Summer Guestronomic Dining Journey

Elements, inspired by Ciel Bleu, at The Okura Prestige Bangkok unveils its new seasonal Summer Guestronomic Dining Journey. Curated by Chef Gerard Villaret Horcajo, the menu celebrates the vibrant flavours, colours, and textures of summer through a collection of refined dishes that showcase the season’s finest ingredients.

 

Rooted in the restaurant’s philosophy, the menu combines French culinary technique with subtle Japanese influences, highlighting premium produce at its peak. Bright acidity, delicate textures, and balanced flavours feature throughout the experience, reflecting the energy and abundance of summer.

 

 

“Summer is a season of incredible vibrancy and natural abundance,” said Chef Gerard Villaret Horcajo. “For this menu, we wanted to capture that freshness through bright flavours and contrasting textures, creating dishes that reflect the complexity and character of the season.”

 

The journey begins with Nagasaki Region Bluefin Tuna, where pristine bluefin tuna is paired with Oscietra caviar, chorizo and compressed watermelon for a balance of richness, salinity, and sweetness. This is followed by Hokkaido Scallops, complemented by red yuzu kosho, shoyu ikura, and a fragrant Hanahojiso sauce that brings a refreshing coastal character to the dish.

 

 

Guests are then served Stone Milled Yame Tanaka Flour & Shiitake Brioche, made with premium Japanese flour and accompanied by a choice of salted French butter or smoked Ariake sea nori butter. The next course, Cured Iwashi, presents delicately cured Japanese sardine alongside olive escabeche and artisanal cornbread, combining traditional techniques with contemporary flavours.

 

One of the menu’s highlights is the Cold Amela Tomato Velouté, a chilled dish featuring sweet Amela tomatoes, Okayama peach, stracciatella and a touch of rich lard. Layered and refreshing, it captures the essence of summer produce at its finest.

 

 

For the main course, guests may choose between Chicory Fed Lumina Lamb and Miyazaki Beef A5 Wagyu Striploin. The lamb is served with grilled avocado, shungiku caponata, and black lemon, while the Wagyu from Arita Farm is paired with radicchio, black garlic, and egoma mustard, creating a balance of richness, bitterness, and acidity.

 

Dessert offers two distinct seasonal expressions. Koshihikari Riz au Lait reimagines the French classic with premium Japanese rice, seasonal rhubarb, Chiang Rai vanilla, and almond frangipane. Alternatively, the French Cherry Dessert combines cherries with Cha-Am lemon custard, macadamia, and fig leaf ice cream for a bright and elegant finish.

 

 

Available from 8th July, the Summer Guestronomic Dining Journey is offered as the eight-course Mizu experience (Bt7,300++ per person), the six-course Chikyu experience (Bt4,900++ per person), or the four-course Ku-Ki experience (Bt3,700++ per person).

 

For more information and reservations, call +66 (0) 2687 – 9000 or email: elements@okurabangkok.com.

 

 

Source: The Okura Prestige Bangkok.