Yamazato at Okura Prestige Bangkok

| February 7, 2014 | 0 Comments

Yamazato at Okura Prestige Bangkok has been creating quite a buzz since its inception in 2012. We had traditional Japanese breakfast here before, so we know that Yamazato has outstanding authentic Japanese cuisine, very cozy ambiance, and superb service. We recently went to Yamazato for dinner to experience its Kaiseki, which is a traditional multi-course Japanese set dinner. Kaiseki usually refers to Japanese cuisine that uses superb ingredient, and has a meticulous presentation. For the evening, we decided to order some a la carte items and share the Yamazato Kaiseki, which consisted of 8 courses:  starter, soup, sashimi, grilled fish, simmered fish, main dish, rice dish and dessert (4,500 baht).

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We started with fried shiraou or fried silver fish (200 baht). The crunchy and salty lightly battered fried fish was a delightful snack before our meal.

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Kaiseki

Kaiseki: Starter (bottom left ): A nice salad with jellyfish, cucumber, closed cap shitake mushroom, ground sesame seeds mixed with vinegar and Chinese wolfberry fruit. A very refreshing dish, we love the crunchiness of the cucumber and the fragrant from the toasted ground sesame seeds. Sashimi (top ): chutoro, yellow tail and sweet shrimps. Splendid quality sashimi, very fresh yellow tail, sweet shrimp, and almost melted in our mouth chutoro. Soup (bottom right): Oyster deep-fried with egg yolk, grated radish, with green vegetable soup with a scent of citrus. This was a very well executed dish because it looked so simple but tasted complex. The broth was tasty and rich due to the dried fish and kelp, while the fragrance of the deep fried oyster permeated the soup as well. Texture wise, fried stuff dipped in liquid was hard to beat, just do not let it soak for too long.

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A closer look at Kaiseki sashimi

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Next was from the a la carte: 8 kinds of sashimi (3,000 baht): yellowtail, scallop, sweet shrimp, squid, tai, tuna, salmon, and chutoro. Similar to our sashimi in the Kaisaki, the sashimi was very fresh and sweet since Yamazato orders its seafood from the world famous Tsukiji fish market in Japan.

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Kaiseki: Grilled fish: Cornet fish grilled with Kabosu citrus (green Japanese citrus) served with sweet vinegar and grated radish sauce and garnished with Japanese ginger offspring and sweet chestnuts. This firm fish was grilled to perfection with a hint of the citrus. The highlight was truly the sweet firm fish as the sauce was light

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Kaiseki: Simmered dish: Sablefish with Japanese radish, carrots, grilled leek and ginger. Another excellent dish beautifully presented in bright red earthenware. The fish was more delicate than the grilled dish. However, the same principle was applied as the sauce did not overpower the sablefish.

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A la carte: Grilled yellowtail cheek (350 baht). We have tried this elsewhere before but this was the biggest cheek we had. About the taste, if you tried yellowtail cheek before, you will love it here. Why? Prime quality fish from Tsukiji is simply the best.

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Kaiseki: Main dish: Deep-fried minced vegetables with scallop and shrimp served with thin tempura dipping sauce. There were choices between this and steak but since we already order an a la carte steak, we decided to try the tempura. With the squeeze of lemon the crispy salty minced tempura became very bright and light. The sauce was nice but the batter was well seasoned, so we preferred just the lemon.

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A la carte: Premium sirloin (200 gram) from Kumamoto marbling score 7 (4,600 baht). Kumamoto is considered the best wagyu beef in Japan. The steak was simply superb, a nice crust and rare in the middle. The steak was soft like butter and almost melted in our mouths.

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We also ordered garlic rice and soup (300 baht) to accompany our steak. The rice and soup were tasty but the steak simply overshadowed them.

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A la carte: Nabeyaki udon with chicken, vegetables, and shrimp tempura simmered piping hot in a large earthenware. The soup tasted great and again was Japanese dried fish and dried kelp were the main ingredients. The udon was tender as it supposed to be, highly recommended to udon lovers.

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Kaiseki: Rice dish: Rice porridge with ice fish, egg, ginger, and chives. True to traditional Japanese Kaiseki, rice usually comes towards the end of the meal. The porridge was well cooked with the scent of ginger and chives. The ice fish added a nice texture to the dish.

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Kaiseki: Dessert: Smooth and creamy yoghurt moose with mango sauce. And assorted fruits and lemon jello. It also came with green tea.

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A la carte: Matcha warabimochi (280 baht). Mochi cakes with kinako powder (soybean flour) and green tea flavor served with brown sugar syrup and green tea. The green tea flavored mochi cakes had a nice texture, extremely soft but chewy. It was a nice ending to this very authentic and well crafted Japanese dinner.

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Essentially these qualities are the heart of delicacy and fine dinning.

The whole experience at Yamazato was truly a feast for our eyes as much as for our belly. I feel that the chef is very careful in putting together each dish, small details are in consideration. He focuses on both taste  and presentation. The slightest taste, the softest texture makes a big difference. I have to point out that the dishes, bowls and plates are art work of there own. Just looking at then is a pleasure. Essentially these qualities are the heart of delicacy and fine dinning.  All the dishes were superb and beautifully presented. The staffs were not only attentive and knowledgeable. It is like they come from Japan in the Edo period, very well mannered. Although Yamazato comes with a high price tag, it is well worth the money. Besides, Yamazato is comparable to top Japanese restaurant in Japan without having to pay for airfare. You have to experience Yamazato for yourself to not see and taste but to experience how authentic Japanese cuisine supposes to be.

Open daily:
Lunch:       11:30 am. – 2:30 pm.
Dinner:       6:00 pm. – 10:30 pm.
Price is subjected to tax and service charges.

Tel: +66 (0) 2687 9000

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Vasu Srivarathanabul
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