Capital Kitchen's Latest Pop-Up is a Music-Driven Sushi Omakase Experience
If you’ve ever thought a fine dinner of sushi could do with an upbeat play-list, now is your chance to find out. Designed, perhaps, with those missing the thrill of a night out at the club in mind, Zouk’s latest dining venture aims to also attract the island’s more adventurous food lovers.
A one-of-a-kind experience, this pop-up (available until the end of April) leverages Capital Kitchen’s notable music programme, featuring hip-hop and R&B, “Asian Persuasion” with local Singapore and neighbouring Asian artists, alongside club classics such as Reload for your EDM fix and Total Recall for an alternative blast from the past.
The experimental menu, though, is the work and inspiration of chef Ryoichi Nakatani who has spent the last 30 years refining his take on an age-old style of sushi that originated in Tokyo in the 1880s.
As one might expect, the 12-course menu comprises the freshest, high-quality ingredients flown in three times a week from Toyosu Fish Market in Tokyo. Seasonal highlights include zuke maguro (marinated tuna), a speciality of Nakatani’s, as well as a course of monkfish liver that’s simmered in red wine. But there are also inspired ensembles like a serving of isobe-yaki (grilled rice cakes) paired with charcoal-grilled scallop, sea urchin and caviar.
Complementing the food is a selection of premium Japanese whiskies and sakes, including the IWA 5, the brainchild of former chief winemaker of Dom Perignon Richard Geoffroy.
“It is my motivation to make my guests happy with good omakase,” shares Nakatani, who is confident that this unique setting and the choice of music will make for an exciting experience.
Sushi fans might remember the chef from his time as head chef of Sushi Ayumu at Mandarin Gallery. The 47-year-old has since joined 30-year-old nightlife brand Zouk, which has since grown into a global lifestyle company with establishments that span across nightlife, entertainment, and dining sectors. Nakatani’s is currently the group’s head chef for omakase.
For more details and to make a reservation, visit this website.