Four Seasons Hotel Mumbai - Blowfish Chef (India)
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Four Seasons Hotel Mumbai - Blowfish Chef (India)
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Category: Asia Pacific - India - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-05-11
A License to Kill
There are plenty of ways to tempt fate. You could brave the elements and scale Mount Everest. You could jump out of a plane with nothing but a nylon parachute and a prayer. Or, you could make the pilgrimage to India and order Fugu, the Japanese puffer fish so toxic it causes up to 50 deaths per year. Eat it anywhere but a licensed restaurant and you could face an untimely demise.
But wait a second — Fugu in the country of curry, tandoori and naan?
That's right; the dish adrenaline junkies crave is no longer served exclusively in Japan. It's now available at Four Seasons Hotel Mumbai's San-Qi Restaurant, the first and only restaurant in India with a Fugu-certified chef.
Chef Kato Toshikazu first tasted Fugu at age 18, when he started working in the kitchen at Four Seasons Hotel Tokyo. It was then he knew he'd found his culinary calling. After years and many, many hours of practice, he's now licensed to thrill San-Qi diners who want to try the famous fish. And many do — the Hotel imports two orders of Fugu from Japan a month!
Ready to taste adventure in a safe place? Visit Four Seasons Hotel Mumbai and sample tongue-tingling Fugu sushi. With Chef Kato at the helm, you'll live to tell the tale.
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