DREAMING OF HOKKAIDO CUISINE AT KISSO JAPANESE RESTAURANT

General Press Releases Tuesday October 25, 2016 15:22
Bangkok--25 Oct--The Westin Grande Sukhumvit, Bangkok
The renowned Kisso Japanese Restaurant warmly welcomes two exceptional Hokkaido cuisine chefs, Kimihiro Nakata and Kazuro Takanashi, for a short but stimulating season from November 1-14.
Seconded from the Sheraton Hokkaido Kiroro Resort and The Kiroro, a Tribute Portfolio Hotel, Hokkaido, the highly accomplished specialists are making a rare appearance beyond their homeland's borders.

Working with Hokkaido's finest fish and shellfish, as well as meat, fruit and vegetables, flown fresh from their home, the award-winning Japanese Chef and Sushi Chef respectively create their signature dishes to satisfy the local hunger for authentic Hokkaido dining experiences. Between them, Kimihiro and Kazuro have been refining their culinary arts for over 60 years.

Kimihiro Nakata concentrates on Kaiseki, composing delectable set menus from local seasonal ingredients. In particular, his preparations of abalone, sea urchin, deep water-shrimp, spot shrimp, using produce from his birth place, Teuri Island, where he catches and simmers superb soups from them himself, are remarkable.

Kazuro Takanashi is a recognised "Shokunin", a master of edomae cuisine which especially emphasises freshness. He is often found marinating in salt and flavouring with fresh citrus or vinegar sea bream, flatfish or gizzard shad or simmering conger eel in sweetened soy sauce. His Saiku-Sushi, vinegared rice rolled in dried seaweed, cut to make beautiful patterns, are something special.

Adding to the delights in prospect is Hokkaido's renown as the place from which the best seafood in Japan comes. The pristine quality of the produce has much to do with the clarity of the icy cold sea from which it is harvested and the richness of the sea vegetation on which it feeds. Moreover, the treasures of the deep are complemented by the fruits of the island's fertile soil and favorable climate, from duck to pork and melons to mushrooms.

Treat your taste buds to the collective results of this remarkable combination of premium materials and passionate perfectionism. A special Kaiseki Menu is offered for Lunch & Dinner plus an a la carte menu so the divine dishes can be ordered separately.

8 –Course Hokkaido Special Kaiseki
Appetizer
Seafood and avocado dressed in wasabi soy sauce
Kinuta-maki (Shrimp and vegetable roll) with egg yolk vinaigrette
Stewed duck with blanched green vegetable
Sashimi
Steamed abalone with lightly grilled sea urchin
Grilled dish
Kichiji rockfish and scallop wrapped in Magnolia leaf with eggplant, maitake mushroom, pumpkin, paprika and leak
Steamed dish
Herbed local pork in egg custard glazed with lily bulb sauce and plum
Deep fried dish
King crab - wrapped in Yuba (bean curd skin)
Salmon – spiced
Zucchini – with Matcha salt
Sushi
Tuna, Botan shrimp, Salmon roe, Small sushi rolls
Soup
Seasonal mushroom in grated radish and Mitsuba herb
Dessert
Seasonal fruits

Kisso is open for lunch daily from 12 pm – 2.30 pm and dinner 6 pm – 10.30 pm on the 8th floor of The Westin Grande Sukhumvit, Bangkok. For more information, please call 02 207 8000 or email kisso.bangkok@westin.com. Visit us on www.kissobangkok.com and find us on www.facebook.com/kissobangkok


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