Over the past year, Zouk has transformed itself into a spin class venue, a cinema club and restaurant – recently introducing an Edomae Omakase pop-up experience at the Capital Kitchen. Inviting guests to indulge in the culinary finesse and time-honoured interpretations of old Tokyo, whilst gastronomically voyaging through time as far back as the 1800s.
Helmed by chef Ryoichi Nakatani, who has refined the art of Edomae sushi-making throughout his nearly 30-year career, the Zouk Capital Kitchen Edomae Omakase experience will showcase the intricate curing techniques, and precise knife skills necessary in practicing this seemingly-simple artform.
Keeping true to its tradition and roots, Edomae-style sushi involves curing the fish while keeping its raw texture, or introducing a cooking element to ensure preservation of the fish before serving.
Backed by pulsating dance music, chef Ryoichi Nakatani’s full 12 course Edomae dinner menu consists of fresh seasonal ingredients imported at least three times a week from Tokyo’s Toyosu Fish Market. Of the innumerable dishes served, the pop-up’s most notable include the Monk Fish Liver simmered in Red Wine, and Charcoal-grilled Hamaguri Clam Isoyaki with Sea Urchin, followed by the Zuke Maguro, Botan Shrimp with Yellow Tobiko, and Aburi Scallop with Caviar.
Worth an estimated $250 per person, this Edomae Omakase pop-up experience will run till 30th April 2021, with two seatings available from 6pm to 8:30pm, and 8:30pm to 11pm.
Journey Through an Authentic Edomae Omakase
by Chef Ryoichi Nakatani
Address: 3C River Valley Road, Clarke Quay, #01-05 to #02-06, The Cannery, 179022
Dinner Hours: (Tues-Sat): 6pm-8:30pm, and 8:30pm-11pm
Tel: +65 9006 8793
Email:
re**********@zo******.com
