Michelin-starred, Taku and Somerset's acclaimed farm-to-table restaurant, Osip, are collaborating for a special supper club - blending the traditions of Japanese omakase with the contemporary flavours and ingredients grown by the Osip team.

The coming together of Taku (pictured) and Osip sees a 22-course set menu (£320) offering star dishes from both restaurants alongside collaborative dishes, paying homage to the precision of both Japanese and British cuisine. The seasonal dishes are set to include: chilled tomato tea with fig leaf oil; tempura courgette flower with spider crab emulsion and calendula and lobster knuckle with cauliflower and sudachi jelly. 

Nestled on Albemarle Street in Mayfair, the 16-seated Taku has carved an indelible mark on London’s restaurant scene as a paragon of extraordinary omakase dining, having earned its first Michelin star within four months of opening. Whereas Osip, a restaurant by Chef Merlin Labron-Johnson, is anchored in a resolute farm-to-table philosophy, a celebration of the bounty of the Somerset countryside that surrounds the restaurant.

Signature Dishes

Chilled tomato tea with fig leaf oil; cream of courgette with gooseberry, fennel pollen and spider crab; tempura courgette flower with spider crab emulsion and calendula; squid stuffed with a truffle and lardo sausage, squid ink sauce and shaved truffles and lobster knuckle with cauliflower and sudachi jelly.