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 keenness, Fusion of Iron options an eight-course set menu that may beguile guests with experimental dishes served alongside acquainted flavours of Japan.
Each dish tells diners a story by way of the fragile flavours of the ocean, in addition to the boldness of premium Japanese elements.
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.
Some of the sake is on the market solely in New York, Singapore, and Thailand, whereas the fourth is taken into account a rarity thanks to its distinctive ageing course of.
All spirits served at Fusion of Iron are delivered by the Sake Merchant 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 is famend for his conventional Kaiseki-style delicacies, which pulls on the very fundamentals of Japanese cooking, similar to dashi stock-making, to create heartwarming and genuine dishes.
Joining him within the kitchen for the occasion is Takayasu “Taka” Ono (Taka), a native 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 setting profoundly influenced his fashion within the kitchen.
