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Digest Taste The Exquisite Flavours Of Shizuoka Prefecture At Kinu By Takagi

Taste The Exquisite Flavours Of Shizuoka Prefecture At Kinu By Takagi

Taste The Exquisite Flavours Of Shizuoka Prefecture At Kinu By Takagi
By Pichaya Petrachaianan
March 14, 2021

Promotion: March 1 - 31 2021 (Expired)

Kinu by Takagi at the Mandarin Oriental presents its spring menu, which highlights a new species of Japanese strawberry from Shizuoka

This spring, celebrated chef Kazuo Takagi is taking up post as an ambassador of Japanese tourism and culture. Working closely with Shizuoka prefecture of Japan, chef Takagi presents new lunch and dinner menus highlighting specialities of the perhaps overlooked region at his restaurant at the Mandarin Oriental Bangkok. Known for its premium green tea and wasabi of peerless quality thanks to its pristine water, Shizuoka is also home to Fuji mountain and a new species of strawberry, Kirapika, which will be presented at Kinu by Takagi's spring menu as well. 

The master chef's right hand, chef Masakazu Kudo, will be crafting the six-course lunch and 10-course dinner at Kinu by Takagi in kaiseki style for you. Sea creatures like ise ebi, or Japanese spiny lobster, will be grilled with rare white miso from Kyoto. This particular white miso is sourced exclusively from the Yamari family, who supply their coveted produce to only a handful of chefs—chef Tagaki being one of the very few. The dish will be presented in a lunch bento box with toro sushi, camellia flower snow crab, green onion wrapped with A4 wagyu beef and more delicacies. For dinner, the spiny lobster is presented in the fourth course along with other small bites. 

Hassan: Grilled Japanese spiny lobster with white miso, camellia flower snow crab, and pickled turnip, Herring roe with wasabi tofu sauce and Japanese snapper sushi with salmon roe
Hassan: Grilled Japanese spiny lobster with white miso, camellia flower snow crab, and pickled turnip, Herring roe with wasabi tofu sauce and Japanese snapper sushi with salmon roe
Charcoaled Japanese pan shell with steamed clam
Charcoaled Japanese pan shell with steamed clam

Caught from Shizuoka is another key ingredient, the Kinmedai fish. For lunch, the fish appears on the fifth course in an assorted seafood rice bowl. In the mix are tuna, squid, ikura, sea urchin and yellowtail, all topped off with the house's signature ponzu. The Kinmedai is served as tempura on the dinner menu. Dipped in a matcha-infused batter, the green morsel is topped with a generous amount of bafun uni. The matcha used is, of course, from Shizuoka.

Completing the meal is the star of the spring menu's dessert, the Kirapika strawberry. Distinguishable by its conical shape and vivid red, waxy complexion, this novel variation of strawberry is exclusively shipped to Kinu by Takagi, making the restaurant the first to serve the strawberry outside of Japan. The chef brings out the species' mildly sweet and sour characteristics in a special dessert with white chocolate and sake lees ice cream. At the bottom of the bowl is the refreshing strawberry salad and on top are mini daifuku centred with pieces of the Kirapika. 

Kirapika strawberry
Kirapika strawberry

Kinu by Takagi is open for lunch and dinner, Tuesday to Saturday, and has a capacity of 10 seats. The six-course lunch is priced at 4,500++ baht per person, while the 10-course dinner is priced at 7,500++ baht per person. Lunch is served at noon and dinner at 7pm sharp. The spring menu will be available until the end of this month or depending on the availability of the ingredient.

Please reserve in advance by calling 02-659-9000, or visit mandarinoriental.com for more information. 

See also: Monkey Pod Tapas Bar & Restaurant Makes A Case for Simian Sophistication

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Digest KINU BY TAKAGI Kirapika Strawberry Shizuoka Prefecture Japan

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