Sometimes, when we go to a restaurant, we are so blown away that it’s not easy to even describe. How do you describe a masterpiece of art? It’s hard to put into words because it’s different for everyone who visits there. That’s what we experienced at FYN – a masterpiece. Every part of the experience was crafted for one purpose: to excite those who come through their doors.
FYN, located in the heart of Cape Town, is a refined yet boundary-pushing dining experience that blends Japanese precision with South African ingredients and flavours. Helmed by chef Peter Tempelhoff, FYN embraces a contemporary, almost minimalist aesthetic, featuring an open kitchen and sleek, modern décor that focuses on the artistry of the food. Japanese kaiseki-style dining, emphasising seasonal ingredients, balance, and a seamless selection of dishes, profoundly influences the menu. With its intimate yet energetic atmosphere, breathtaking views of the Mother City, and an ever-evolving menu, FYN offers a truly unique fine dining experience that bridges continents while celebrating the best of South Africa’s terroir.
On a Friday afternoon, my companion and I sat down by the window, looking out at the beautiful Table Mountain. A charismatic and charming young man, Ryan guided us through our ten courses. Clearly an expert in his field, there was nothing he wasn’t ready for. Hot towels were brought for us to cleanse our hands in preparation for the moments to come. The beautiful table setting—dark wood and comfortable leather chairs—made us settle in excitedly. Ryan brought us our menus and a welcoming glass of Anthonij Rupert’s L’Ormarins Cap Classique. Fruity and refreshing, it excited our palates as we browsed through the cocktail menu and examined the courses awaiting us.
My first choice for drinks was a pear and grain Old Fashioned cocktail infused with pear Woodford Réserve, banana & buckwheat oleo, and walnut bitters, served with popped sorghum. My companion opted for the Lychee Sparkle mocktail, a carbonated blend of lychee purée, pear, and verjuice. Just as our cocktails arrived, we were introduced to one of FYN’s most valuable assets: service and beverage director Jennifer Hugé. It is impossible to overstate her impact, yet difficult to describe, as she seems to have a hand in every part of the FYN experience, from sommelier to maître d’hôtel. Few people we have encountered have as much knowledge and passion as Jennifer does.
Then Ryan, our server, arrived with our first course, and we couldn’t wait. Listed on the menu simply as tuna with aged local cheese and Cape rough skin lemon, kombujime yellowtail with soutslaai and cucamelon, and Lambert’s Bay abalone with miso wakame, each dish showcased an exquisite understanding of seafood. The standout was the Lambert’s Bay abalone. Typically firm and chewy, ours was sliced beautifully thin, delivering a delicate yet intense flavour accentuated by the umami-packed miso and wakame, along with a texture that was to die for. A welcome surprise was the house-made pickled vegetables, including red cabbage, daikon, and our absolute favourite—Ume, a pickled Japanese sour plum bursting with savoury, sweet, and sour notes.
The second course was nothing short of phenomenal—the one dish that has remained on the menu from day one: burnt mushroom custard with a Hokkaido milk bun. Without spoiling the surprise of its presentation, the fresh-from-the-oven milk bun was steaming and slightly salty, paired with a mushroom purée that highlighted just how expert chefs can elevate simple ingredients. The humble mushroom was transformed into a dish that took our breath away, making us pause to say, “Wow.”
After a quick refill of pickles, Ryan surprised us again. A small charcoal-powered cooking pot was placed between us, its heat-melting African bird’s eye chilli-infused butter and charcoal-grilled lemon before our eyes, filling the air with a mouthwatering aroma. Before us, a beautiful platter of raw shellfish awaited: a plump langoustine tail and striking blue Obsiblue prawns from New Caledonia. We were given the opportunity to bathe them in the warm, lemony butter to our liking, resulting in a peri-peri prawn course that was nothing short of indulgent.
It felt like the right time for another cocktail. I chose the Cape Coastal Martini, made with truffle vodka and vermouth, garnished with kelp and pickled ume, while my companion, sticking to mocktails, opted for the Peach Yügure Highball, a mix of white peach, yuzu, pandan leaves, and green tea.
Our next course saw us split between the ‘experience’ menu and the theatrical pescatarian option. I chose the Karoo wagyu temaki with renosterbos nikiri, Ishikawa rice, and yakinori. Without revealing too much, Ryan had great fun masterfully searing the wagyu on a cedar wood dish in front of us. My companion, meanwhile, had nasu dengaku—a smoky aubergine preparation served with the same fragrant rice that was garnished with menma (fermented bamboo shoots) and all alongside a delicate wasabi oil-based dipping sauce.
The menus converged again with seared chokka, sesame sauce, and Madagascan caviar. The squid, sliced so thin it resembled noodles, rested atop a silky sesame sauce, crowned with plump caviar eggs.
For the next course, our proteins differed again, but the dish composition remained the same. I had Laingsburg lamb neck, while my companion enjoyed otoro—the most decadent, fatty cut of tuna. Both were served with Wineland’s artichokes, wild garlic and sorrel gremolata, and grated walnut, creating a beautifully balanced, richly flavoured dish.
For my final cocktail, I chose the Yuzu No Taiyo—a mix of mango syrup, tequila, pickled ginger, and kosho foam—smoky, sweet, and with a punchy ginger spice. My companion finished her mocktail journey with a Shiso Spritz, a blend of pineapple syrup, red shiso and pineapple shrub, and homemade grapefruit soda.
Nearing the end of our savoury courses, we enjoyed Atlantic Ridge kingklip with kapokbos tempura, braaied bone broth, coastal plants, and daikon. The flavours conjured nostalgia, transporting us back to childhood memories.
Before the final savoury course, I was given a choice of beautifully crafted knives, each with an African hardwood handle, to use for my next dish.
The Bok Box arrived, offering a selection of wild game: eland, springbok, and ostrich. I chose the springbok loin, prepared with a sansho crust, Ceres cherry chutney, miso onion caramel, Prenia leaf, and a buchu-infused sauce. Each bite was a revelation, the rich, gamey flavour balanced by umami and sweet elements. My companion’s dish was equally exceptional—Highlands trout with dashi leeks, local miso truffle sauce, and onion caramel, perfectly cooked and full of vibrant flavours.
As strawberry season was at its peak, our first dessert was a beautiful tribute to the fruit. Centred around an amasi and rose pelargonium sherbet, it was adorned with strawberry and green tea jelly, elderflowers, a mochi veil, and fresh strawberries. Just as we thought it was complete, Ryan had one more trick up his sleeve. He crushed strawberry meringue and freeze-dried strawberry right before our eyes, spooning it over everything for a final textural contrast.
When all was said and done, and we thought about which dish we liked the best and how far up our personal list of best restaurants FYN had surely secured itself to be, our final bit of food was brought to us. Bite-sized small treats, to take it easy on my waistband, were placed before us on a display platter. At FYN, it is known as Wagashi, which can be translated into English as “confections”. A beer and dark chocolate bonbon sat atop popped sorghum alongside a delicate rooibos sponge roll, a delightful Appletizer toffee, and a pistachio-stuffed choux bite. Delicious.
After every restaurant visit, my companion and I ask ourselves if we would recommend it. When it comes to FYN, I don’t know if we can recommend it enough. The service, the atmosphere, and, above all, the food make this one of the best dining experiences we’ve ever had. And personally, I can’t wait to go again.
FYN is open for lunch and dinner. In addition to its standard full menu, it also caters to pescatarian and plant-based diets.