Page 63 - Masala E-magazine Vol 9 Issue 3 December 2017-January 2018

From left to right: Deep-fried icefish; Grilled marinated snow fish with sweet soy bean paste; Private dining room for large groups

food

After being seated in our private dining room, Chef Hiro himself house and is deliberately slightly sweet to complement the smoky
arrived to introduce the meal. First up was the Assorted sushi gold flavour of the grilled fish.
selection (B1,360) platter which features plenty of fresh seafood
imported directly from Japan. Hagi is generous with its portions; For desserts, we were
each piece of sushi was about double the size of the usual one. presented with two sugary
Our authentic black Sushioke round plate was filled with a colourful confections. The Green
mix of bluefin tuna belly, yellowtail fish, yellowfin tuna, salmon tea ice cream served
roe marinated in soy sauce, surf clam, Hokkaido scallop and snow with sweetened red
fish, with additional California maki rolls to appeal to foreigners’ bean (B130 per scoop)
taste buds. Chef Hiro informs us that the fish is flown and delivered is a classic Japanese
twice weekly to ensure maximum freshness. Next is the Deep-fried sweet made in-house.
icefish (B450), a plate of extremely addictive and crispy fish bites Comfortingly creamy and
which you could dip into either chilli or plum sauce. It was easy to not too overpowering in
see why this dish is one of Hagi’s top sellers; rich with flavour, the flavour, the frozen treat
contrasting textures of the soft flesh with the crunchy exterior kept was a fitting end to the Green tea ice cream served with
sweetened red bean
our fingers reaching out for more. authentic Japanese meal.
Meanwhile, the Crushed ice with sweetened red bean (B120) was
another truly refreshing dessert. Known as Kakigōri to the natives, it
is a particular favourite during the summer months in Japan. Hagi’s
version is simple and unpretentious, as the contrasting textures of
crunchy ice and silky red beans are remarkably satisfying.

drinks
Patrons of Hagi can expect to find a
comprehensive list of beverages that
includes fruit juices and sakes. One of
the highly-recommended drinks is the
Japanese green melon smoothie (B170).
Considered a luxury fruit in Japan, green
melons are prized for their irresistibly
saccharine flesh. Hagi honours the
Australian wagyu beef striploin
natural flavours of the melon, adding only
For the mains, we were presented with the Australian wagyu beef a bit of syrup to beautifully enhance the Japanese green melon
striploin (B800 per 150G), a deliciously juicy and tender meat dish, sweetness of the fruit. smoothie
paired with lightly sautéed mushrooms and asparagus. Diners can
choose to pair their steak with a range of accompanying sauces Hagi View video:
that include a well-balanced chopped garlic and green onion mix; a Centara Grand at Central Plaza Ladprao Bangkok
creamy tartar sauce inspired by Japanese mayo; and a sour-spicy 1695 Phaholyothin Road, Chatuchak,
Thai seafood sauce, perfect for those who love an extra kick.
Bangkok 10900
The Grilled marinated snow fish with sweet soy bean paste (B700) Tel: 02 541 1234 ext. 4081
is another one of Hagi’s bestselling mains, and may well be one Open daily: 11.30am - 2pm (lunch), goo.gl/PBDwDe
of the tastiest fish dishes you will ever try. Made fresh, it was 6pm - 10.30pm (dinner)
beautifully seared and delightfully warm, melting to a velvety www.centarahotelsresorts.com/centaragrand/cglb/
texture upon your first bite. The accompanying sauce is made in- restaurant/hagi-japanese-restaurant

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