Yamazato embrace the changing seasons with a springtime menu of refined Japanese cuisine. 

Inspired by the blooming of the sakura cherry blossom, Master Chef Shigeru Hagiwara’s new à la carte dishes are fresh, flavourful and full of the joys of spring. The exquisite menu is available for lunch and dinner. 

The perfect balance between ancient culinary traditions and contemporary creativity, highlights on the harmonious menu include spring sashimi ark shell, angel shimp, sakura sea bream, tuna, yellow tail from Kurose, rape blossom, bamboo shoot and hosta, Kinmedai asari acqua pazza, an acqua pazza of alfonsino, asari clam, tomoto, sprout, mioga ginger and sansho pepper, akamebaru nitsuke with simmered Japanese rockfish, bamboo shoots, taro, gobo, hamaguri kinmedai namanori nabe hot pot with clams, Spring Kakiage sakura shrimp and scallop tempura balls with cherry blossom leaf, hotaruika asari pirikara sumiso firefly squid and asari clam with spicy vinegar miso sauce, and more.

A la carte dishes are price from Baht 350++. Available daily from 11:30 am - 2:30 pm and 6:00 pm - 10:30 pm, 8 – 24 April 2016.

Information and reservations, please call 02 687 9000 or email [email protected]