With the concept first teased earlier in the year with a successful pop-up at Capital Kitchen, the Zouk Group’s very first omakase restaurant will find a permanent home with Sushi Ichizuke, allowing diners to embark on a gastronomic voyage through time — all within a highly energized and musically-driven environment. The space can seat 16 in the main dining area, with two private rooms that can seat eight and 12 respectively.
Set in a space where tradition meets modernity, embark on a culinary journey of epic proportions by Head Chef Ryoichi Nakatani. A Japanese na-tive from the Chiba Prefecture near Tokyo, Chef Nakatani spent many years honing his craft at a restaurant in the famed Tsukiji Fish Market – one of the largest wholesale fish markets in Japan. Through his years of experience as a sushi chef, Chef Nakatani found his niche in Edomae (Edo-mai) Sushi, a traditional Tokyo style of sushi. This style encompasses many traditional characteristics and involves a method of curing the fish while keeping its raw texture or introducing a cooking el-ement to ensure preservation of the fish before serving.
Diners can look forward to a unique dining experi-ence through his intricate curing techniques, pre-cise knife skills and the seemingly simple artform of sushi-making that he has refined over the last 20 years.
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