Seasonal Hokkaido Salmon on the Menu at Elements
Executive Chef Antony Scholtmeyer and his team continue their celebration of succulent seafood this summer with fresh salmon from Hokkaido. Salmon caught at sea during spring and summer are called tokishirazu. Juvenile salmon caught off the Shiretoko Peninsula and on the coast of the Okhotsk Sea are called keejii and mejika respectively. They are a prized delicacy because of their high fat content. To protect salmon numbers, many juvenile fish are raised in more than 200 hatcheries on Hokkaido. These fish are released after 3 to 5 years and return to the river.
Rich in beneficial Omega-3 fatty acids, salmon is a nutritious source of protein, vitamin B and essential minerals. So treat your taste buds and inner self to delicious offerings such as steamed salmon with a green tea velouté, white asparagus, soya beans and kinako, or house smoked salmon with mustard sauce, avocado, smoked tofu and soba croutons.
Price: A la carte dishes from Baht 420
Available Tuesday - Saturday from 6 p.m. – 10:30 p.m., 1 - 30 September 2017.
Elements Restaurant is located on 25th floor.
For more information and reservations, please contact +66 (0) 2 687 9000 or email firstname.lastname@example.org
Prices are subject to 10% service charge and 7% government tax.