Hotel Okura Macau’s Yamazato Uzuki Kaiseki

With spring slowly transitioning into summer, Yamazato presents an April exclusive kaiseki, Uzuki, offering you a window into the distinct beauty of the season.

Captivating your senses with vibrant colors and refreshing flavors, the menu is a roll call of the finest Japanese ingredients from the farm and the sea. Seizing the harvest season of white asparagus in Saga Prefecture, our chef uses the precious vegetable to create a delightful jelly, pairing it with rich and creamy sea urchin and sharp vinegared sea bream.

Yamazato prides itself on serving a premium selection of jet-fresh seafood and beautifully marbled wagyu and this menu is no exception. Dive into our sashimi and sushi of the day, and discover the delicate sweetness of chicken grunt that is in season. The hassun is a showcase of more fantastic ingredients—sweet fish, mantis shrimp, spear squid and more—artfully presented as small plates; while the popular grilled Saga wagyu is served with our chef’s favorite vegetables of the season.