Mandarin Oriental, Bangkok’s newest restaurant, KINU by TAKAGI, is introducing a special caviar and sake promotion for one week only, from 18 – 23 February 2020. Chef Takagi Kazuo has selected various types of premium black caviar from Sturia, the leading sturgeon caviar brand from France, to complement the exquisite 14-course Kyo-ryori dining experience.
Fish eggs, or roe, are commonly found in Japanese cuisine. However, these are most often red caviar, such as salmon roe. Black sturgeon caviar elevates Japanese food in another direction. ‘Ikura’ in Japanese means fish eggs, and sturgeon caviar is known as ‘black Ikura’. In addition to caviar, Chef Takagi will also employ the finest seasonal ingredients in his menu. The dinner starts with bite-sized appetisers, followed by soup, raw meat, sushi, deep-fried menu and abalone. The main course is Grilled Tokyo Wagyu and Hokkaido scallops with prestige caviar. The dessert features delicious Japanese strawberries.
To complement the dinner experience, an exclusive sake pairing is recommended. Chef Takagi has handpicked labels to pair with his cuisine brewed by legendary Japanese sake masters.
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KINU by TAKAGI offers two seatings nightly and can accommodate only 10 guests per seating. From 18 to 23 February during the special caviar and sake promotion, the first seating will commence at 6pm, while the second seating will be at 9pm.
The 14-course caviar dinner menu is priced at THB 12,000++ per person. The sake pairing can be enjoyed for an additional THB 5,000++.
Advance reservations are required. For more information or reservations, please contact Mandarin Oriental, Bangkok by using the contact details shown on this page.
