Please scroll down for Chef Yoji  Tokuyoshi’s complete lunch & dinner menus.

Michelin-starred Chef Yoji Tokuyoshi hosts a degustation series, with wine pairings, at JOJO, The St. Regis Bangkok, from 23 to 26 November 2016

The St. Regis Bangkok is proud to present a special guest at the kitchen of JOJO, namely acclaimed, Michelin-starred, Japanese Chef Yoji Tokuyoshi, in an exclusive four-day series of degustation lunches and dinners. From Wednesday 23 to Saturday 26 November 2016, guests can experience a variety of indulgent menus, thoughtfully devised with exceptional wine pairings.

In this series over four days, Chef Yoji brings together the culinary traditions of Japan and classical tastes of Italy, innovatively imagined in a beautiful marriage of the senses. Set to intrigue the mind and excite the palate, Chef Yoji prepares a refined selection of creative nine-, seven- and five-course gourmet dinner menus, in his unique, signature style of cuisine, with optional wine pairings, as well as a daily three-course gourmet lunch, complete with fine wines, supplied by Texica Wine.

Guests can expect such tempting delights as: ‘Crispy Piadina with Burrata Cheese, Sea Urchin, Sea Plankton and Edible Flowers, served with a Roasted Potato Broth’;‘Gyotaku Mackerel with Citrus Zest, Wild Fennel and Scallop Mousse, served with Pine Nut Milk’; ‘Raw Kobe Wagyu & Wild Italian Venison, served with Warm Sake Shitake Mushroom Broth’; ‘Wild Duck and Winter Furikake, served with Red Berries & Beetroot Juice’; and many more exquisite dishes, including a superbly surprising white chocolate soufflé.

Chef Yoji established his name, working over a decade with the great Massimo Bottura, at Osteria Francescana, in Modena, Italy. Following his successes, two years ago, Chef Yoji started Tokuyoshi, in Milan. With it, he introduced his concept of Cucina Italiana Contaminata. ‘Contaminata’ is a very singular presentation of Italian cuisine, touched by Chef Yoji’s Japanese heritage, beloved by food critics and the media. Chef Yoji acquired his first Michelin Star only few months after opening Tokuyoshi, and continues to amass accolades for his unique style and flavours.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

Degustation Menu Options:

3 COURSE SET LUNCH MENU
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin, sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 3,500++ FOR 3-COURSE LUNCH WITH WINE PAIRING

5 COURSE SET DINNER MENU
Stuzzichino
Pane Burro Alici
Bread Butter and Anchovies
Zuppa di Verdure
Vegetable Tears
Ferrari, Prosecco Trento D.O.C., Trentino
***
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin, sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Sgombro Gyotaku
Gyotaku mackerel with citrus zest, wild fennel and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Anatra in Furikake
Wild duck and winter furikake,
served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 4,500++ FOR 5-COURSE MENU
THB 6,400++ FOR 5-COURSE MENU WITH
WINE PAIRING

7 COURSE SET DINNER MENU
Stuzzichino
Zuppa di Verdure
Vegetable Tears
Cannolo Siciliano di Baccalá
Sicilian Cannolo
Ferrari, Prosecco Trento D.O.C., Trentino
***
Piadina con Burrata, Ricci di mare & Plancton
Crispy piadina with burrata cheese, sea urchin,
sea plankton and edible flowers, served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Sgombro Gyotaku
Gyotaku mackerel with citrus zest, wild fennel
and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Spaghetti “Omaggio a Noto”
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Disco di Cipolla con Capriolo Italiano & Wagyu Giapponese
Raw Kobe wagyu & wild Italian venison,
served with a warm saké shiitake mushroom broth
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Anatra in Furikake
Wild duck and winter furikake,  served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Panna cotta alla melanzana
Aubergine panna cotta with lemon granita
and squacquerone cheese
***
Soufflè con gelato di patate arrosto e Tartufo Bianco di Alba trifolato
White chocolate soufflé with roasted potato ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 6,000++ FOR 7-COURSE MENU
THB 7,900++ FOR7-COURSE MENU WITH
WINE PAIRING

9 COURSE SET DINNER MENU
Stuzzichino
Bread Butter and Anchovies
Vegetable Tears
Sicilian Cannolo
Ferrari, Prosecco Trento D.O.C., Trentino
***
Crispy piadina with burrata cheese, sea urchin,
sea plankton and edible flowers,
served with roasted potato broth
Tenuta Lunelli, Pietragrande, 2015, Umbria
***
Gyotaku mackerel with citrus zest, wild fennel
and scallop mousse, served with pine nut milk
Marchesi Di Barolo, Langhe Brix Amal D.O.C., 2015, Piedmont
***
Balsamic glazed eel, served on a winter vegetable panorama, with ‘Via Emilia’ broth
Marchesi Di Barolo, Barbera D’Alba Peiragal D.O.C., 2013, Piedmont
***
Tribute to Noto Mancini pasta with almonds, pistachios, clams and coffee powder, served with olives and green tomatoes
Castello Di Bossi, Chianti Classico D.O.C.G., 2012, Tuscany
***
Leaf in the Pond
Nasturtium leaf floating on a water bowl
***
Raw Kobe wagyu & wild Italian venison,
served with a warm saké shiitake mushroom broth
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Suckling Pig in the Forest,
served with wild cherries and rhubarb juice
Marchesi Di Barolo, Barolo Di Barolo D.O.C.G., 2010, Piedmont
***
Wild duck and winter furikake,
served with red berries and beetroot juice
Castello Di Bossi, Corvaia I.G.T., 2010, Tuscany
***
Aubergine panna cotta with lemon granita and squacquerone cheese
***
White chocolate soufflé with roasted potato
ice cream and shaved white truffle
Marchesi Di Barolo, Moscato D’Asti Zagara D.O.C.G., 2015, Piedmont
THB 7,000++ FOR 9-COURSE MENU
THB 9,500++ FOR 9-COURSE MENU WITH
WINE PAIRING