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 a 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.
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 firstname.lastname@example.org , or book on our website www.okurabangkok.com
Prices are subject to 10% service charge and 7% government tax.