorrel and toasted matcha jus. And there’ll be succulent Satsuma beef garlic cromesquis served with daikon filled with bone marrow and olive licorice.
The prices start from Bt690.
Find out more at (02) 687 9000 and www.OkuraBangkok.com.
