Tate Modern Food and drink

Cooking in Motion at Tate

Photograph of a plate of food

Gastronomic duo Chef Sebastian Mazzola and sake sommelière Sussie Villarico bring their craft to Tate Modern

Chef Sebastian Mazzola and sake sommelière Sussie Villarico previously worked alongside Albert Adriá on his groundbreaking Barcelona restaurants 41° Degrees, Pakta and Tickets; Sebastian as creative director, Sussie as front of house.

In 2013 they founded Cooking In Motion, a project which combines their passion for Peruvian-Japanese cooking (‘Nikkei’), a love of sharing and a desire to explore the word. Cooking In Motion has taken them to 16 countries so far, including Mexico, Peru, Argentina, USA, France, Denmark, Japan and the UK, where they achieved great success at London restaurant, Carousel. Last autumn they opened La Nava de Sake (The Sake Warehouse), in Barcelona’s Poblenou neighbourhood. A test kitchen and sake showroom, they use the secret location to host a reservations-only chef’s table for up to 12 guests a night. It was named by Forbes as ‘one of the 10 coolest place to eat in 2017’.

Sample Menu

Baby corn tempura with chili and cilantro
Avocado with seaweed, yuzukosho and kizame
Smoked duck with umeboshi

‘Pulpo al Olivo’ - octopus cooked with purple corn served with olives, potatoes, onions and shiso
Scallop a la Chalaca

‘Lomo Saltado’ Nikkei-style

Matcha sponge cake with yoghurt, yuzu marmalade and strawberries

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Tate Modern


London SE1 9TG
Plan your visit


21 July 2017 at 19.00–21.30

22 July 2017 at 12.00–14.30

22 July 2017 at 19.00–21.30

23 July 2017 at 12.00–14.30