W Koh Samui treats guests to a Fusion of Iron
The publish W Koh Samui treats guests to a Fusion of Iron appeared first on TD (Journey Every day Media) Travel Daily Media.
Lovers of Japanese delicacies are in for a feast as W Koh Samui presents prizewinning culinary masters at its Fusion of Iron this February.
Scheduled for Sunday, 2nd February, the occasion is a four-hands dinner presided over by Iron Chef champion Seiya Masahara and Takayasu Ono, resident Japanese chef at W Koh Samui’s NAMU.
The dinner begins at 6:00pm.
A tasty fusion
Meticulously crafted with precision and fervour, Fusion of Iron options an eight-course set menu that can beguile friends with experimental dishes served alongside acquainted flavours of Japan.
Every dish tells diners a narrative by way of the fragile flavours of the ocean, in addition to the boldness of premium Japanese substances.
Highlights of the menu embody Iwate A4 Wagyu and yuzu citrus grilled barracuda.
This set menu is complimented by 4 small-batch sakes with very distinctive taste profiles.
A number of the sake is on the market solely in New York, Singapore, and Thailand, whereas the fourth is taken into account a rarity because of its distinctive ageing course of.
All spirits served at Fusion of Iron are delivered by the Sake Service provider and GOEN.
Meet the cooks
Winner of the unique Japanese televised cooking competitors Iron Chef, Seiya Masahara, is the esteemed chef at Hakkei Onsen Ryokan in Japan and Odashi Hakkei in Bangkok.
He’s famend for his conventional Kaiseki-style delicacies, which attracts on the very fundamentals of Japanese cooking, reminiscent of dashi stock-making, to create heartwarming and genuine dishes.
Becoming a member of him within the kitchen for the occasion is Takayasu “Taka” Ono (Taka), a local of Kamakura, a seaside metropolis south of Tokyo recognized for its distinctive delicacies which incorporates delicacies like shirasu, (uncooked younger anchovies and sardines) and an intensive array of wagashi (conventional Japanese sweets.)
Taka’s upbringing on this culinary-rich surroundings profoundly influenced his model within the kitchen.
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