Review: Yamazato

Located on the 24^thfloor, The Okura Prestige Bangkok that has fine traditional of consistent quality and truly authentic Japanese cuisine.

Yamazato earned a Michelin Plate designation in the Michelin Guide Thailand 2018 & 2019. With the quality of ingredients and flavour, it is well deserved to be recognized in the culinary world.

Story & Photos by Ning Nonthiwat LuxurySocietyAsia.com

Chef Shigeru Hagiwara has been instrumental in developing all Yamazato restaurants with his creations and unparallelled attention to details. Chef Hagiwara creates dishes that are inspired by Japan’s four seasons, resulting colorful, fresh, seasonal food with variety of textures and delightful flavours.

Yamazato is spacious and roomy with 3 different sections; Sushi bar, Teppanyaki tables, and main dining area (with a view of Ploenchit and Sukhumvit) where an extensive a la carte menu and set menu is offered. All waitresses wear traditional kimonos and every classic dish is served in rustic earthenware to compliment the mood and tone of Japan.

During this period, Yamazato is offering the traditional Kaiseki Ryori set menu for dinner at Baht 4,700++ per person. Kaiseki cuisine dates back to the Japanese Imperial Court in the 9^thcentury AD, and has evolved into on of the world’s most popular forms of dining.

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The Kaiseki dinner is comprised of 9 types (courses) of popular Japanese food; amuse bouche, starter, soup, sashimi, grilled dish, simmered dish, tempura, noodles, and dessert.

Amuse Bouche: Fresh soy milk skin, sea urchin and okra with Chinese wolfberry and starchy soy sauce.

Starter: Simmered scallop, roasted duck, simmered summer vegetables with tomato, edamame, dried cassis and myoga.

Soup: Naruto deep fried sweet fish, mushroom, green vegetable with a touch of yuzu and Oboro kelp.

Sashimi: Tuna, sweet shrimp, sea bream, and steamed octopus.

Grilled dish: Spanish mackerel and beef with spicy garlic sauce garnished with eringi mushroom, carrot and zucchini leaf.

Simmered dish: Eel with sansho, sweet potato, okra, eggplant, baby corn and carrot with sansho starchy sauce.

Tempura: Snow crab, pike eel, maitake mushroom, pumpkin and asparagus.

Noodle: Vermicelli noodle with conger eel, topped with shimeji mushroom, honewort and a touch of yuzu. Dried gourd shavings sushi rolls.

Dessert: Yogurt mousse with egg yolk sauce and sweet beans. And assorted fruits.

For sake drinkers, must try ‘Yamazato Sake Experience’ which is a flight of 3 types of Born sake.

Born Junmai 55 Karakuchi – hints of pear, lychee and green apple, rounded texture with clean dry finish.
Born Ginsen Tokubetsu Junmai – bright, citrusy, grapefruit notes, and delicate fruity sweetness.
Born Tokusen Junmai-Daiginjo – mineral, hints of citrus, pear, green apple and vanilla.