Bangkok--2 Jan--The Westin Grande Sukhumvit Bangkok
One of the many ways Kisso at The Westin Grande Sukhumvit distinguishes itself among Japanese restaurants in Bangkok is with a strong focus on seasonal variation. To that end, Chef Shinsuke Yonekawa bases his menus on a careful selection of high-grade ingredients flown in fresh from Japan.
Like the expert fishermen who ply the ocean, sea, straits and bays off Japan in pursuit of the finest catches, Chef Shinsuke has located two premium winter-time delicacies – monk fish and oysters – as part of an à la carte menu of special dishes available from January 8 to February 28, 2014 for lunch and dinner.
Monk fish (ankoh)
The finest Japanese monk fish are found in the Pacific Ocean off the country’s east coast. This deep-water species can grow to nearly a meter in length. Monk fish liver (ankimo), moreover, is considered the foie gras of the sea by Japanese, with the organ enlarging in January and February before breeding season. Other popular winter season dishes are hearty monk fish hot pot with miso-based soup and deep-fried monk fish (karaage).
Dishes on Kisso’s seasonal menu featuring monk fish are priced from Baht 220 to 1,200 and include: Monk Fish Liver Miso-based Hot Pot, Sea Bream Sashimi Roll with Monk Fish Liver, Monk Fish Liver Sushi, and Grilled Monk Fish and Monk Fish Liver with Balsamic Teriyaki Sauce.
Oysters (kaki)
Japanese diners prize oysters harvested in the cool waters of January and February. The oysters are not only tastier but meatier as well; indeed Japanese oyster meat is among the largest anywhere in the world. For his menu at Kisso, Chef Shinsuke has chosen oysters taken from Hiroshima and Hokkaido prefectures, two regions well known for their fine marine produce.
Dishes are priced from Baht 580 to 980. The menu featrures Live Fresh Japanese Oyster with Original Vinegar, Breaded Fried Japanese Oyster with Homemade Tartar Sauce, Grilled Fried Japanese Oyster with Red Miso Sauce, Sautéed Rolled Oyster in Bacon with Yuzu Ponzu Butter Sauce, Oyster and Organic Tofu in Small Paper Pot
The monk fish and oyster à la carte menu is Kisso’s second seasonal menu following November/December’s focus on crab and other seafood favorites. Guests can expect more seasonal specialties as winter turns to spring and then all throughout the year.
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
[email protected] Visit us on www.kissobangkok.com and find us on www.facebook.com/kissobangkok