Running the menu of Japanese dishes using British ingredients are group executive chef Taiji Maruyama, late of Beaverbrook and Nobu and head chef Jonathan Dowling, also of Beaverbrook Hotel. Dine from a small plate led menu, focusing on hot and grilled dishes as well as sushi, showcasing British produce through an entirely Japanese execution.
The Marylebone location is set across two floors - designed by B3 Designers (Roka, Hakkasan, Gymkhana), blending contemporary Japanese and European design with simple yet bold materials including oak, timbers and tan leathers that nod to of-the-moment ‘Japandi’ design.
Kagoshima A5 Wagyu sukiyaki with onsen eggs; popcorn shrimp with daikon salad; Yakitori Omakase, comprising of a whole Botterills chicken broken down into its different components and then grilled over hot coals; the Spanish tapas inspired Kani Croquettes of fresh Cornish crab and fried chicken wings stuffed with truffle and King Edwards potatoes. Miso black cod and popcorn tempura.