Chef Mizumoto is reknowned for introducing the exquisite fugu (blowfish)
menu at KItsho Japanese Restaurant at the Traders Hotel. Fugu is the
second most poisonous fish in the world and chefs in Japan have to pass a
very strict licensure examination to cook this delicacy. Chef Mizumoto is the
only Japanese Executive Chef in the country with this license. Another
poisonous fish Chef Mizumoto is proficient with is the Stonefish, actually
considered the most poisonous. Preparation of this exquisite fish is very
meticulous and the end result is a beautiful stonefish sashimi platter with thin
slices of fish meat, stomach, inner skin and liver with raw fish itself, all served
on a small wooden boat.
Chef Mizumoto is a hands on chef who goes to the seafood market everyday
to catch the freshest fish available. He says stonefish in the Cartimar and
Baclaran markets are much cheaper than in Japan and are of very high
In his close to 30 years in the culinary world of Japanese cuisine, he
considers his training in Fukuoka, Japan, which is known for its bountiful
harvest of wild and cultured fugu during winter as one of the most important
phases in his journey. Mizumoto took multiple courses in the preparation of
fugu and apprenticed extensively for five years before passing the
examination that eventually earned him his license.
In the year 2012, our country’s flag carrier, Philippine Airlines invited Chef
Mizumoto to become one of five master chefs who were asked to lend their
great culinary dishes for the airline’s 2013 - 2015 worldwide menu offerings.
His expertise was tapped specifically for the Japanese meals on-board. The
Chef’s culinary master pieces are now available in all PAL flights to Japan.
For Fugu afficionados, you must book one week ahead for a whole fugu to be
shipped in from Japan. For more information call Traders Hotel at 708-4888.