FYN X Zeniya II: Indulge in a collaborative culinary feast

Prepare yourself for an extraordinary culinary celebration at Cape Town’s FYN restaurant on Sunday, 17 September. Indulge in sustainably caught local fish, foraged coastal ingredients and other delectable treats prepared with the precision of Japanese culinary artistry and the passion of South African cuisine.

Renowned chef Shin Takagi, who hails from the two-Michelin-starred restaurant Zeniya, will be joining forces with chef Peter Tempelhoff and his team for an exclusive culinary experience. The extraordinary event marks their third collab and will include an omakase sushi lunch and a kaiseki-style dinner.

In 2020, Takagi, Tempelhoff, Moss, and Hugé united their culinary talents at FYN for a dinner that left diners applauding their combined skills. It was also in March that year that the FYN team reciprocated the visit, captivating Japanese diners at Chef Shin’s restaurant in Kanazawa, where Tempelhoff had previously worked.

Takagi and Tempelhoff share a long-standing friendship fostered through their shared involvement with Relais & Châteaux, where they both sit on the influential World Culinary Council. Their shared commitment to sustainability recently earned FYN 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,” says Tempelhoff.

The highlight of both meals will be a whole fish caught at sea by the chefs, dry-aged according to sukibiki aging principles and expertly incorporated into dishes crafted specifically for these occasions.

During the intimate lunch, guests will have the opportunity to witness the precise cutting and preparation of yellowfin tuna, bonito, or yellowtail, depending on the day’s catch. The menu will feature an exquisite array of nigiri, sashimi, temaki sushi and other dishes, all artfully complementing the catch of the day.

The evening’s collaborative modern kaiseki experience will showcase multiple courses prepared by chefs Takagi, Tempelhoff and Moss. This culinary encounter represents a harmonious blend of minds, cultures, regional flavours and finely honed culinary skills. It will spotlight the Japanese cuisine for which Zeniya is renowned, alongside FYN’s unique Afro-Japanese creations. The star of this dinner will be Chef Takagi’s Noto beef from Kanazawa – one of Japan’s rarest Wagyu-style beef breeds – accompanied by his favourite local sake from Ishikawa. Additionally, a foraging expedition by the chefs will yield a plethora of Western Cape specialties, showcasing Cape Town and its bountiful foraging region, along with other exciting ingredients.

Both the lunch and dinner will be expertly paired with exceptional Fukumitsuya sake from Kanazawa and fine wines thoughtfully selected by the service and beverage director, Jennifer Hugé.

Reservations are now open for these unmissable dining experiences. FYN will be open for this single Sunday only, with limited seating available.

Lunch: Omakase Menu – R1600 (Add bottomless bubbles for R600)

Dinner: Kaiseki Menu – R3200 (Enhance the experience with a wine pairing for R1700)

All prices include water, tea or coffee, but exclude gratuity.

Book via Dineplan or email info@fynrestaurant.com

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