Fumituki Kaiseki

The traditional name of the month of July is Fumituki in Japan. The most popular origin of the name Fumituki is associated with the custom of “Fumi”, literary matters including poems, letters and writings. Today, Japanese people celebrate Fumituki by writing their wishes on colorful strips of paper and hanging them on bamboo branches. In the vibrant month of July, Executive Chef Hayashi Hideaki presents an array of colorful ingredients in their prime including wagyu beef from Saga, helmet crab from Hokkaido and the summer delicacy, pike conger.

The sumptuous feast begins with the refreshing Takigawa tofu, sliced into delicate thin strips resembling noodles, and paired with sea urchin and an array of summer vegetables. It is the perfect appetizer to prepare you for the delights ahead. The popular Japanese practice of eating pike conger in summer is being introduced in the form of a simmered dish to help fortify your body against the hot weather. Turban shell is known for its delicate taste. Our chef steams it with sake and pairs with Kinzanji miso to unleash its sweet aroma. Another prized delicacy of Japan, cutlass fish, is best enjoyed in the summer months. Rolled with burdock cooked in dashi and mirin, the grilled cutlass fish Hassun dish delivers health benefits in delicious mouthfuls.

Fresh sashimi of the day, premium grilled Saga wagyu and more seasonal ingredients are on the menu. Reserve your table now.

Price: MOP1,780 per person (additional MOP580 for sake pairing) 
Discount: Enjoy up to 20% discount with your ICBC Galaxy Macau Credit Card
Available Period: 17:30 – 22:00, closed every Monday 
Location: 28/F, Hotel Okura Macau
Enquiries/Reservations: +853 8883 5127 / yamazato@hotelokuramacau.com