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SEASONAL POT DISHES
Chef Yukio Takeda will introduce seasonal Japanese pot dishes at Kaetsu in January.
Traditional Japanese Pot Dishes will be served in clay pots, which retains the heat of the dish. The broth usually consists of thinly sliced meats, seafood, vegetables and tofu making this warm and hearty dish exceptionally popular in winter.
Chef Takeda has created an array of Pot Dishes featuring seasonal ingredients including Oyster and Scallop with Grated Turnip Hot Pot; Authentic “Yosenabe” Seafood Hot Pot (Prawn, King Crab, Clam, Scallop, Chicken, White Fish and Vegetables) and Pork and Oyster Spicy Red Miso Hot Pot (Pork, Oyster, Squid and Vegetables).
With a twist of the traditional Pot Dishes, Chef Takeda will also introduce two special versions. The special dishes are Homemade Bean Curd Paper Hot Pot (Japanese Tofu, Leek, Matsuba Leaf and Seaweed); and Bean Curd Sheet and Deep-fried Bean Curd Paper Hot Pot (Bean Curd Sheet, Deep-fried Bean Curd mixed Vegetable, Sesame Bean Curd, Scallop and Vegetable Flowers).
To complement the delectable dishes, choose a bottle of sake from Kaetsu’s sumptuous sake library.
The seasonal Hot Pots will be available for lunch and dinner daily.
For reservations, please call 2584 7722 or book online
