Tucked away on the lower-ground floor of the Japanese-Nordic food and retail emporium - in a Grade II listed property - replete with a theatrical sushi chef’s table and counter - fed by British line caught fish served with British grown wasabi, a private dining room and late-night bar inspired by Tokyo’s secret speakeasies.
The menu has been overseen by Head Chef Collin Hudson (Dinings, Roka) and Pantechnicon’s Executive Chef Chris Golding (Nobu, Zuma, Dinings) and showcases the diverse regional cooking of Japan to create contemporary dishes inspired by the local delicacies in Hokkaido, Osaka and Fukuoka.
Open Wednesday to Sunday.
Regional Japanese cooking, with Nordic touches
Trout with wasabi and vendace roe alongside shiitake, enoki, black garlic and mizuna; pork belly and barley miso with mustard leaf and chicken, chili shio koji and baby peach served table-side, alongside dumplings, tempura and tobanyaki and seabass usuzukuri with lava salt and sea buckthorn.