London based creative hub Carousel will be bringing their open kitchen ethos to St Ives this July, as part of a collaboration with Tate St Ives. The one-off weekend of cooking, creativity and art will see Swedish-Japanese chef Carl Ishizaki of Stockholm’s Michelin-starred Sushi Sho, together with Tate St Ives Head Chef Fraser Bruce and the Carousel team using the finest local seafood and produce to create a unique Cornish-inspired sushi experience.
Some of the dishes includes in the Sushi Sho’s St Ives menu are: Soy Cured Egg Yolk, Okra, Toasted Rice, Octopus and Scallop; Cured and Seared Mackerel, Broad Bean Purée, Shiokoji and Plum Vinegar; and Koshihikari Rice Bowl, Today’s Market Fish, Salmon Roe and Kinshi Tamago.
“In 2017, Tate Modern and Carousel joined forces to deliver 3 gastronomic weekends in the Level 9 restaurant, from a roster of talented international chefs. A year on, there is no better location than Tate St Ives to continue this collaboration of food and art,” said Hamish Anderson, Tate Catering CEO.
The weekend event will take place on Thursday, the 26th, Friday, the 27th and Saturday, the 28th of July between 7pm and 10.30pm at Café at Tate St Ives, Café Terrace and Clore Sky Studio. The price is £49.50pp for the 5-course Sushi Sho dinner, with optional sake and wine pairings available to order on the night. For an extra £15pp, guests can access the rooftop bar and Japanese BBQ, which also includes a welcome cocktail.
Half-Swedish, half-Japanese, Carl has earned a cult following in Stockholm for his daily- changing omakase (meaning ‘I will leave it to you’) tasting menus of beautifully crafted Japanese cooking, prepared with the freshest local ingredients and an itamae’s touch. Carl’s twelve-seater, hole-in-the-wall restaurant was awarded its first Michelin earlier in 2016 and continues to delight critics and diners alike with its laid back style and its winning mix of tsumami (‘drinking snacks’) and nigiri.
