East Meets West

Last week, Hotel Okura Macau presented a culinary collaboration between two acclaimed chefs: Chef Hideaki Hayashi of Yamazato and Chef Gerard Villaret Horcajo of Michelin-starred Elements, Inspired by Ciel Bleu from The Okura Prestige Bangkok.
Together, these two master chefs craft a refined Kaiseki dinner that blends Japanese tradition with French creativity. Kaiseki cuisine is one of the highest forms of culinary art in Japan. It’s much more than just a meal; it’s a multi-course culinary experience that emphasises seasonality, artful presentation, and the subtle, natural flavours of ingredients, an edible form of poetry that engages all the senses.

Seasonality is the most important rule. Every ingredient is chosen at the absolute peak of its season. The presentation also reflects the current season. The meal is a feast for the eyes. Chefs are artists, and the plate is their canvas. The choice of dishware is incredibly important, with each piece selected to complement the food’s color, texture, and season.

The menu begins with autumn-inspired bites-monaka filled with chestnut, persimmon, pomelo, and tofu purée, and chutoro with bafun uni and nori. Highlights include Miyazaki A5 beef tartare, renowned for its rich marbling and distinctive flavor, paired with Oscietra caviar, shiitake brioche, and smoked crème fraîche – a refined touch of French elegance. The rice course features Hokkaido hairy crab and matsutake, followed by Shizuoka Crown melon and a muscat-red bean 2500 mochi roll with matcha. Each dish is paired with premium sake and wine, offering a seamless journey of East meets West.