It’s not everyday that you come into contact with a sushi master, well not without stepping foot in Japan anyway. But Olio Kensington Street will shortly welcome one such food expert as a part of the first of its Four Hands dinner in 2018.

The Four Hands is a dining concept that comes courtesy of Kensington St Chairman Dr. Stanley Quek, where a series of special international guest chefs will collaborate with local foodie talent in a dinner made open to the public.

Dr Quek found inspiration for the foodie partnership from his travels around the globe. “As an avid traveller, I’ve had the pleasure of eating from the hands of some of the world’s best and most awarded chefs, and now it’s time for me to bring these experiences home to Kensington Street. We’ve curated a short-term residency program and handpicked the most innovative, inspiring and awarded chefs to join our team at Kensington Street. With the pairing of such creative and talented minds, we expect to create a culinary nirvana for our guests to experience.”

To start things off, Singapore’s Chef Kenjiro ‘Hatch’ Hashida of Hashida Sushi will be heading to Sydney. Hashida has already garnered a reputation for his innovative take on the traditional Japanese favourite. For his Four Hands event, Hashida will be partnering with Chef Lino Sauro of Olio for two separate private feasts to be held on February 27 and 29. The duo’s dinner will showcase seasonal produce, including a bounty of seafood produced especially for the evenings. Tickets are available now for $120 per person online.

Following Hashida’s debut, the Four Hands dinners will welcome Chef Kim Sun of Meta, Singapore, Chef Carlos Montobbio of Esquina, Singapore, and Chef Ivan Brehm of Nouri, Singapore, in coming months. Chef Francisco Javier Araya of NAPA, Shanghai, and Chefs Eelke Plasmeijer and Ray Adriansyah of Locavore, Indonesia, are also expected to make an appearance at the event later in the year.