Yamazato Christmas Kaiseki

Japanese artistry, treasured winter ingredients and the warmth of the festive season come together at the Yamazato Christmas kaiseki.

Elevated with a touch of French influence, Chef Hideaki Hayashi’s menu is a nod to his recent collaboration with Gerard Villaret Horcajo, Michelin-starred chef of Elements, inspired by Ciel Bleu.

Known as the foie gras of the sea, monkfish liver is paired with baguette and smoked radish; while Japanese snow crab is served hor-d'oeuvre style, with a crispy wafer and luxurious caviar.

The prized deep-sea kinki is prepared uroko-yaki style to achieve a stunningly crisp exterior. Buttery sea urchin, seared Shogoin turnip and a cream sauce contribute to a symphony of flavors. Japanese Black Wagyu, selected for its exceptional marbling, is charcoal grilled to achieve a delicious crust. Fluffy mashed potatoes and a rich sauce complete this reimagining of a French classic.

Make your reservation today, and embark on an extraordinary journey blending Japanese elegance with French festive traditions.

Price: MOP1,880 per person (Sake Pairing Mop 638)
Discount: up to 20% off with your ICBC Galaxy Macau Credit Card
Available Period: 17:30 – 22:00, Dec 24 -25, 2025
Location: 28/F, Hotel Okura Macau
Enquiries/Reservations: +853 8883 5127 / yamazato@hotelokuramacau.com