Take omakase to a whole new level with Capital Kitchen by Zouk’s latest concept. Helmed by distinguished Chef Ryoichi Nakatani, the avant-garde culinary concept presents an authentic Edomae omakase pop-up accompanied by Capital Kitchen’s high-energy playlist.

Edomae, derived from ‘Edo’ which was what modern Tokyo was named during the Samurai Era, is a traditional style of preparing sushi. It reflects the olden-day chefs’ innovation of preserving fish through curing while maintaining its raw texture. While it’s no longer necessary today, some shokunin insists on persuing the craft as the unique curing process imparts layers of flavours to the fish.

Although the pop-up at Capital Kitchen is modelled after antique Japanese restaurants, Chef Nakatani aims to shine a different light on traditional omakase. Specifically, the disco lights at Capital Kitchen. Raving and a high-quality meal might seem like contradictions, but Chef Nakatani concocted a brand new menu to match the high-paced tempo of Hip-Hop, RnB, Zouk Classics and more.

Priced at S$250++ per person, the exclusive 12-course menu is available until the end of April 2021. Dishes to expect include Zuke Maguro, Ankimo cooked in red wine and Isobe-Yaki with charcoal-grilled scallop, uni and caviar. All of which are flown in three times a week from Toyosu Fish Market in Tokyo. Don’t forget the seasonal Japanese fruits as well.

“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.”

Chef Ryoichi Nakatani

Of course, alcohol has to be present for a complete experience. Sitting under the spotlight is the IWA 5 (岩5), created by the former chief winemaker of Dom Perignon. It is well balanced with notes of plum, almond butter and orange.

Capitol Kitchen
3C River Valley Road, Clarke Quay, #01-05 to #02-06, The Cannery, 179022

Opening hours:
Wednesday – Saturday
6PM – 10.30PM

*Available until end of April 2021

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