Koi at Four Seasons Resort Seychelles has announced a one-of-a-kind culinary event featuring acclaimed Executive Chef Toshikazu Kato from Four Seasons Hotel des Bergues Geneva.
For two nights only, on Thursday, September 19 and Friday, September 20, 2024, diners will have the rare opportunity to experience an exclusive omakase menu meticulously crafted by Chef Kato himself.
Brought up in the Kantō region of Honshu, Kato is known for his exceptional skill in Japanese cuisine, having worked in various Four Seasons properties around the world in Tokyo, Mumbai, Doha, St. Petersburg and Geneva.
“We are delighted to welcome Chef Kato. His expertise in curating personalised, multi-course dining experiences is unmatched, making this event an unmissable occasion for food enthusiasts,” explains Simone Cordedda, Director of Food and Beverage at Four Seasons Resort Seychelles. “Incorporating sushi and nigiri, Chef Kato’s menu features no shortage of creative dishes that are bound to delight guests.”
Set in the intimate and authentic surroundings of Koi, the multi-course omakase event is available at SCR 2,840 per person, showcasing the finest ingredients and the artistry of Japanese sushi. Each course is thoughtfully designed to take guests on a culinary journey, highlighting the precision and creativity that define Kato's approach to Japanese cuisine.
Koi offers an exquisite dining experience that captures the essence of authentic Japanese cuisine. Guests can choose between an a la carte menu or an omakase experience for dinner from Sunday through to Friday evenings.
The a la carte menu features special nigiri options, such as sea urchin and lobster gunkan, which are celebrated for their delicate flavours and premium quality.
To enhance the dining experience, these dishes can be perfectly paired with a selection of fine sake, carefully curated to complement the intricate tastes of the sushi, providing guests with a truly authentic Japanese culinary journey in the heart of the Seychelles.
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