A Unique Culinary Experience at Uno Mas
Uno Mas at Centara Grand at CentralWorld is offering a rare and special dining opportunity as chef Yoshitsugu Yamamoto, the renowned chef-owner of one Michelin-starred Alarde in Osaka, steps into the kitchen for two nights on August 14 and 15. This collaboration promises an unforgettable evening of gastronomic artistry that blends Spanish-Basque traditions with Japanese precision.
Chef Yamamoto is celebrated for his bold interpretations of Spanish-Basque cuisine, infused with a distinct Japanese sensibility. His approach to cooking emphasizes both tradition and innovation, creating dishes that are deeply rooted in their origins yet reimagined with contemporary flair. During these two evenings, guests will have the chance to experience this unique fusion through a carefully curated tasting menu that highlights his culinary philosophy.
A Journey Through Flavor and Technique
With over 20 years of experience in the culinary world, chef Yamamoto's journey has taken him across different cultures and kitchens. He began his career in Japan, where he spent six years mastering classical Japanese cuisine. His path then led him to Argentina, where he refined his skills in wood-fired cooking. Later, he moved to the Basque Country in Spain, working at the Michelin-starred Alameda. In 2016, he opened Alarde in Osaka, a restaurant that has maintained its Michelin star for five consecutive years and received recognition from the Gault and Millau guide for its innovative take on Spanish-Basque cuisine.
The eight-course tasting menu crafted by chef Yamamoto is a celebration of Spanish-Basque flavors, enhanced by the seasonality and precision of Japanese techniques. Each course is designed to transport diners through a sensory journey that showcases the richness of Basque heritage while maintaining a refined, modern touch.
A Tasting Menu That Captures the Essence
The evening begins with a luxurious opening bite: helado de bonbon de foie gras (foie gras and chocolate bonbon), which sets the tone for the indulgent experience ahead. The first set of appetizers includes a trio of inventive dishes: mini cup de tartar de atún rojo con crema de cebolletas y cebollino (chutoro tuna tartare, chives and spring onion cream), cuajada de espárragos blancos (white asparagus clotted cream), and a playful gilda en summer roll (the classic gilda pintxo, a skewer with a pickled guindilla pepper, a salted anchovy and a green olive in a summer roll).
Next, three different pintxos are served on brioche: gambas dulces a la parrilla con mousse de hÃgado de rape y jamón Ibérico de bellota (sweet grilled prawns with monkfish liver mousse and Iberian ham), vieiras en salmuera con shiso bese (salted Hokkaido scallops with shiso pesto), and sardinas marinadas con crema de anchoa (marinated sardines with Santoña anchovy cream). These dishes highlight the interplay between local ingredients and global influences.
A refreshing gazpacho de sandÃa (watermelon gazpacho) follows, layered with tomato jelly, Modena reduction and edible flowers, offering a burst of freshness. The menu then features arroz negro con ostras samurai, jamón de bellota ibérico, nori, cebollino (black rice with oysters), cooked in squid ink and finished with Iberian ham, nori purée and a rich monkfish broth.
A Basque Classic Reimagined
The next course presents a Basque classic elevated with fresh herbs: rape a la parilla en salsa verde (monkfish in green sauce). This dish exemplifies the balance between traditional techniques and modern presentation.
For the main course, guests will enjoy txuleton de vaca Japones sal de Añana pimientos del piquillo, ajos fritos, puré de patatas (Japanese kamimura gyu rib-eye steak), slow-grilled over charcoal, seasoned with sal de Añana, and served with piquillo peppers, fried garlic and creamy potato purée. This dish is a testament to the harmony between Japanese and Basque culinary elements.
A Sweet Finale
The meal concludes with chef Yamamoto’s interpretation of tarta de queso (traditional Basque cheesecake), a sweet, caramelised finale that captures the soul of Basque indulgence. This dessert perfectly encapsulates the essence of the entire tasting menu, blending tradition with creativity.
Limited Seating Available
Due to the exclusivity of this event, seating is limited. Diners are encouraged to make reservations early. For more information, contact the restaurant directly at 02-100-6255 or email diningcgcw@chr.co.th.