FYN, one of Cape Town’s finest restaurants, is teaming up with Michelin-starred chef Shin Takagi for an extraordinary culinary collaboration. This gastronomic event, which will take place on Sunday, 17 September, promises an exquisite omakase sushi lunch and a kaiseki-style dinner. The event will feature sustainably sourced local fish and coastal ingredients prepared with precision and passion.
What to Expect
Omakase refers to a dining experience where the chef creates a bespoke menu based on the freshest ingredients available that day. In contrast, kaiseki is a traditional multi-course Japanese dinner that emphasizes seasonality, presentation, and balance. This collaboration reunites Chef Takagi and FYN’s Peter Tempelhoff for the third time, following their successful past endeavors, creating a memorable dining experience that blends Japanese and South African culinary philosophies.
Sustainability and Friendship
This intimate event offers limited seating and promises an unforgettable journey through innovative and sustainable dishes paired with exceptional sake and fine wines. Chefs Takagi and Tempelhoff are both members of the influential World Culinary Council of Relais & Châteaux and share a strong commitment to sustainability. FYN, in particular, has been recognized for its sustainability efforts with the 2023 World’s 50 Best Flor de Caña Sustainable Restaurant Award. Their collaboration transcends mere culinary excellence; it is rooted in deep friendship and shared values.
The Menu
At the heart of this culinary event lies sustainably caught local fish, dry-aged according to sukibiki aging principles and served in specially designed dishes. Omakase lunch guests will have the unique opportunity to witness the cutting and preparation of a yellowfin tuna, bonito, or yellowtail, depending on the day’s catch. The menu will feature a selection of nigiri, sashimi, and temaki sushi, showcasing the exceptional quality of the fish.
In the evening, chefs will craft a modern kaiseki experience featuring multiple courses that harmonize Japanese and South African flavors. Chef Takagi’s Noto beef from Kanazawa—one of Japan’s rarest Wagyu-style beef breeds—and his favorite local sake from Ishikawa will be the dinner’s highlights. The chefs will also embark on a foraging expedition, sourcing Western Cape specialties and exciting ingredients to complement Cape Town’s rich culinary tapestry.
Pricing and Reservation
Both the lunch and dinner will have thoughtful pairings of Fukumitsuya sake from Kanazawa and fine wines selected by service and beverage director Jennifer Hugé. This exceptional dining experience is not to be missed, and FYN will only be open for this single Sunday with limited seating. The omakase lunch is priced at R1600, with an option for bottomless bubbles at R600. The kaiseki dinner is R3200, with a wine pairing option at R1700. All prices include water, tea, or coffee but exclude gratuity.
To secure your reservation for these exclusive dining experiences, use Dineplan or email [email protected]. Experience this unique fusion of Japanese and South African culinary artistry.
