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Trisara Culinary Series Launches With Traditional Japanese Culinary Art Form “Kaiseki” Dinner

July 17, 2015 Dining No Comments Email Email

Wagyu beef_newTrisara is launching a new monthly dining concept “Trisara Culinary Series” which offers guests one evening of a unique gastronomical experience that changes each time. The exciting new concept is kicking off this Friday 17th July 2015 with an evening of “Kaiseki”, featuring Japan’s most elegant and sophisticated cuisine.

“We are pleased to offer guests unique experiences with our new and innovative dining concept “Trisara Culinary Series” which will take diners on wonderful journeys beginning with menus inspired by unique cuisines from all over the world. Since seating is limited to only 30-40 people, pre-booking is essential for these exclusive one-time dinners. For the launch event we have chosen to showcase our chef’s creativity by presenting Japan’s finest kaiseki menu at Trisara Seafood,” said Quentin Fougeroux, Director of Food & Beverage, Trisara.

The origins of kaiseki go back several centuries to the simple food served at tea ceremonies, but it eventually developed into a refined dining style favored by Japanese high society. Today, kaiseki is a considered a high-end cuisine served mainly in specialized restaurants.

Japanese forest

Japanese forest

According to ancient customs, Japanese aesthetics and seasonal ingredients guide the beautifully detailed presentation of kaiseki dishes. The kind of food that is served changes according to the months of the year and the freshest ingredients that are available from the market.

Kaiseki meals have a specific order; each of the small and aesthetically pleasing dishes are categorized according to common preparation methods of Japanese cooking. However, chefs are free to use their creativity to highlight local delicacies according to their personal style.

“Kaiseki’s principal structure is part of what makes it so deep and rewarding to create and present to guests for their enjoyment. For this 8-course dinner, we have taken the liberty of enhancing each dish with seasonal ingredients as well as complementary sake pairings by certified sake specialist Suriyond Kalyavanongs,” explained Chef de Cuisine Jimmy Ophorst.

Hokkaido scallop

Hokkaido scallop

“For instance, the soup is an essential part of a traditional kaiseki meal. It is normally presented as a simple clear broth with vegetables or seafood. In our version we are serving a white miso soup with Hokkaido scallop and mushrooms on the side, paired with a fruity and aromatic BIJOFU Junmai daiginjo, Ymada-Nishiki 45 sake.”

He continues, “The Yakimono or grilled dish that guests will enjoy is Saga wagyu beef, served with kombu, yuzu and yakitori leeks Our expert sake specialist has chosen to match this dish with the full-bodied TEDORIGAWA, YAMAHAI Jikomi Honjozo sake.”

This special “Kaseki” set menu is priced at THB 3,500++ per person. Cocktail reception and canapés start at 6.30pm and Dinner stars at 7.00pm. Dress code is Smart Casual.

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