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 loved how this was served with Chef Seigo’s own style of bread, a ciabatta and a focaccia, that were really good and salty. One immediate favorite for me, and I’d come back for this course anytime.
The ‘Sublimation of Climate’ is Chef Seigo’s Award winning pasta. It’s straw-smoked soy crema, with burdock chips, mushrooms and yuba. It’s a vegan dish, but one’s that’s proud to be vegan, stating that one can be vegetarian without losing out on flavor. There is no inkling of some ingredient being a substitute for meat or fish; and yet, this was so tasty!
“Sublimation of Climate,” Chef Fuchigami’s award-winning pasta dish, featured straw-smoked soy crema, burdock chips, mushrooms, and yuba. This vegan dish stood out for its bold flavors and innovative approach.
Roasted A5 Kobe beef with aka budo (Japanese wild grape) purée and vegetable pesto brought a burst of flavors and visually resembled an abstract painting.
The grilled torafugu course featured a thin sliver of pork, green onion pesto, and black pepper confit. The fish’s full-bodied meat took on the flavor of the accompaniments, offering a chewy texture.
Torafugu shirako umami risotto stood out with its creamy taste and light breading made from the seminal fluid of the pufferfish.
Torafugu Shirako Umami Risotto was super tasty, the crusty light breading is seminal fluid (sperm) of the pufferfish. Along with the Yakishabu, and the Pasta dish, this Risotto would make my top 3 of the courses I indulged in.
An Awayuki Strawberry Gelato was a homemade mochi, not too sweet, and light with the strawberry very subtle. If I have to say something about this though, is how it’s so devoid of color, and makes presentation a challenge.
The Homemade Cheese and Mango Tart is Chef Seigo’s excellent homage to the Philippines. It’s here in the Philippines where he won his Best Pasta in Asia Award in the Barilla competition, so there’s obviously a special place in his heart for our country.
A set of Petit Fours capped the night, and as it was our third dessert course, I was surrendering at this point.
What I really liked about this dinner was how it was quite different from other offerings we find in our culinary landscape. The fugu was an exciting dish to sample for my very first time; and if there is an opportunity for Chef Seigo to return to Prologue, I would highly recommend those ready to be adventurous with their dining to sign up.