FYN chefs Peter Tempelhoff and Ashley Moss are celebrating the restaurant’s second birthday with a once-off lunch series – Itadakimasu. The series will draw on the format and spirit of the ‘quick kaiseki’ traditional Japanese lunch, which is typically fish, tempura or meat served with a starter, soup and sides.

“This is one of my favourite ways to eat Japanese food and it stuck with me – how complete and delicious it always was, and how good it made me feel. It means a lot to me,” says Tempelhoff of the inspiration behind the concept.

The Japanese say ‘itadakimasu’ before the meal, which can loosely translate to giving thanks, ‘I humbly receive’ or ‘bon appetit’. “That’s what we want to do with this lunch experience – give thanks to all our guests who’ve made it possible to still be doing this two years on,” says Tempelhoff.

The limited edition lunch will be made with locally sourced, sustainable meat and fish (wherever possible organic), rice imported from Japan and homemade pickles and tofu. “We’ve put a lot of effort into the authenticity and quality of the dishes,” he adds.

Diners will have the choice of three menus, priced at R295p/p and served with a complimentary glass of wine. Traditional sake is available at R180 per carafe.

Option one: Sushi Set; soba noodles, pickles and ferments, miso soup with homemade tofu, tempura with chirizu

Option two: Grilled Fish Set; sustainable fish with citrus, Japanese rice, pickles and ferments, miso soup, tempura with chirizu

Option three: Meat Set; robata tare grilled pork, Japanese rice, pickles and ferments, miso soup, tempura with chirizu

The FYN ‘Itadakimasu’ limited-edition experience will run from November 24 to December 15.


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