The exterior of the new Excapade outlet in Serusop. Image: Ridhwan Kamarulzaman

Excapade Restaurant has relocated its Serusop branch to a two-storey outlet; a larger space that can accommodate more than 120 patrons.

Carrying a wood-lined interior and a subdued colour palette to instill a relaxing vibe, the Japanese cuisine restaurant’s new interior is four times bigger than its former location.

It has four connecting private rooms on the mezzanine level, perfect for customers who want to have private sessions with their friends, family and loved ones.

The exterior of the new Excapade outlet in Serusop. Image: Ridhwan Kamarulzaman
The interior of the newly opened Excapade in Serusop. Image: Ridhwan Kamarulzaman

The latest branch opened its doors on January 29 and it is located at No 4 & 5, Simpang 86, Complex PHB in Kampong Delima Satu.

The previous Serusop restaurant first opened 12 years ago on September 23 and could only accommodate up to 30 customers.

Furthermore, the store revamp includes a refreshed Excapade logo that signifies its 17 years of operations in the sultanate.

To further celebrate this milestone, the restaurant held a Bluefin Tuna cutting event last Friday, featuring a guest chef from Japan, Chef Yanagida Tetsuya.

The private room is located on the second floor of the new Serusop branch. Image: Ridhwan Kamarulzaman
The interior of the newly opened Excapade in Serusop. Image: Ridhwan Kamarulzaman

During the event, he showcased Japanese butchery techniques on the freshly air-flown 50kg fish as an ongoing initiative to create awareness for members of the public.

Customers also had the opportunity to enjoy a special tuna menu curated by Chef Yanagida featuring sashimi, nigiri, appetizers and more, until February 9.

To date, Excapade Restaurant has a total of 13 branches with 11 outlets in Brunei and two in Miri, Malaysia.

For updates and any inquiries, reach them at their Instagram @excapade.

The guest chef from Japan, Chef Yanagida Tetsuya (2nd R) in a group photo with Excapade Restaurant chefs prior to cutting the Bluefin Tuna. Image: Rafidah Hamit
The guest chef from Japan, Chef Yanagida Tetsuya seen cutting the Bluefin Tuna. Image: Rafidah Hamit

The Bruneian | BANDAR SERI BEGAWAN

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