One of ‘the coolest restaurants in the world' based on COOL RESTAURANT –
Top of The World - book 2008

Nominated for "Gastronomic Experience - Asian Cuisine"
by Hospitality Asia Platinum Awards 2008-2010

Nominated for "Destination Restaurant of the Year" by Hospitality Asia Platinum Awards 2008-2010

Nominated for "Asia's TOP 20 Restaurants Award" by the MIELE GUIDE 2008 -
selected by 84 panels from across Asia.

"Best Japanese Restaurant 2004/2007/2008" by Jakarta-Java Kini Best Restaurant Awards

"Best Restaurant" 2007 by Free! Magazine

In 1994, after spending a couple of years at the West Gate cooking academy, the Spanish born Executive Chef Hugo Adrian learned his sushi ropes working for several Japanese restaurants through the bay area: Ariake restaurant, Ichi Ban restaurant, and Hanamaru restaurant to name a few, most of which featuring a fusion of modern Japanese and American cuisine.

"Working for Japanese people is not easy", Hugo Adrian says. "They are very demanding and have a very high quality standard. You have to be careful and pay attention to every single detail because they are expecting you to learn as you work." This environment was the reason Hugo Adrian fell in love with Japanese food. "The simplicity and at the same time the complexity of this type of the food make it one of the most beautiful types of food in the world".

After mastering the basics, Hugo Adrian was transferred to the sushi section, again starting from the very bottom, learning how to make real sushi for a couple more years before he felt capable enough to start looking for new opportunities to expand his horizon. Right there and then, he began moving among several restaurants as a Sushi Chef and/or Kitchen Chef, learning and incorporating the best of each. When he was working at Kamakura restaurant and after having an 8-year experience in Japanese-American fusion, he got the opportunity to come to Jakarta and bring his knowledge to Blowfish Kitchen and Bar as the Executive Chef.