A celebration of sustainably caught local fish, foraged coastal ingredients and other delicacies prepared with Japanese precision and South African passion awaits diners at Cape Town’s FYN restaurant on Sunday, 17 September. Celebrated chef Takagi of two-Michelin-starred restaurant Zeniya joins Peter Tempelhoff and team for an exclusive omakase sushi lunch and a kaiseki-style dinner on home soil, marking their third collaboration.
Takagi previously teamed up with Tempelhoff, Moss and Hugé in 2020 at FYN for a dinner experience where their combined culinary prowess was showcased to great applause. The FYN team then enjoyed a reciprocal visit in March this year, wowing local Japanese diners at Chef Shin’s restaurant in Kanazawa, where Tempelhoff had also staged several years previously.
Takagi and Tempelhoff share a longstanding friendship forged through their mutual association with Relais & Châteaux, where they sit on the influential World Culinary Council. Both share a far-reaching sustainability philosophy, which FYN was acknowledged for with the 2023 World’s 50 Best Flor de Caña Sustainable Restaurant Award.
“Sustainability, with a focus on endemic regional ingredients, is a priority for both of us, and the lunch and dinner will showcase the best of our sustainably sourced produce from Kanazawa and Cape Town,” Tempelhoff remarks. The star component of the lunch and dinner will be a whole fish caught at sea by the chefs, then dry aged according to sukibiki ageing principles and served in dishes designed specifically for these two meals.
Guests at the intimate lunch can view the cutting and preparation of a yellowfin tuna, bonito or yellowtail, depending on which fish are caught. The menu will comprise an array of nigiri, sashimi and temaki sushi, among other dishes complementing the catch.
Sunday evening’s collaborative, modern kaiseki experience will feature multiple courses prepared by chefs Takagi, Tempelhoff and Moss. This occasion represents a meeting of minds, cultures, regional flavours and finely honed culinary skills, highlighting the Japanese dishes for which Zeniya is lauded alongside FYN’s unique Afro-Japanese creations. The star of this six hands dinner will be Chef Takagi’s Noto beef from Kanazawa, one of Japan’s rarest Wagyu-style beef breeds, plus his favourite local sake from Ishikawa. A foraging expedition by the chefs will also provide an array of Western Cape specialities to showcase Cape Town and its rich foraging region, plus many other exciting ingredients.
Both the lunch and dinner will be paired with Kanazawa’s exceptional Fukumitsuya sake and fine wines specially selected by service and beverage director Jennifer Hugé. Bookings are open for both unmissable dining experiences. FYN will only be open on this single Sunday with limited seating.
Lunch – Omakase Menu R1600
Bottomless bubbles R600
Dinner – Kaiseki Menu R3200
Wine pairing R1700
All prices include water, tea or coffee but exclude gratuity
Bookings can be made on Dineplan or email [email protected]
For menu updates and information, please visit the FYN website.
