Yamazato Launches Mutsuki Mini Kaiseki Set Lunch
Promotion: January 9 - 31 2020 (Expired)
Throughout January, Yamazato's executive chef Morihiro Takeda will embrace seasonal Japanese cuisine by presenting six delicious courses of "Mutsuki Mini Kaiseki". These dishes will feature seasonal ingredients from Japan including naturally grown vegetables.
The six-course Mutsuki Mini Kaiseki Gozen includes simmered rapeseed blossom with mullet roe; clear soup of Kumamoto shrimp cake rice mochi jinba leaves; two kinds of assorted sashimi; Aomori grilled cod fish marinated in Saikyo miso; simmered Fukui Spanish mackerel and Kyoto radish with yuzu miso; whitebait on rice; red miso soup pickles; and seasonal fruits. The set lunch menu is priced at MOP 580 and is available from now until February 6, 2020.
The highlight of this menu is the Aomori grilled cod fish marinated in Saikyo miso. A typical winter fish in Aomori, the cod is sourced from Mutsu Bay as the fish returns for spawning between December and February. The fish tastes its best during this time and is filled with roe and soft roe. The soft roe or milt, also called shirako, has a pleasing creamy texture and can be enjoyed as sashimi when it's fresh. The roe is pickled in salt and can also be used as an ingredient for cooking. The fish is valued for its low calorie and high protein content.
With the understated and beautiful characteristics of Japanese design, Yamazato is an ideal choice for a relaxed lunch with business colleagues or a memorable evening’s dining with friends and family.