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Digest Elements' New 7-Course Menu Blends The Best Of Two Worlds

Elements' New 7-Course Menu Blends The Best Of Two Worlds

Elements' New 7-Course Menu Blends The Best Of Two Worlds
By Pichaya Petrachaianan
By Pichaya Petrachaianan
February 19, 2020

Promotion: January 14 - March 28, 2020 (Expired)

Experience the delicious marriage between French and Japanese cuisine

Elements is no stranger in Bangkok's fine dining scene. Bringing out the best of French and Japanese cuisine, the restaurant boasts unique creations that are hard for food publications to resist noting. Led by a French chef, ingredients are chosen according to the seasons, in Japanese culinary style, and this February and March, Elements is presenting an all-new season menu evoking the tastes of Spring. 

The seven-course menu is named Matsu, which translates to pine tree in Japanese. The experience starts with amuse-bouche with strong Japanese accents in the form of donburi cone, sesame covered edamame mochi and Osaka croquette. This is followed by the Kaviari Kristal Caviar—D'Utah beach oyster covered in cucumber jelly, served with tangy ponzu sauce, fermented radish and caviar. 

Kaviari Kristal Caviar
Yasai, taro, shiitake and quinoa puff
Hokkaido Scallop
Legine, kobu, combava and dai dai

A juicy Hokkaido scallop follow-up is garnished with sea grape and kombu and sprinkled with black garlic oil that makes the broth richer. Aromatic with avocado wasabi and Japanese mustard spinach, the Cod Skrei Lofoten is also perfect with the texture of the fish.

Before the main course is another fish dish. Legine, or better known as the Toothfish, is served with savoury miso sauce and balanced with a refreshing arrangement of apple and orange chutney.

Japanese pebbles
Japanese pebbles

A word of warning: it may not be the easiest task to choose between the glazed pigeon and the wagyu beef satsuma for your main dish. The pigeon is glazed with charcoal and black garlic giving it a charred colour. Tender yet chewy, the bird meat comes with miso, parsnip and cabbage pickles. The wagyu, on the other hand, is also tender and delicious. Served with Japanese potato and Nameko mushroom, this would be the heavier choice of the two.

Finally, cool down with an icy dessert. Three grey "pebbles" disguise their melon sorbet, chocolate creamaux and acidic blackcurrant fillings. The meal officially ends with more okashi, or Japanese styled sweets.

The Matsu seven-course menu will be available until March 28, 2020 for 4,500++ baht per person. 


Restaurant, $$$, International, Bangkok


Digest elements okura prestige Bangkok


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