Chef Kazumi Sawada was one of the highly skilled guest chefs who attended the 12th Annual World Gourmet Festival which was held at the luxurious Four Seasons Bangkok from 5 September – 11 September 2011. As a part of the week long gourmet festivities, Chef Kazumi Sawada hosted gourmet dinners at Shintaro at the Four Seasons Bangkok on 7th and 8th of September 2011. The extravagant dinners consisted of a six –course meal with wine pairing for each course, and free flow sparkling wine throughout.
Chef Kazumi Sawada delivered a thoughtful and cohesive menu that was both unexpected and delicious. He defied expectations by serving unusually hearty portions for such gourmet fare, and by incorporating non-traditional ingredients such as foie gras into the meal. He successfully managed to create a menu that was non-traditional, yet full of traditional Japanese flavors and tastes in a compelling and innovative manner. “I believe that food is like fashion” stated Chef Kazumi Sawada, “There is always something new, but actually it’s been done before. Like fashion, cuisine is very cyclic”.
The first course was called Hassun and was a treasure trove of fabulous food tidbits and appetizers. Everything that passed your lips was intriguing and new, with flavors and sensations that were both familiar and foreign. This course was nicely paired with Mc Guigan Black label Sparkling Chardonnay NV and was the perfect accompaniment as we delved into Tuna Black Rice Sushi, Shrimp Bean Curd Spring Rolls and Chicken Breast & Cucumber with Mustard Miso Vinaigrette. Favorites included the Grilled Matsutake Mushroom, the Vegetable Consommé Jelly with Sesame Sauce and the Smoked Salmon with Lotus root Chips. Nothing competed with anything else on the plate and overall it was a playful and thrilling way to start the meal.
The second course was Surinagashi, which isRoasted Tomato Filled with Crab Meat, Chilled Red Capsicum Sauce, Myoga, Shiso Truffle Oil Aroma. This was a brilliant dish that was perfected by its understated simplicity. The Mc Guigan Shortlist Riesling, Eden valley 2009 served with the dish intensified the sweetness of the crab and the tomato and lifted the dish from extraordinary to “out of this world”.
The main course was called Misozuke and consisted of a spectacular Grilled Miso Marinated Wagyu Beef with Foie Gras. This was a marvelous marriage of two rich and decadent proteins and the Tempus Two Pewter Vine Vale Shiraz, Barossa Valley 2008 served with this course was perfectly matched and helped to cut the richness of the beef and foie gras.
The next two courses consisted of a hearty Takikomi Gohan of Cooked Scallop Rice with Light Soy Sauce, Mitsuba, Egg Flakes with Miso Soup & Japanese Pickles and a dessert of Kudzu Starch Noodles with Fruit and Brown Sugar Syrup. This was then followed by Petit Fours & Coffee or Tea which was the ideal ending to a fantastic meal that will not soon be forgotten.
About Chef Kazumi Sawada
Kazumi Sawada is the former executive chef of Michelin-starred Banreki Ryukodo Restaurant in Tokyo, which received its Michelin star in 2008. Kazumi Sawada is currently the head chef at Hoku at the Four Seasons Hotel Guangzhou in China. Chef Kazumi Sawada takes his inspiration from his love of the changing seasons that is rooted in Japanese spirituality and aesthetics. He continually strives to uphold Japan’s rich culinary traditions.
Brought up in the southern Japanese city of Kyoto, he began his training at the age of 18 under noted chef Yoshizakura Maruyama, whose restaurant in Kyoto’s historical preservation district of Gion is famed for its traditional Kaiseki cuisine. After 10 years of building his experience there, he spent another five at Kappo Yoshiya, also in Kyoto, before moving to Tokyo.
Chef Kazumi brings to his kitchen the youthful approach, skills and sensibilities he polished in Kyoto, blending them with sophisticated urban touches to create a cuisine that is modern and endlessly creative. He brings together colors and ingredients in arrangements that please the palate and the eyes, and evoke subtle hints of the season.
World Gourmet Festival
No matter how you slice it, the World Gourmet Festival at the Four Seasons Bangkok is the ultimate food event in Thailand. For more information about this year’s event and to get updated information on the 13th Annual World Gourmet Festival, contact the Four Seasons directly at +66 (0) 2 126 8866 or feel free to e-mail email@example.com visit the official website for World Gourmet Festival at www.worldgourmetfestivalbangkok.com.
Four Seasons Hotel Bangkok
155 Rajadamri Rd
Bangkok, Thailand 10330
Tel: +662 126 8866
Telephone for reservations:
USA and Canada only – Four Seasons: (1 800) 819-5053
USA and Canada only – Regent: (1 800) 545-4000
MRT: Lumpini Station