Delicious Hokkaido Salmon
Inspired by the famous Michelin two-star restaurant Ciel Bleu at the Hotel Okura Amsterdam, which is helmed by Executive Chef Onno Kokmeijer, the talented culinary team at Elements, The Okura Prestige Bangkok’s Michelin-starred restaurant, are working with culinary team at Ciel Bleu to continue its celebration of succulent seafood this autumn blending French culinary techniques with premium Japanese ingredients. Smoked, steamed, poached or as a spreadable rillettes, star of the show this season is fresh salmon from Hokkaido.
Rich in Omega-3 fatty acids, salmon is a nutritious source of protein, vitamin B, and essential minerals such as potassium and selenium. Research has shown that fishing for salmon in the pristine rivers and seas off north Hokkaido dates back almost 4,000 years, and even today the island accounts for around 80% of Japan’s annual salmon catch. So why not treat your taste buds and inner self to delicious Hokkaido salmon dishes such as salmon rillettes on toasted brioche with fennel, ikura and hajikami ginger, salmon cold-smoked in-house and served with a mustard sauce, avocado, smoked tofu, and soba croutons, poached salmon in olive oil garnished with zesty fresh yuzu, panisses, and sorrel butter, and finally, steamed salmon with green tea veloute accompanied by white asparagus, soya beans, and kinako.
The Hokkaido salmon menu is available at Elements restaurant every Tuesday – Saturday from 1st September – 31st October 2018 starting from 6pm until 10.30pm with a la carte dishes starting from Bt690++.