Kinu by Takagi, the 10-seat kaiseki-style Japanese restaurant at Mandarin Oriental, Bangkok presents a special caviar promotion for a limited time only.
Kaiseki master chef Norihisa Maeda.
Taking the Japanese haute cuisine to a new level, a variety of premium sturgeon caviar from Sturia, France's high-end caviar producer, is exclusively featured in the restaurant's autumn menu.
The aesthetic degustation meal is meticulously crafted by Michelin-starred kaiseki master chef Norihisa Maeda.
Dishes include slow-cooked Hokkaido scallop and snow crab tartare served with beetroot, lotus stem, pumpkin puree and Sturia Oscietra caviar; chestnut compote with fried somen noodles, persimmon-shaped salmon sushi and grilled kamasu fish with nine-month-aged Sturia Origin caviar; sea bream and turnip Hakata-style with Kyoto red carrot and Sturia Primeur caviar; Hokkaido oyster with sake jelly and Sturia Vintage caviar; soft yuba bean curd tempura with sticky dashi sauce and Oscietra caviar; and a rice bowl topped with Hokkaido Bafun uni and Sturia Origin caviar.
There's also tomato-koji marinated Tottori Wagyu steak with pan-fried mushroom; signature steamed black abalone in a creamy abalone liver sauce; and a seasonal dessert of persimmon and pear with hoji-cha tea jelly, chestnut ice cream and brown sugar custard sauce.
Prices are 4,000 baht per person for a five-course lunch and 8,000 baht per person for a 10-course dinner.
Advance reservations are required. For more information or reservations, contact the hotel at 02-659-9000 or email restaurants-mobkk@mohg.com.
