WHAT : Katsuo Tuna & Black Cattle Wagyu
WHERE : Kisso, The Westin Grande Sukhumvit
WHEN : September – October 2018, Daily from 12:00 – 14:30 hrs. and 18:00 – 22:30 hrs.
VIBE : Take comfort in the tranquil atmosphere and seasonal cuisine of Kisso Japanese Restaurant. The intimate restaurant presents a concurrently traditional and modern menu prepared with the finest ingredients.
DEEP-SEA ROCKFISH KATSUO TUNA & BLACK CATTLE WAGYU
TAKE KISSO JAPANESE RESTAURANT BY STORM
Living up to its renown for exemplifying the spirit and special produce of each season in Japan, Kisso Japanese Restaurant showcases two fish and one meat for its September-October special a la carte menus: the finest, freshest rockfish, Katsuo tuna and one of only three types of wagyu beef that are brands in themselves, Oumi.
A bottom-dwelling fish found at depths of 200-500 meters, the delicious rockfish has become a luxury as the amount that can be caught in Japan has been reduced. Sporting a fetching orange skin and cute proportions, it is exceptionally fatty and juicy among white fish, yielding an intense subtlety that’s utterly delectable. The Japanese rockfish is passionately prepared in four irresistible ways: Japanese-style deep-fried rockfish; breaded and fried rockfish; seared sliced bonito; and; seasoned sliced bonito on rice.
Katsuo has been a perennial favorite in Japan, perhaps because it was and still is very abundant near its shores. There are records of katsuo being served to the Yamato Imperial Court in the third century, and its importance as a food is reflected by katsuobushi’s use as one of the formal offerings made at a Shinto shrine. Kisso offers Katsuo in two styles: Seared sliced bonito (Katsuo no tataki) and Seasoned sliced bonito on rice (Katsuo duke jyu).
Lesser known than Kobe or Matsusaka, the Japanese like to keep oumi beef for themselves. After all, it has the longest history with the earliest recorded consumption dating back to noble dining tables 400 years ago. The cattle are raised according to long-established principles in the lush countryside around Lake Biwa in Shiga prefecture. Here the clean water and a meticulously nutritionally balanced feed form the cornerstones of high-quality fattening processes that lead to exquisitely-marbled, soft meat with tender fat and a mellow smell. The Japanese Oumi wagyu beef is also offered in four styles: sukiyaki; shabu-shabu served in a paper hot pot; charcoal-grilled; and served on hot stone.
For more information, please call 02 207 8000 or email firstname.lastname@example.org. Visit us on www.kissobangkok.com and find us on www.facebook.com/kissobangkok
Reservations are recommended.