Executive Chef Antony Scholtmeyer celebrates the summer with a sensational culinary tour of Japan on a plate this August at Elements restaurant. His seasonal Japanese ingredients menu features delicacies from the land and sea, including sweet, flavoured Kumomoto oysters, meaty Taraba crab, plump Hokkaido scallops, and highly prized succulent Satsuma beef. The Occident and Orient combine in a marriage of culinary know-how and exquisite taste as these seasonal Japanese ingredients are prepared with French savoir faire and presented with Gallic panache.

Eye-catching offerings on the menu include a Kumomoto oyster with sake jelly, finger lime, soba and cucumber; Taraba crab open sandwich on konbu wafers with avocado and pickled vegetables; nage of Hokkaido scallop and botan ebi sautéed with small vegetables, fennel, shimeji and mitsuba; Hirame flounder paupiette with freshly grated yuzu, razor clams, red sorrel and toasted matcha jus; and Satsuma beef with garlic cromesquis, daikon filled with bone marrow, and olive licorice.

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The Japanese seasonal ingredients menu is available at Elements restaurant every Tuesday – Saturday between 1 – 31 August 2017, 6 p.m. – 10:30 p.m. Prices start from Baht 670++.

Elements restaurant is located on the 25th floor of The Okura Prestige Bangkok. For more information and reservations, please contact 02 687 9000 or email elements@okurabangkok.com , or book on our website www.okurabangkok.com

Prices are subject to 10% service charge and 7% government tax.

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Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

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