The Art of Sushi Making with Wayan

A truly global phenomenon, sushi has become one of the most popular cuisines around the world with each country preparing their own adaptation and variation of maki, nigiri, and sashimi. While from the outside looking in it appears to be a simple craft, its artistry comes from the nuance of elevating humble, simple ingredients through passion and dedication. At Four Seasons Hotel Abu Dhabi, the art of sushi is continuously perfected by Junior Sous Chef Wayan Sukadana across the Hotel’s key dining outlets – Eclipse Terrace Lounge and Crust.

Learning from a Master

High-quality sushi is a reflection of the artistry of a master chef, who embodies the Japanese philosophy of kaizen. This world view stresses the importance of a growth mindset where there is a continuous improvement of skills through personal discipline, hard work, and honest reflection. At Four Seasons Hotel Abu Dhabi, Sukanda reflects on his time working directly with Executive Sous Chef Toshikazu Kato (now of Four Seasons Resort Dubai at Jumeirah Beach). “I am very lucky to have worked with Chef Kato. He has more than 25 years of training in Japanese cuisine including sushi making in some of the best kitchens in the world. Normally in Japan, becoming an Itamae (Sushi Chef) will take ten years or more including years of learning to prepare the rice perfectly. By working directly with him, I was able to reach a very high level in a short amount of time.”

The Power of Extraordinary Ingredients

One of the most important differentiators that elevates maki and nigiri is the quality of ingredients. By focusing on quality Wayan and our team of chefs create a sum greater than its parts. On this Sukadana comments, “Most chefs in Abu Dhabi could not even begin to dream of the ingredients we use. Every ingredient tells a story and adds another dimension offering. Starting from the base – our rice sets the foundation for our success. We use an incredible short-grain koshihikari rice prepared with yusen vinegar that melts into the fish when you bite into it. With the fish, we only use the best in the world. For instance, with our spicy tuna roll or nigiri we use a beautiful Maldivian yellowfin tuna. Even at Crust’s Friday Brunch, our uni is the highest quality Japanese sea urchin. It is only available in limited quantities and has to be specially ordered each time. This is very rare among brunches in the UAE. Executive Chef Christian Buenrostro and I are always working with our suppliers to bring our guests the best. It is something they can taste.”

His Favourite Rolls at Four Seasons

Four Seasons Hotel Abu Dhabi is a paradise of high quality sushi with Crust and Eclipse Terrace Lounge offering buffet and a la carte options to satisfy your cravings. With a wealth to choose from, picking a favourite is tough for Chef Wayan. “We have something for everyone whether you are a purist or like something a bit more over the top. I like to keep it simple with high-quality sashimi and nigiri where our fish speaks for itself. Although there are definitely times where I want a shrimp rainbow Roll or California-style crab roll at Eclipse. That is why I love Eclipse’s Sushi Night and Crust’s Friday Brunch – you can discover new favourites and really enjoy everything."

To plan your next sushi feast with us visit our website or call +971 2 333 2222.