Japanese Seasonal Ingredients at Elements
Executive Chef Antony Scholtmeyer celebrates the summer with a sensational culinary tour of Japan on a plate this August at Elements. His seasonal Japanese ingredients menu takes in delicacies from the land and sea, including a Kumomoto oysters, Taraba crab, Hokkaido scallops and highly prized Satsuma beef. These ingredients are prepared with French savoir faire and presented with typical Gallic panache. Indulge in dishes such as a Kumomoto oyster with sake jelly, finger lime, soba and cucumber; Taraba crab open sandwich on konbu wafers with avocado and pickled vegetables; nage of Hokkaido scallop and botan ebi sautéed with small vegetables, fennel, shimeji and mitsuba; and Satsuma beef with garlic cromesquis, daikon filled with bone marrow, and olive licorice.
Price: A la carte dishes from Baht 670
Available Tuesday - Saturday from 6 p.m. – 10:30 p.m., 1 - 31 August 2017.
Elements Restaurant is located on 25th floor.
For more information and reservations, please contact +66 (0) 2 687 9000 or email email@example.com
Prices are subject to 10% service charge and 7% government tax.