nekkko
A mobile restaurant installation with sustainable sushi

nekkko

This dining experience is both educational and delicious. It not only talks about improving the world but actually does so. As sushi – especially outside of Japan – tend to be highly damaging to the environemnt (and sometimes even health of the diners), the famous Japanese fare had to be re-invented. POST THEATER teamed up with chef Uli Krauss who is an expert in experimental cuisine and curator for art that relates to culinary experiences. 

nekkko is a mobile restaurant for sushi made from regionally and seasonally sourced ingredients. 12 new recipes – from carrot saffron maki to deer nigiri with cranberries – all combine the best of a far-Eastern idea and ingredients from as close as possible, mainly Brandenburg. Food, sophisticated design and improving the world can actually fit together. nekkko not only pleases the taste buds, it inspires all senses and the mind. All takes places in a fun environment: a Kaiten-style setting (“kaiten” is Japanese for conveyer belt sushi): Up to 32 persons sit around a table installation. The sushi swim on rafts in no particular order, and always mixed. Diners have to choose what they would like to “hunt” off the water way or engage in conversation with the thematically and culinarily skilled staff. Dining time and number of guests can be adjusted to context or occasion.

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Premiere and Touring

Premiere:
Haus der Kulturen der Welt
September 2012

Touring:
Berlin:
Markthalle IX
Radialsystem V within Asia Pacific Weeks,
Zagreus Projekt 

Hamburg:
Körber Foundation

Can the guests learn how to make sustainable sushi?

Yes, as nekkko is also a mobile cooking school. One can book a workshop for 10 to 20 persons (adults or alternatively children from 8 years old). The workshop can be designed to be 1, 2 or 3 hours long. At the end of the workshop the sushi made in the workshop can be shared with family members or friends.

Credits

Artistic directors: Hiroko Tanahashi, Max Schumacher
Architecture of the installation: Christian Fuchs / ONarchitektur
Culinary advisor: Ulrich Krauss
Production manager: Mario Stumpfe

Funded by the Bundeskulturstiftung’s “ÜberLEBENskunst Festival”. Supported by Zagreus Projekt Berlin.