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Sea Bream And Firefly Squid In Now Season At Kisso

February 24, 2014 Food & Beverage No Comments Email Email

Keeping as close as ever to the rhythm of the Japanese seasons, Kisso presents the subtle flavors and delicate textures of prime Japanese Sea Bream and Firefly Squid on a special spring edition menu in March and April.

Firefly squid tempura_1Better known by Japanese as “Tai”, sea bream is at its tastiest in these two months when the sweet fish start to spawn. Coinciding with Japan’s picturesque cherry blossom show, its light pink tint is considered in harmony with the season, so it’s also known as “Sakuratai” or “sea bream in the cherry blossom season”. More practically, the coloring reflects the heightened storage of nutrition required for spawning which delectably shades its flavor.

Dishes on Kisso’s seasonal menu featuring “Tai” are priced from Baht 480++ to Baht 700++ and include: Sea bream specialties range Seasoned steamed rice sea bream and salmon roe in clay pot, Sea Bream shabu-shabu, Simmered sea bream head with sweet soy sauce and White wheat somen noodle with simmered sea bream.

Simmerd spring sea bream head with sweet soy sauce

Firefly Squid, or “Hotaruika”, are known for their luminescent display and distinctive play on the palate. Their agile bodies reflect spectrums of light as a ruse against predators. The delicacy is best enjoyed as boiled or marinated in soy sauce, dressed with vinegar and miso, or shabu-shabu style cooked in a pot at the table. With their short season, they are considered the perfect complement to good sake.

Kisso will take regular deliveries of the most prime and freshest specimens for critically celebrated Chef de Cuisine Shinsuke Yonekawa and his passionate team to prepare in ways that balance respect for tradition with instinct for enhancement.

Spring seabream shabushabu (3)

Dishes are priced from Baht 120++ to Baht 360++ and include: Hotaruika tempura (6pcs), Hotaruika salad, Hotaruika gunkan sushi, and Hotaruika with miso vinegar. Or combine the two with Grilled spring sea bream and firefly squid with cream sauce for the price of Baht 650++.

Recently given a stylish makeover and featuring a lively open kitchen, Kisso restaurant is a favorite of Bangkok’s Japanese expatriate community besides general fans of authentic but inspired Japanese dining. The main dining area is split into discreet sections by ornamental screens with a large open kitchen adding dynamic to the space. Several elegant private dining rooms are offered for parties.

Kisso is open for lunch daily from 12 pm – 2.30 pm and dinner 6 pm – 10.30 pm on the 8th floor of The Westin Grande Sukhumvit, Bangkok. For more information, please call 02 207 8000 or email kisso.bangkok@westin.com. Visit us on www.kissobangkok.com and find us on www.facebook.com/kissobangkok

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