Maldives, December 17, 2024: Trust the chef. It’s both an invitation and a promise at Four Seasons Resort Maldives at Landaa Giraavaru this winter as the island welcomes Japanese maestro Chef Toshiyuki Kobayashi or “Toshi” for an exclusive culinary pop-up. From December 28, 2024, to January 25, 2025, guests at the resort can book to experience the visionary artistry of an omakase chef at the top of his game.
With just two sittings of 16 diners per night, five days a week, and daily-changing menus, the lucky Landaa guests who secure a booking are invited to “expect the unexpected.” Omakase means “trust the chef” in Japanese and Chef Toshi’s artistry is so renowned that his Kobe-based sushi restaurant Sushi Toshi is booked up months in advance.
Bringing Sushi Toshi’s modern Japanese setting to Landaa Giraavaru, diners can expect an immersive, eye-level experience with Chef Toshi himself. His approach is both distinctive and focused, transforming seasonal ingredients into an exquisitely curated selection of sushi, sashimi, grilled and steamed dishes, guiding diners on a journey of discovery through refined flavours and masterful technique.
“Sushi is a lifelong passion for me,” says Chef Toshi. “What fascinates me about sushi is that it’s meant to be enjoyed in a single bite, where each flavour harmonises perfectly in the mouth. The order in which it is served allows for a rich storytelling experience, making sushi truly captivating. We craft a sequence of dishes, showcasing varied textures, flavours and cooking styles to tantalise the palate, creating a harmonious progression that unfolds with each bite, revealing the depth and artistry of the cuisine.”
Merging science with sensation and precision with creative flair, Chef Toshi is laser-focused when it comes to ingredients and cooking styles. His specificity sees an exacting approach to everything from the marinades and vinegars to his dazzling skillful preparation. Rice is cooked in an earthen pot to match the timing of each guest’s arrival, with a special emphasis on its texture, temperature and balance of vinegar. Chef Toshi blends three kinds of vinegar to achieve the exact flavour required – Kyoto’s Chidori vinegar, Tokyo’s Yokoi Jozo’s Tamashizuku, and Yohei vinegar – along with Ehime’s wasanbon (traditional Japanese sugar) and Fukuoka’s Mataichi salt. This unique blend has a bold tang that pairs perfectly with tuna, sea urchin, shrimp and other toppings. Each evening presents a feast for all the senses, with guests able to watch Chef Toshi’s creativity in action – and savour the results.
“We’re thrilled to have Chef Toshi bringing his extraordinary artistry to Landaa’s shores this winter,” comments Regional Vice President and General Manager Armando Kraenzlin. “Having experienced his precision and focus firsthand, I know that our guests are in for a mesmerising treat. Each dish is led by ingredient availability, in-the-moment creative flair and the diners themselves, promising a truly interactive dining experience that’s not to be missed.”
Chef Toshi’s Omakase menu will be available from December 28 to January 25, 5 days a week, with seatings at 7:00 and 9:00 pm.
