Hokkaido seafood seasonal menu at Kisso, The Westin Grande Sukhumvit Bangkok

Kisso’s core mission, to mirror the dining trends and procession of seasonal specialties in Japan, continues with a mouth-watering extended season of seven seafood delicacies in the prized Hokkaido-style, available from now until November 30, 2014. People travel from all over Japan, and across oceans, to experience Hokkaido’s diverse, premium quality and sublimely fresh seafood, much of it fished directly from the icy waters that surround Japan’s northernmost prefecture. Different fishing grounds within the naturally favored area yield glorious uni (sea urchin), kani (crab), ika (squid), ikura (salmon roe) and hotate (scallops), among others, making the local fish markets, from Nijo to Washo, a spectacular sight for all seafood lovers and fueling a unique dining culture. But Bangkok is not to be outdone. Kisso’s dedicated Japanese Chef Yone has the connections to secure fresh deliveries of the finest selections to the restaurant’s state-of-the-art kitchen, hot from Hokkaido, several times each week. And the team are loving creating with it all. Kisso’s inspired seasonal menu for October-November showcases the compelling flavors and textures of prime Hokkaido Kinki Fish, Live Surf Clams, Red Rock Fish, Scallops, Sea Urchin, Salmon Roe and Snow Crabs. Kinki fish has a taste close to that of madai snapper but with more delicious fat, which is why it is considered a delicacy in the same league as toro or chu toro tuna. Live surf clams have a mild ocean aroma and plump, tender, buttery flesh. Hokkaido red rock fish’s extremely tender flesh offers high fat, and therefore flavor, content. Hokkaido scallops are notoriously tender, sweet, and creamy, with an incomparable flavor among scallop varieties. Salmon roe, or “ikura”, is especially prized among the world’s caviar connoisseurs for its briny flavor and the delectable way the pods pop in the mouth. Snow crab offers exceptionally lean flesh with an ocean fresh flavor that is neither too strong nor too delicate. Chef Shinsuke and team have lavished their full award-winning talents on the delectable Hokkaidan ingredients with ten reasonably priced but definitive dishes ranging from Marinated assorted Hokkaido shell fish with miso vinegar and original soy sauce to Hokkaido tartar sashimi of scallop, salmon, sweet prawn, sea urchin, salmon roe, and many more delicacies besides. As per usual, whatever they’re eating in Japan, they’re also relishing against the backdrop of Kisso’s modern Japanese decor and lively open kitchen. 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. sourced:traveldialynews.asia