Here Kitty Kitty and Sushi Ichizuke, Here to Stay!
The Zouk Group, expanding their growing portfolio in the F&B sector, is bringing two new Japanese dining concepts tucked away from the hustle and bustle of Clarke Quay.
The first is Sushi Ichizuke, a vibe dining omakase restaurant and Clarke Quay’s only omakase restaurant within The Cannery, and the second is Here Kitty Kitty, a secretive speakeasy bar fashioned after a 1950s vice den.
These two multi-sensory experiences continue to showcase Zouk’s expanding portfolio within the F&B space in Singapore, and is a sneak preview of many of the exciting dining concepts set to come from the group.
“The Zouk Group is constantly pushing the boundaries on what counts as entertainment, and we feel now is the right time to introduce these new dining concepts that will continue to shine a spotlight on the evolution of the group,” says Andrew Li, Chief Executive Officer of Zouk Group.
Sushi Ichizuke, run by Head Chef Ryoichi Nakatani, uses his intricate curing techniques, precise knife skills and the seemingly simple artform of sushi-making that he has refined over the last 20 years. Notable dishes include the House-special Handroll, a handroll filled with a generous serving of rich, melt-in-your-mouth Otoro and sweet Japanese Radish, the Ichizuke Don, a bowl filled with fresh seafood ingredients such as Uni, Ikura and Hokkaido Hairy Crab and Edo-style Zuke Maguro, a marinated tuna dish which sashimi lovers will bound to enjoy.
Here Kitty Kitty, their speakeasy concept, and tucked away from the center of Clarke Quay, this cocktail driven space houses a distinctive bar, three concept rooms — including the Cathouse, Mamasan Lounge and the Shibari Room — as well as a private bar and lounge. Here Kitty Kitty will be able to seat up to 75 with the private lounges and rooms available for bookings. Serving up libations at Here Kitty Kitty is acclaimed Head Mixologist Alastair Tan. Handpicked by Cherry Heering to be featured as one of the bar personalities from around the world in the Difford’s Guide (2015), Tan comes with eight years of skills and experienced picked up from renowned bar veterans all over Singapore.