In a city like Dubai, where culinary trends evolve at lightning speed, there is something deeply grounding about a restaurant that honors the quiet power of tradition. At Toshi, the signature Pan-Asian destination within the Grand Millennium, the flash and flare of modern fusion take a backseat to a more disciplined craft. Here, the spotlight belongs to the raw, the pure, and the pristine: the art of daily-fresh sashimi, curated by the expert hand of Chef Kot.
While the world has fallen in love with the complex architecture of the “maki roll,” the true soul of Japanese seafood lies in the unadorned simplicity of sashimi. By removing the rice, the nori, and the sauces, a chef leaves themselves nowhere to hide. It is a high-stakes celebration of product and technique. At Toshi, Chef Kot treats this daily preparation not just as a task, but as a ritual—one that begins long before the restaurant lights are dimmed.
The Morning Ritual: Sourcing the Sea
For Chef Kot, the excellence of a dish is decided before a knife even touches the cutting board. His philosophy is built on a foundation of uncompromising freshness. While many kitchens rely on standard supply chains, Chef Kot operates with a more discerning eye. He treats the sourcing of his tuna, salmon, and yellowtail as a personal mission, seeking out the brightest eyes, the firmest textures, and the most vibrant colors.
Whether it is a prized catch from a local market or a sustainable shipment from international waters, every fish must pass his rigorous inspection. “To prepare sashimi is to listen to the sea,” Chef Kot notes. “If you respect the ingredient’s origin, the flavor will speak for itself.” This dedication ensures that the menu at Toshi isn’t just a list of options; it is a curated selection of the finest seafood available that specific day.
A Symphony of Steel: The Technique
When the ingredients reach the kitchen, the focus shifts to the Honyaki—the traditional Japanese chef’s knife. In Chef Kot’s hands, the blade is less a tool and more an extension of his own senses. The art of the cut is where his decades of experience become visible.
Slicing sashimi is a game of millimeters and physics. Chef Kot understands the unique anatomy of every fish; he knows how to cut against the grain to break down tough fibers or how to angle the blade to highlight the rich marbling of a fatty belly cut. Each motion is swift and intentional, ensuring the delicate oils of the fish remain intact. The result is a texture that feels less like food and more like a silk-soft experience on the tongue.
Minimalist Masterpieces
At Toshi, the presentation of sashimi follows the Japanese concept of Ma—the beauty of empty space. Chef Kot’s platters are exercises in elegant restraint. You won’t find plate-cluttering garnishes or heavy drizzles here. Instead, you might find a fan of translucent sea bream or ruby-toned Maguro, accompanied only by a sharp touch of fresh wasabi and high-quality soy sauce.
This minimalism is intentional. It forces the diner to slow down and appreciate the subtle complexities of the ocean: the briny sweetness of a scallop, the buttery richness of premium salmon, and the clean, metallic finish of fresh tuna. It is a sensory education that rewards those who pay attention.
The Ultimate Culinary Encounter
Visiting Toshi for a meal with Chef Kot is an invitation to witness a master at work. It is a reminder that in an era of over-complicated recipes, the most profound flavors often come from the simplest preparations—provided they are handled with immense skill and heart.
The next time you find yourself at the Grand Millennium, look past the rolls and the tempura. Look for the live station where the “Blue Banner” of quality flies high, and ask for Chef Kot’s selection of the day. It is more than just a meal; it is a masterclass in the timeless beauty of the sea.
