Setsubun Gozen Lunch and Kaiseki Dinner are available from 1 – 23 February 2020
The culinary team at our MICHELIN Plate signature Japanese restaurant Yamazato once again marks the advent of spring by serving up seasonal delights in delicious Setsubun Gozen lunch platters and an 8-course Setsubun Kaiseki dinner from 1 – 23 February 2020.
Highlights of first Gozen lunch platter include a starter of Asari clam, shrimp, leek and wakame with miso dressing, while the second platter features a special rice dish of seasonal Ehomaki roll garnished with pickled sliced turnip and ume plum.
The 8-course Setsubun Kaiseki dinner comprises spring specialties that include an appetizer of monkfish liver, oyster, shrimp, broad beans, maitake mushroom and vinegar with chilli pepper and grated radish; a soup of soft cod roe dumpling with mushrooms and a hint of yuzu; sashimi of tuna, yellowtail, torched sea snails and sweet shrimp; perfectly grilled Spanish mackerel and beef with a seaweed and white wine sauce; simmered abalone with royal fern rolled with soy milk skin; a tempura course of snow crab, pond smelt fish, shiitake mushroom and sweet potato; and a wonderful dish of hot vermicelli noodles with asari clam, honewort, shimeji mushroom and a hint of yuzu accompanied by Ehomaki rice roll. A delightful dessert of matcha warabi mochi with black sugar syrup and feuillantine ends the springtime feast.