Yamazato Kisaragi Kaiseki

Japan’s snowy mountains hold a treasure trove of wild vegetables which are highly sought-after for their deep flavor developed through the long winter. As the snow begins to melt, Executive Chef Hayashi Hideaki ceases the opportunity to share with you some of his favorite wild vegetables, as well as the fattiest, most flavorful seafood from the depths of the sea.

The pairing of the Japanese mountain vegetable, udo, with plum offers a refreshing start. For your hassun course of small plates, you will get to taste the tender fatsia sprouts, and wasabi stem and leaves which are harvested before the flowers begin to bloom.

Firefly squid from Hyogo is gently cooked in a premium stock to retain its bouncy texture, with its sweet and savory aroma of the sea perfectly preserved. The grilled dish sees meaty Japanese rockfish from Aomori Prefecture grilled to succulent perfection, and paired with kelp and homemade mullet roe powder, presenting layers of umami sensations in one mouthful.

In addition to these seasonal delicacies, you can also enjoy the perennial favorite, wagyu sushi, as well as the finest selection of fresh sashimi. This exquisite menu is only available during February 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