Executive chef Takeda and his culinary experts are delighted to prepare a 10th years anniversary kaiseki set-dinner for you to enjoy with your family or business partners. The Kaiseki set-dinner includes simmered ice-fish from Ibaraki and spring vegetables, fish soup with Shiba shrimp noodles, seasonal vegetable and kinome leaves, three kinds of seasonal sashimi, Hassun (Sushi of Nagasaki sea eel served in bamboo leaf, spicy cod roe with lotus root, simmered white cucumber and white fish Akita water shield with okra and shiratama mochi, crab meat and tomato jelly, smoked bonito and radish roll with plum sauce), grilled firefly squid from Toyama and Botan shrimp cooked with kombu kelp served with seasonal potato, asparagus, and salty miso sauce, simmered greenling fish of Hokkaido and eggplant from Nara served with umami radish sauce, steamed rice with green beans, red miso soup, assorted pickles of Kyoto vegetables and dessert Shizuoka crown melon and oita Seminole orange.
The highlight dish for this menu is grilled firefly squid from Toyama. The firefly squid season is also known as hotaru ika season which is from March to June, thousands of bioluminescent firefly squid come together in a stunning electric-blue marvelous colorful at Toyama Bay in the Toyama prefecture. The firefly squid is commercially fished and eaten as a seasonal delicacy. Toyama bay is one of the largest seafood distribution centers within Japan and around the world. There are many ways to eat the squids–raw, grilled, stewed, and in tempura form. At Yamazato, chef Takeda simply grilled firefly squid and Botan shrimp and cooked with kombu kelp served with seasonal potato, asparagus, and salty miso sauce. The grilled firefly squid has a soft texture and mild flavor with the bitter-sweet taste of the squid in the mouth.
When: April 29–June 15, 2021
Where: Yamazato, 28/F, Okura Hotel, Galaxy Macau, Av. Marginal Flor de Lótus, Cotai
How much: MOP $980 per person
For more information, call +853 8883 5127 or send an email to [email protected], or check here