Chef Seigo Fuchigami and Prologue at Mitsukoshi Mall collaborated on two evenings of a special nine-course dinner that highlighted Chef Fuchigami’s recent win at an Asia pasta competition organized by Barilla and his expertise as a licensed fugu chef. The dinner featured the famous torafugu (tiger pufferfish) delicacy, showcasing his accreditation to prepare the rare and dangerous fish. The tasting menu included A5 Kobe beef, but it was the pufferfish that reigned supreme.
Chef Fuchigami incorporated fugu into several courses, elevating the dining experience. The tiger pufferfish, or fugu, is renowned as a rare and potentially dangerous seafood delicacy. In Japan, its preparation is strictly regulated by law due to the fatal toxins found in parts of the fish.
Eliminating these toxins requires more than three years of meticulous training to ensure the fish meat is safe for consumption. The first course, torafugu terrine, featured pufferfish skin mixed with cardamom cheese, bottarga, and monaka. It was a delicate introduction to the fish, with a hint of creaminess and the crisp shell providing texture.
The second course, kabu carpaccio, showcased Japanese turnip, which added a pleasant crunch. The milkiness of the sauce and edible flower petals contributed to the dish’s visual appeal and lightness. The Yakishabu A5 Kobe Beef course was a play on temperatures with the cold Parmigiano gelato, sitting beside the cooked beef.
A swirl of kale sauce was the finishing touch, and I.
