To celebrate the opening of Takashi Murakami’s first retrospective in Canada—a 55-piece exhibition titled The Octopus Eats Its Own Leg that will show the evolution of the renowned pop artist’s career over 30 years—Market by Jean-Georges at the Shangri-La Vancouver (1115 Alberni Street) will be serving up a colourful menu inspired by the Japanese visionary himself.
Available from February 5 to 28, the dinner ($120 per person) includes five courses, each of which is inspired by a recurring theme or design from Murakami’s boundary-crossing work. For example, “Zuzazazazaza” features a foie-gras dish with cherry meringue and hibiscus gel—its composition and palette reminiscent of the painting the course is named after—while “Octopus Eats Its Own Leg” will see charred octopus paired with roasted-beet risotto and nori tenkasu.
Other plates in the feast are sunchoke soup with madai bream, sorrel, and tonka beans; grilled wagyu flat iron steak with celeriac, tamari demi-glace, and Périgord black truffle; and, for dessert, floral panna cotta and wild rose crumble.
Beverage pairings are also available for $60 per person and include the Sunflower Sour, a gin-based cocktail that uses sunflower orgeat, saffron, and yuzu. Like the dessert course, it’s inspired by Murakami’s signature smiling sunflower motifs.
“Murakami’s work is ambitious and intricate, filled with boundless imagination, bold colours, and a dedication to exquisite craftsmanship, not unlike the culinary world,” Ken Nakano, executive chef at Market, said in a press statement. “We wanted to create a bridge between his stunning artwork and the plate, and hope guests enjoy our flavour interpretations of his artwork.”
The Murakami-inspired tasting menu will be offered daily from February 5 to 28. Those who wish to see The Octopus Eats Its Own Leg can choose to add on an advanced ticket to the VAG exhibition with a dinner package. Check out the full menu below.
Course 1: Lotus Flower
Sorrel, tonka beans
Beverage pairing: Osake Junmai sparkling sake
Course 2: Zuzazazazaza
Cherry meringue, hibiscus gel
Beverage pairing: Japanese highball
Course 3: Octopus Eats Its Own Leg
Beverage pairing: Octopus michelada
Course 4: Enso
Grilled wagyu flat-iron steak
Celeriac, tamari demi-glace
Perigord black truffle
Beverage pairing: Ventisquero Grey Glacier Single Block Cabernet Sauvignon
Course 5: Flower Ball
Floral panna cotta
Wild rose crumble
Beverage pairing: Sunflower Sour