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Late Autumn at Yamazato

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As trees shed their leaves and Autumn begins to pass in Japan, the chefs at award-winning Yamazato Japanese restaurant at The Okura Prestige Bangkok celebrate with a Gozen lunch and Kaiseki dinner menus featuring seasonal ingredients such as oysters, Momiji sea bream, autumn mackerel, chestnuts, and persimmon.

Two Gozen lunch platters include traditionally prepared soup, sashimi, tempura, and grilled and simmered dishes featuring premium seafood, and late autumn ingredients. The first platter offers a starter of grilled dried horse mackerel with shrimp and a soup of oyster dumpling with shimeji mushroom. The second features Kanrakuyaki-grilled sea bass and chestnut with cheese, simmered Pacific saury minced ball, and tempura of shrimp, pond smelt, and vegetables all rounded off with persimmon pudding and sweet beans.

On the Late Autumn Kaiseki dinner menu are offerings such as a starter of shrimp, steamed scallop in sake, bettara pickles, maitake mushroom and Rikyu-sesame cream sauce, and a grilled dish of Spanish mackerel and oyster with miso sauce, beef teriyaki, and simmered chestnut. Also a simmered offering of autumn mackerel with miso, konjak, daikon radish, and shiitake mushroom.

When: November 6-19, 2017

Lunch: 11:30 a.m. – 2:30 p.m.

Dinner: 6 p.m. – 10:30 p.m.

Bookings: +66 2 687 9000,

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