Drawing on experience in some of the city’s most renowned Japanese restaurants, including Nobu, Tsukiji and most recently Hot Stone, Executive Chef Padam Raj Rai tasting menus chart the history and modern-day evolution of Japanese cuisine. Served omakase-style in a multi-course menu - dishes feature the highest-grade Japanese ingredients alongside some unique ingredients and flavours from the UK. The menu is priced from £110 per person with optional supplement courses spotlighting the signature Kobe (£65) and Nigiri (£28) also available.
The modern style of cooking is reflective in the contemporary interiors with the restaurant décor drawing inspiration from the philosophy of minimalism and Japanese design - boasting traditional wooden panelling, accent tiling and artwork by 18th century Japanese ukiyo-e painter Hokusai Katsushika.
Scottish salmon tartare with yuzu miso, pear & cave aged Dorset cheddar; hand dived Orkney scallop sashimi with fresh plum, spicy Japanese plum, English truffle ponzu sauce; 48-hours marinated grilled Chilean seabass with tsukemono and Eel don with truffle, caviar and Koshihikari rice.