A Perfect Balance: Japanese Cuisine at San Qi

Japanese cuisine calls for the harmony of all senses and is known to be extremely healthy in addition to being exotic to our tastes. With a vast section of society being exposed to different cultures and tastes through their travels, Indians today are developing a palate for varied tastes, as well as becoming health conscious which makes Japanese cuisine a very popular choice. "When they are back in India they still want to enjoy the flavours and cuisine that they experienced abroad," says Executive Chef Clinton Cooper, The Four Seasons Hotel in Mumbai.

Fugu

In Japan, the fugu or pufferfish is a valued delicacy. The thrill of eating this particular fish is that it is highly toxic, about a thousand times more poisonous than cyanide. If not prepared with the utmost care, enjoy this dish can quickly be fatal. It is for this reason that Japanese law requires that only licensed chefs be allowed to prepare this dangerous dish, and this takes up to three years. Afterwards, the chefs have to pass a written test and a practical test, where it is said that they have to prepare and eat the fish themselves. Executive Chef Clinton Cooper says, "Most deaths have occurred when fishermen catch puffer fish and try to prepare it themselves without the required training." As part of the thrill for connoisseurs, professional chefs sometimes leave a bit of the poison in so that it partially numbs the tongue and lips for a brief period of time. Most commonly served as sashimi, it can also be prepared deep fried, in a salad or a stew. The soft roe of the fugu, is also a delicacy which is grilled and served with salt. Also, the scales of the fugu can be dried out, baked and served with hot sake. The liver has most of the poison, and hence it is not eaten at all.

San Qi - The Four Seasons Hotel

First-time visitors and connoisseurs alike are likely to be extremely satisfied after a meal at San Qi. You can choose from four different cuisines; Chinese, Thai, Japanese and Indian, each backed by amazing chefs who reinvent and recreate their menu ever so often.

The Japanese menu includes delicacies like Fugu and silken tofu as well as an excellent selection of sushi and sashimi. In their assorted Tsukiji Market selection you can find sashimi of Yellow Tail, Botan Ebi shrimp, Fatty tuna, Globe fish and Hokkaido Scallop. The special part about this selection is that it is top quality, premium produce sourced from the Tsukiji Market in Tokyo. It is supposed to be the largest wholesale seafood market in the world. "Once a month, our chef visits the market and brings back the best produce, so you can be assured of quality," adds Chef Clinton.

Their fugu preparation is precise and simple, and more than the taste of the fish, it is the texture and thrill of eating it that is completely exciting.

The Kobe beef is another must-try, at San Qi. It is not for nothing that it is considered the most premium beef in the world. "The cow is raised on top quality grain and beer and is massaged daily to keep it as relaxed as possible to ensure maximum tenderness," explains Chef Clinton. This creates unique marbled meat, which is high in fat content and subsequently melts in your mouth. The delicious salad of asparagus and Shimeji mushrooms adds a lovely contrast to the richness of the meat. All in all, a harmonious meal.