An earthquake and a tsunami have ravaged Japan, but Chef Toshikazu Kato is putting on a brave face, and is set to give diners in the city an elaborate and expensive treat from his hometown, quite unlike anything they have experienced before.
Till now, Kato’s claim-to-fame has been his status as the only chef in India who is licensed to prepare blowfish, the poisonous delicacy. But at the Omakase and Sake dinner tonight, he will whip up a six-course meal paired with Sake wine. The exquisite menu may tempt many, but few may be willing to cough up the R 15,000 that the meal will cost. Justifying the hefty price tag, Kato, the sous chef at Four Seasons Hotel, says, “Exotic ingredients have been brought down from Japan to this create authentic Japanese delicacies and various seafood options. Each course will be paired with a sake wine, selected from the very best and flown in from Japan.”
Omakase means ‘trust the chef’, and is a common tradition in Japan, wherein diners leave the selection of the food to the chef, allowing him to serve what he thinks is best. “It’s a great way to discover new dishes and re-discover traditional preparations. Indians have really opened up to experimenting with Japanese cuisine, and our guests have been enjoying the innovation and surprises that we recommend,” says Kato.
The willingness of Indians to experiment is what makes Kato feel that they will enjoy the Omakase and Sake experience. "Travelling abroad extensively has exposed them to various cuisines and helped them develop a taste for exotic food from across the globe." And for those who haven’t tried it yet, Kato recommends his miso eggplant, nori rolls, roasted teriyaki portabello mushrooms and shrimp tempura.
Omakase & Sake dinner menu
The willingness of Indians to experiment is what makes Kato feel that they will enjoy the Omakase and Sake experience. "Travelling abroad extensively has exposed them to various cuisines and helped them develop a taste for exotic food from across the globe." And for those who haven’t tried it yet, Kato recommends his miso eggplant, nori rolls, roasted teriyaki portabello mushrooms and shrimp tempura.
Omakase & Sake dinner menu
Amuse
Steamed rice cake, Edamame sauce, chicken, ginkgo nuts, shiitake mushroom
Appetizer
Salmon nanban, Eel sushi, Spinach Goma-ae Tamagoyaki, Edamame, Tsukune chicken ball, Sesame tofu
Sashimi
Tuna, Scallop
Chawanmushi
Clam Chawanmushi custard, spring onion, clam air
NimonoSimmered
Simmered black cod, Gobo burdock, snow peas, ginger
Yakimono
Kobe loin, Asparagus
Kuchinaoshi
Houjicha roasted tea granite
Rice
Bamboo shoot rice
Dessert
Chocolate decadent salted caramel sauce, Sake ice cream
The omakase and sake dinner will be held at San Qi, Four Seasons Hotel at 7 pm.
A maximum of 30 diners can be accommodated at R 15,000 per head. Call 24818000.