Seasonal Japanese Ingredients at Award-winning Elements

| July 4, 2018

Bangkok, Thailand (19 June 2018) Inspired by the famous Michelin two-star restaurant Ciel Bleu (translated as blue sky or blue heaven) at the Hotel Okura Amsterdam, which is helmed by Executive Chef Onno Kokmeijer, the talented chefs at our own Michelin-starred Elements restaurant are working closely with their colleagues in the Netherlands to introduce a Japanese Seasonal Ingredients menu that celebrates the summer with a sensational culinary tour of Japan on a plate.

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Available from 3 July – 31 August 2018, the seasonal dishes feature Japanese delicacies from the land and sea and include sweet-flavoured meaty Taraba king crab, plump Hokkaido scallops, delicious botan ebi shrimps 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 favourites are prepared with French savoir-faire. Eye-catching offerings on the menu include a Taraba crab open sandwich with konbu wafer, avocado and pickled vegetables, a nage, or savoury broth of Hokkaido scallops and botan ebi sautéed with small vegetables, shimeji and mitsuba, hirame flounder with freshly grated yuzu, celeriac, red sorrel, and toasted matcha jus and succulent Satsuma beef garlic cromesquis served with daikon filled with bone marrow and olive licorice.

 

The Japanese Seasonal Ingredients menu is available at Elements for dinner every Tuesday – Saturday from 3 July – 31 August 2018 from 6 p.m. – 10:30 p.m. A la carte prices starting from Baht 690++.

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Elements 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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