{"id":11482,"date":"2025-01-29T21:38:52","date_gmt":"2025-01-29T21:38:52","guid":{"rendered":"https:\/\/turnkeytravels.com\/trutravelingsite\/w-koh-samui-treats-guests-to-a-fusion-of-iron\/"},"modified":"2025-01-29T21:38:52","modified_gmt":"2025-01-29T21:38:52","slug":"w-koh-samui-treats-guests-to-a-fusion-of-iron","status":"publish","type":"post","link":"https:\/\/turnkeytravels.com\/trutravelingsite\/w-koh-samui-treats-guests-to-a-fusion-of-iron\/","title":{"rendered":"W Koh Samui treats guests to a Fusion of Iron"},"content":{"rendered":"\n<\/p>\n
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Lovers of Japanese delicacies are in for a feast as W Koh Samui presents prizewinning culinary masters at its Fusion of Iron <\/i>this February.<\/strong><\/p>\n

Scheduled for Sunday, 2nd February, the occasion is a four-hands dinner presided over by <\/span>Iron Chef<\/span><\/i> champion Seiya Masahara and Takayasu Ono, resident Japanese chef at W Koh Samui\u2019s NAMU.<\/span><\/p>\n

The dinner begins at 6:00pm.<\/span><\/p>\n

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A tasty fusion<\/strong><\/h4>\n

Meticulously crafted with precision and fervour, <\/span>Fusion of Iron <\/span><\/i>options an eight-course set menu that may beguile guests with experimental dishes served alongside acquainted flavours of Japan.\u00a0<\/span><\/p>\n

Each dish tells diners a story by means of the fragile flavours of the ocean, in addition to the boldness of premium Japanese substances.\u00a0<\/span><\/p>\n

Highlights of the menu embody Iwate A4 Wagyu and yuzu citrus grilled barracuda.<\/span><\/p>\n

This set menu is complimented by 4 small-batch <\/span>sakes<\/span><\/i> with very distinctive taste profiles.\u00a0<\/span><\/p>\n

Some of the sake is offered solely in New York, Singapore, and Thailand, whereas the fourth is taken into account a rarity thanks to its distinctive ageing course of.<\/span><\/p>\n

All spirits served at <\/span>Fusion of Iron <\/span><\/i>are delivered by the Sake Merchant and GOEN.<\/span><\/p>\n

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Meet the cooks<\/strong><\/h4>\n

Winner of the unique Japanese televised cooking competitors <\/span>Iron Chef, <\/span><\/i>Seiya Masahara,<\/b> is the esteemed chef at Hakkei Onsen Ryokan in Japan and Odashi Hakkei in Bangkok.\u00a0<\/span><\/p>\n

He is famend for his conventional Kaiseki-style delicacies, which attracts on the very fundamentals of Japanese cooking, similar to dashi stock-making, to create heartwarming and genuine dishes.<\/span><\/p>\n

Joining him within the kitchen for the occasion is <\/span>Takayasu \u201cTaka\u201d Ono (Taka)<\/b>, a native of Kamakura, a seaside metropolis south of Tokyo identified for its distinctive delicacies which incorporates delicacies like <\/span>shirasu<\/span><\/i>, (uncooked younger anchovies and sardines) and an intensive array of <\/span>wagashi <\/span><\/i>(conventional Japanese sweets.)<\/span><\/p>\n

Taka\u2019s upbringing on this culinary-rich atmosphere profoundly influenced his type within the kitchen.<\/span><\/p>\n