Vibe while you dine at Zouk’s pop-up omakase by Chef Ryoichi Nakatani

Vera Leng
·2-min read

Every week, I come to Zouk for my spin classes with Absolute Cycle and even made the trip down for the pop-up cinema experience. But today’s the first time I’m here for an omakase experience, let alone one by Chef Ryoichi Nakatani, who’s also the head chef of Sushi Ayumu.

I can practically smell the dismissal coming from many were this happening under normal circumstances. But given our sad, sad situation now, I think savouring sushi along to the thumping beats of EDM is about as close as we’ll get to clubbing anytime soon.

Grilled scallop & firefly squid
Grilled scallop & firefly squid

The 12-course Authentic Edomae-Style Omakase with Chef Ryoichi Nakatani (S$250++) starts with an appetiser of Grilled Scallop Isobeyaki With Caviar and Grilled Firefly Squid Ikadayaki. The plate is a delicious burst of flavour that’s bound to get your palate excited for the rest of the 11 courses to come.

Monk fish liver
Monk fish liver
Spanish mackerel tataki
Spanish mackerel tataki

The Monk Fish Liver Simmered in Red Wine will definitely be a hit amongst foie gras lovers, while the Spanish Mackerel Tataki With Uni prepares you for the host of sushi dishes later in the night.

Aburi cherry trout
Aburi cherry trout
Botan shrimp with yellow tobiko
Botan shrimp with yellow tobiko

All at once, the sushi plates come and go almost too fast, with a train of Aburi Cherry Trout, Zuke Maguro, Aburi Golden Eye Snapper, and Botan Shrimp With Yellow Tobiko following after.

Small bowl
Small bowl

One of the highlights of the night has to be the Small Bowl, comprising of uni, ikura, hairy crab, yellow tobiko, and caviar. Served in an elegant martini glass, the bowl truly incorporates opulence with nightspot dining.

Handroll sushi
Handroll sushi
Japanese Clam Soup
Japanese Clam Soup

An Otoro sushi as well as Hand Roll Sushi with toro, takuan pickles, and shiso leaf marks the end of the sushi courses, while the Japanese Clam Soup closes our savoury flight. A giant, juicy, and more importantly, sweet clam sits within the bowl of broth, one that reminds you of why you made the trip in the first place.

Japanese seasonal fruits with sake jelly
Japanese seasonal fruits with sake jelly

Dessert is also nothing short of praiseworthy. Japanese Seasonal Fruits With Sake Jelly presents slices of strawberries and orange in a slightly spiked gel. Green tea or sake are available at additional charges.

The pop-up omakase at Zouk is available from Wednesday to Saturday until the end of April 2021. There are two dinner service timings; 6pm to 8.30pm, as well as 8.30pm to 11pm.

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