Yamazato Focus 
 
Dining seasonally is about more than just taste; it’s about deepening your awareness of the here and now, a concept that goes hand-in-hand with the progression of the cycles of nature. From December 1-31, Akira Hayashi, executive chef at Yamazato, is preparing an exclusive “Secchu Kaiseki Dinner”. This exclusive offering includes an appetiser of cod milt tofu ponzu sauce, clear soup with crab cake, hassun (dried mullet roe, radish with Moromi Miso, taro potato with sea bream miso, sea cucumber marinated with radish and yuzu, sushi of gizzard shad), sashimi of golden threadfin, and geoduck clam, grilled cornet fish with black shichimi pepper, oshinogi slowly cooked bungo beef with homemade turnip sauce, simmered yellowtail from Himi with sake lees, rice congee with Japanese oyster, seasonal winter fruits and chestnut cake and matcha. 
The nature-inspired menu is available throughout dinner service from December 1 to 31, 2018, and is priced at MOP 1,580 per person.  

Yamazato, 28/F, Hotel Okura Macau, Galaxy Macau, Cotai, Macau; +853 8883 5127