Death-Defying Cuisine
Kato Toshikazu does not take his job lightly. Any time the young chef takes his post in San-Qi at Four Seasons Hotel Mumbai, he could be taking into his hands the lives of the restaurants’ guests - not to mention his own.
That’s because Chef Toshikazu prepares fugu, a potentially deadly Japanese blowfish that precious few chefs are legally allowed to cook. The only person in all of India licensed to prepare and serve it, fugu is a highly poisonous form of seafood that can kill within 24 hours of consumption if its not processed to exacting standards.
Pronounced “foo-koo,” the blowfish’s flesh is a delicacy, but because of its toxic nature, the processed form is then sent to India. Banned in Europe and Thailand, and rarely served in the US due to a lack of chefs skilled in preparing it, it remains popular in its native Japan.
A master craftsman, Chef Toshikazu goes further than merely cooking fugu using Japanese methods. Taking the concept of 'handpicked delicacies' to a whole new level, he regularly flies home to Tokyo's Tsukiji Market - the biggest and most famous fish and seafood market in the world - to select the finest fish for San-Qi's aficionados in seafood, sushi and even fugu.
For fans of Japanese cuisine, San-Qi is a must-visit eatery when in Mumbai. But if you’re still apprehensive about trying Fugu, rest assured that, as required by law, Chef Toshikazu personally tastes each fish he prepares before serving you or any of the guests.
