A Celebration of Spring in Hokkaido

Using fresh ingredients from Japan’s Hokkaido region prepared with French culinary techniques, Executive Chef Antony Scholtmeyer and his team at Michelin-starred restaurant Elements, are serving up seasonal treats starring botan ebi, red snapper and Hokkaido beef. All specialties of Japan’s second largest island and particularly enjoyed at springtime, this bounty takes on the characteristics of the pristine area from which it originates.

 

Diners can indulge in the wonderful flavours and textures of tartare of botan ebi and sakura shrimps served with smoked potato ice cream and fresh wasabi; a hearty clam and broad bean soup with mitsuba, tomato and sancho cream; a succulent Tai red snapper with celeriac, lily bulbs, sorrel and sudachi butter; and a juicy Hokkaido beef steak (marble score 3) accompanied by charred turnip, smoked eggplant and panisses.

 

 

The Spring in Hokkaido promotion is available at Elements restaurant from 1st March – 28th April every Tuesday – Saturday from 6pm – 10:30pm. Prices start from Bt690++.

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