Meaty culinarydelights await carnivores at Up & Above Restaurant at The Okura PrestigeBangkok this spring as perfectly aged prime cuts from particularly Japan, Australia and Argentina feature on a Butcher Specials menu from 1 April – 30 June 2020.
Cooked topreferred tenderness and served with a choice of traditional sauces, steakssuch as wagyu oyster blade from Japan, Black Angus tenderloin and Tasmanianwagyu from Australia and Lomo Pampa tenderloin from Argentina are accompaniedby a toothsome side dish from a choice that includes seasonalsalad, potato gratin, Mediterranean grilled vegetables, hand-cut fries withpaprika mayonnaise and parmesan cheese, and buttered baby vegetables.
Star of the feastis the Kagoshima A5 sirloin.There are four different breeds of wagyu cattle: JapaneseBlack, Japanese Brown, Japanese Shorthorn and Japanese Polled. Japanese Blackcattle comprise about 90 percent of the wagyu cattle breeds and the majority isfarmed in Kagoshima Prefecture where the cows grow contented under year-roundsunshine in the lush surroundings of a tropical island. The principalcharacteristics of the meat are its tenderness and full-bodied flavour,together with well-balanced fat marbling throughout the muscle fibres.
The Butcher Specials menu is available daily from 12:30 –22:30, 1 April – 30 June 2020, at Up & Above Restaurant. Prices are from750++ to 3,800++.
Up & Above Restaurant is located on the 24th floor of The Okura Prestige Bangkok.
For more information and reservations
Please contact 02 687 9000 or email email@example.com, or book on our website www.okurabangkok.com
Prices are subject to 10% service charge and 7% government tax.