Chef Takagi Kazuo
To kick of their exclusive world-class dining series, the InterContinental Hua Hin Resort joined hands with two Michelin-star chef Takagi Kazuo for an exclusive feast at La Residence. With the aim to promote Hua Hin as a destination, the lunch is a pilot for future collaborations where InterContinental Hua Hin invites celebrity chefs and Michelin-star chefs to host an exclusive culinary experience for guests.
Founder of the two-Michelin-star Kyoto Cuisine Takagi in Ashiya City, Japan, chef Takagi Kazuo entered the culinary world later than most, starting after graduating from university. His talents and hardwork, however, were proven in 2010 when his restaurant received their two Michelin stars. Following this first success, the chef's second restaurant Kozithu was awarded a Michelin star in 2013.
Specialising in kyo-ryori, or Kyoto cuisine, his dedication to serve authentic Western Japanese delicacies is clearly reflected in his cuisines and the dishes that he has prepared for the event.
Each of the dishes in the five-course meal prepared incorporates the chef's forte—his dashi stock—which plays a symbolic part in his cooking. To further enhance the experience, each dish is also paired with a sake and the dining experience will take place at La Residence, Intercontinental Hua Hin Resort’s beautiful two-storey colonial-style venue featuring charming white woodwork that harks back to King Rama IV’s 19th century Hua Hin summer palace.
Amuse Bouche
Paired with Kozaemon Shiroku Junmai Yuzu Sake, this amue bouche features steamed abalone, seaweed with salman marinated with kombu and oven-baked duck with teriyaki sauce. The bites are served with pan-fried Girolles mushroom, dashi pumpkin and sweet potato chips in the shape of autumn leaves.
Starter
In this refreshing starter, the onsen egg is served with dashi jelly and green asparagus and topped with black truffle, egg yolk powder and micro leaves. Pairde with the Mazumi Junmai Ginjo Ywaraka Type-1, the fruity fragrance of the sake is light, structured flavour balances well with the dish’s light texture.
Soup
Paired with the Sakunohana Karakuchi Ginjo, the homard blue lobster msuhroom soup is served with eggplant, edamame bean and shiso flower. Topped with caviar, the dish’s aromatic soup goes well with the Ginjo sake, which uses Nagano’s local rice Hitogokochi.
Main Course: Grilled Wagyu
The grilled Wagyu beef is marinated in teriyaki sauce and served with potato and green bean, topped with Japanese pepper, pepper oil and micro leaves. Offering a clean and crisp aroma with refreshing yet dry flavour, the Kariho Junmai Ginjo Kawasemi sake makes a lovely match to the dish.
Main Course 2:
Grilled Gindara Black Cod Fish
Served with spinach, dry chrysanthemum, tomato and Japanese pepper oil, the grilled Gindara black cod is highlighted by the white miso and yuzu citrus sauce. The Gindara black cod is paired with Tatenokawa Junmai Daiginjo Seiryu. The light and fruity palate is followed by a gentle, smooth finish that compliments the fish well.
Dessert
For dessert, delight in the Sake Zabajone Mango, served with raspberry and milk gelato together with matcha langue de chat green tea.
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