Tucked away in the Indian Ocean, Four Seasons Resort Seychelles at Desroches Island embodies the serenity of island life, with its natural beauty drawing guests in.
“The beaches belong to no one, yet everyone,” says Executive Sous Chef Venu Unnukrishnan as he unveils AHI, the resort’s latest dining concept. Evolving from the previous Deli, AHI offers a relaxed yet refined “sushi and sake” experience designed to encourage sharing and togetherness in a laid-back setting.
Inspired by the concept of surf and turf, AHI reimagines traditional Japanese recipes with a fresh, modern twist. Open for lunch and dinner, the menu is a tribute to local seafood, enhanced by delicate citrus flavors and inventive textures.
Ali Al Hakim, Director of Food and Beverage, praised the concept, noting that the island’s exceptional seafood makes this izakaya-style dining truly stand out.
The restaurant’s design mirrors the tranquility of Japanese culture, featuring traditional blue-and-white porcelain and shibori tie-dye fabrics, creating an inviting and harmonious atmosphere.
Venu’s focus on locally sourced ingredients shines through in dishes like the Tuna Tataki, a signature item that blends cured tuna with aji limon peppers and salsa, and the indulgent Katsu Sando, featuring wagyu beef and rich katsu sauce on toasted Japanese bread.
AHI’s playful vibe extends to the bar, where guests can enjoy creative cocktails like “Chiyo,” a mix of sake, sparkling wine, yuzu, lemongrass, and raspberry purée, or the “Bon Moutya Tango,” a fusion of tequila, rum, umeshu sake, and Creole bitters. For those seeking a more traditional experience, there’s also a selection of artisanal sake from Japan’s Akashi-Tai brewery.
AHI encapsulates the carefree spirit of island life, offering guests a vibrant and interactive dining experience in the heart of paradise.
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