Four Seasons Resort Seychelles at Desroches Island Launches AHI

A tranquil oasis in the heart of the Indian Ocean, Four Seasons Resort Seychelles at Desroches Island epitomises the essence of idyllic island life, with guests captivated by the island’s rich natural beauty. “Here, the beaches belong to no one, yet everyone at the same time,” says Executive Sous Chef Venu Unnukrishnan, as he and his team introduce their latest creation, AHI. “This is an elevated dining experience that encourages sharing, laughter, and togetherness,” he adds, all while maintaining the relaxed island atmosphere. AHI, an evolution of the former Deli concept, offers guests a distinctive “sushi and sake” experience.

Inspired by Surf and Turf

Venu is dedicated to delivering an innovative izakaya dining experience, with constantly evolving menus at AHI. Open for both lunch and dinner, each dish is thoughtfully crafted to make an impact. Delicate citrus notes and playful textures elevate traditional Japanese recipes, reinterpreted with the chef’s contemporary flair. “The idea of a ‘surf and turf’ inspired sushi izakaya is simply brilliant,” says Ali Al Hakim, Director of Food and Beverage. “Especially considering the freshness and exceptional quality of the local seafood on Desroches Island.”

Like the Ocean Breeze

Introducing a lively and interactive element to this typically intimate dining style, AHI aims to be light-hearted and enjoyable. The restaurant exudes a refined yet inviting ambience, where the clean, distinct flavours of Japanese cuisine are perfectly complemented by traditional sometsuke blue-and-white porcelain and flowing shibori tie-dye fabric dividers. “A true reflection of harmonious serenity… the very essence of Japanese culture,” notes Ali.

Crunch and Crackle

Always keen to create new experiences for guests, Venu focuses on locally-sourced seafood and seasonal ingredients, while continuing to refine his expertise in Japanese fine dining. “Be sure to try the Tuna Tataki,” the chef suggests, highlighting his signature dish. A true standout, it perfectly balances the mild heat of local aji limon peppers with the cured tuna and vibrant salsa. The Katsu Sando, on the other hand, is a more indulgent creation, featuring premium wagyu nestled between lightly toasted Japanese bread, finished with a rich katsu “panca” sauce. “Each bite offers a delightful range of textures and flavours, and desserts such as the Desroches Coconut, with its satisfying crunch, make for a spectacular end to your meal,” he adds.

Toast to Island Life

The laid-back, izakaya-style atmosphere is elevated by a range of expertly crafted signature cocktails from behind the bar. “Chiyo is a vibrant blend of sake and sparkling wine, combined with yuzu juice, fresh lemongrass, and raspberry purée, while Bon Moutya Tango is a lively mix of tequila, umeshu sake, local rum, limoncello, and Creole bitters,” Ali explains. Inspired by Japan’s Bon Odori dance, the cocktail merges Creole influences and Latin flavours, creating a delightful fusion. For purists, there’s an impressive selection of artisanal sake from the Akashi-Tai brewery in Hyogo, the birthplace of sake in Japan.

“An exciting prospect for guests visiting the island this year, AHI is all about fun and frolics, perfectly capturing that carefree holiday spirit!” beams Ali.