Have you tried Capital Kitchen by Zouk’s latest culinary concept- an authentic Edomae Omakase pop-up yet?

Capital Kitchen by Zouk has launched its latest culinary concept, an authentic Edomae Omakase pop-up. Helmed by distinguished Chef Ryoichi Nakatani, the pop-up presents an immersive gastronomic journey through the time-honoured days of old Tokyo, with a unique twist. The first of its kind in Singapore, the concept offers a genuine Omakase experience blended with the great vibe that Capital Kitchen is known and loved for.

Tailor-made for those seeking a high-quality dining experience and missing the former glory days of nightlife, Zouk’s latest culinary venture combines the best of both into a one-of-a-kind experience offering a great, energetic environment and elevated “nightlife” experience. The pop-up leverages Capital Kitchen’s unrivalled music programme that includes Sin City featuring Hip-Hop and RnB, Asian Persuasion with local Singapore and neighbouring Asian artists alongside Zouk classics like Reload for your EDM fix and Total Recall bringing a blast from the past.

Driven to provide the best experience for his guests, Chef Ryoichi Nakatani found his niche in Edomae sushi. Originating in Tokyo in the 1880s, this sushi style encompasses many characteristics that remain true to its tradition and roots. With specific curing techniques and precise knife skills, the seemingly-simple, yet intricate art form of Edomae-sushi making has been refined and finessed by Nakatani during his nearly 30-year career. 

The experiential menu is the perfect result of Chef Ryoichi Nakatani’s goal to synergise an authentic Omakase experience alongside a high-energy, music-driven venue. Offering an exceptional affair beyond just the food itself, the innovative concept between traditional and modern elevates the food and dining experience for guests, leaving them with an unforgettable evening.

The menu comprises the freshest, high-quality ingredients flown in three times a week from Toyosu Fish Market in Tokyo. Seasonal highlights include Zuke Maguro, a speciality of Chef Nakatani’s, Monk Fish Liver simmered in red wine and Isobe-Yaki with charcoal-grilled scallop, sea urchin and caviar. The menu is rounded off with a selection of fresh, seasonal Japanese fruits. The intimate experience allows up to eight people with two sittings per night (6.00 pm and 8.30 pm) from Wednesday to Saturday. Priced at S$250++ per person, the exclusive and highly sought after 12-course menu is available until the end of April 2021.

The menu also features a hand-picked selection of premium sakes and Japanese whiskies, including IWA 5 (岩5). Created by the former chief winemaker of Dom Perignon, who turned his love for Champagne to Sake, IWA 5 is well balanced with notes of plum, almond butter and orange.

Talking about the concept, Chef Ryoichi Nakatani says, “It is my motivation to make my guests happy with good Omakase and having this special environment with vibe music will make the experience for guests all the more exciting.”

The launch of the Edomae Omakase pop-up is part of an ongoing strategy from Zouk Group to diversify its offering and introduce new experiences to both existing and new audiences in a bid to keep Singaporeans connected and engaged with the brand. Offering a vibrant yet intimate setting, the contrast between traditional and modern is intriguing and elevates the overall offering and experience that Zouk has to offer.

For more details, visit https://zoukclub.com/edomae-omakase-ryoichi-nakatani/

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