A new chef and new dishes signal an exciting new era for this longstanding favourite
| THERE can’t be many hotel-based Japanese restaurants in town as carefully considered as Hagi at the Centara Grand at Central Plaza Ladprao Bangkok. From its elegant traditional design to its extensive selection of sushi and sashimi made using fresh fish from Tokyo, the restaurant has been delicately crafted from the floorboards up to offer a thoroughly authentic Japanese dining experience. And, best of all, it just keeps getting better. Central to the current wave of exciting new developments at the restaurant is its new Head Chef Norobu Ozeki, a Japanese-cuisine veteran with over 30 years’ international experience who joined Hagi in February from the renowned Wasabi’s Restaurant in Hawaii.With a keen eye for detail, Chef Norobu likes to create food that looks just as good as it tastes. “Part of the wow factor in any meal should always come from the presentation,” he says. “While I never play around too much with flavours (authenticity is key, and I want diners to experience the top quality ingredients we use) I like to be creative with presentation, making what is essentially Japanese cuisine but with a fine dining twist.” |   |
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To give the restaurant its ‘fine dining’ edge, Chef Norobu has introduced signature dishes such as Steam egg custard and Grilled Chilean sea bass with teriyaki sauce, and tweaked the presentation of well-known dishes like Avocado salad and Matzukaba beef to give them more gourmet flare. He’s also launched a new specials menu, served every Mon-Fri, which changes every week and features a choice of two dishes (normally made with seasonal ingredients).
The restaurant’s regular a la carte menu, meanwhile, now offers over 50 authentic dishes with highlights such as Blue fin tuna ‘Maguro’ sushi (B190 for two pieces), California rolls (sushi rolls with crab meat, mayonnaise, shrimp roe and asparagus. B180), and Sashimi Mori Awase (assorted local raw fish. B320). Other standout selections include Pork Yakinuku (fried thinly sliced pork loin with onions and Yakinuku sauce. B145), Saba Teriyaki (B140), Tonkatsu (deep-fried pork loin cutlet with bread crumbs. B130), and Teppanyaki Enoki mushrooms (B100). For dessert, the Green tea ice cream served with sweetened red bean (B80) is a good choice, as is the Sliced fresh tropical fruit of the season (B80).
As you can see from the above, prices at Hagi are more than reasonable. And this value gets even better on the weekends and holidays when the restaurant offers its a la carte buffet – an all-you-can-eat feast for just B765 per person. A must visit for fans of Japanese cuisine.
Hagi (Centara Grand at Central Plaza Ladprao Bangkok). Open 11.30am-2.30pm; 6pm-10.30pm
Tel: 02 541 1234 ext. 4081 www.entarahotelsresorts.com/cglb
The restaurant’s regular a la carte menu, meanwhile, now offers over 50 authentic dishes with highlights such as Blue fin tuna ‘Maguro’ sushi (B190 for two pieces), California rolls (sushi rolls with crab meat, mayonnaise, shrimp roe and asparagus. B180), and Sashimi Mori Awase (assorted local raw fish. B320). Other standout selections include Pork Yakinuku (fried thinly sliced pork loin with onions and Yakinuku sauce. B145), Saba Teriyaki (B140), Tonkatsu (deep-fried pork loin cutlet with bread crumbs. B130), and Teppanyaki Enoki mushrooms (B100). For dessert, the Green tea ice cream served with sweetened red bean (B80) is a good choice, as is the Sliced fresh tropical fruit of the season (B80).
As you can see from the above, prices at Hagi are more than reasonable. And this value gets even better on the weekends and holidays when the restaurant offers its a la carte buffet – an all-you-can-eat feast for just B765 per person. A must visit for fans of Japanese cuisine.
Hagi (Centara Grand at Central Plaza Ladprao Bangkok). Open 11.30am-2.30pm; 6pm-10.30pm
Tel: 02 541 1234 ext. 4081 www.entarahotelsresorts.com/cglb
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