Minazuki Kaiseki

The early summer of Japan brings with it a plethora of beautiful ingredients that are best enjoyed in their prime. The kaiseki this June is dominated by refreshing and delicate flavors which are further enhanced by the culinary team’s ingenious ingredient pairings.

The appetizer sets the tone of this summer feast with the refreshing and pleasing aroma of Hokkaido octopus, with tangy plum dressing making it the more appetizing. Hassun is a series of meticulously crafted small plates including conger eel and burdock in jelly, and grilled sea bass with tade leaves. Prized for its delicate flesh and sweet flavor, sweetfish from Wakayama is ideal for making crispy tempura. The use of tade leaves vinegar with grated radish imparts a light touch of tanginess to the dish. Other delicacies include Awaji pike conger that is carefully deboned and cooked in a clear soup to highlight the umami flavor, fresh sashimi of the day and premium Bungo wagyu steak. This exquisite menu is only available during June so make your reservation today.

Price: MOP1,780 per person 
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