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Kinu by Takagi has launched a special May menu—and it involves caviar

The kaiseki restaurant at Mandarin Oriental Bangkok changes up Tokyo-style fare with a touch of French caviar.

Arpiwach Supateerawanitt
Writer
Kinu by Takagi
Kinu by Takagi
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Throughout the month of May, Mandarin Oriental Bangkok’s Japanese dining room Kinu by Takagi will be topping every dish in its special course menu with black ikura aka the expensive roe of a sturgeon. Executive chef Norihisa Maeda is experimenting with the French variety, which has a distinctly different taste from the intrinsically Japanese red caviar or salmon roe.

The special menu is available as a five-course lunch (B4,000++) and a ten-course dinner (B8,000++), but since this is a kaiseki restaurant, the dishes in each menu change on a daily basis, depending on the ingredients that are available. You can check out the preview of what to look forward to from the images below.

Kinu by Takagi
Kinu by Takagi
Kinu by Takagi
Kinu by Takagi

For reservations and more information, call 0 2659 9000 or email mobkk-restaurants@mohg.com. Kinu by Takagi is open from Wednesday to Sunday. Meals are limited to only ten diners per round.

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