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Chef Riku Toda delivers a simple yet elegant omakase dining in a beautifully minimal setting. Using fresh seasonal ingredients straight from the Tsukiji fish market, offerings are prepared daily according to customer bookings.
Rating : 18/20
Chef Toda was trained by a Japanese sushi legend and his own expertise in Edostyle sushi takes diners on an omakase journey of refined flavours and textures. His shime saba fish teases the palate, its high fat content helping to tone down the strength of the wasabi, while the tsubugai clam is crisp and its full flavour brought forth by 25 days of ageing. Tender yet chewy, the tako octopus is enhanced with mustard and tako dashi. Aged with kombu seaweed, the baby snapper kasugo dai is light and delicate, while the aburi nodoguro fish is juicy and tender thanks to a high fat content. Tiger prawns freshly delivered from Oita in Kyushu are full of texture and naturally sweet. Kani gohan of grilled kekani hairy crab with rice provides a richly satisfying finish. Completing the journey, warabimochi is freshly made at the end of each meal. Silky and chewy, it is served with kinako, kuromitsu syrup and a dash of sakura salt.
Rating : 38/40
A trim list of carefully selected umeshu and sake (also available as a tasting set of three). Japanese beer and whisky are also stocked. There is a solitary wine on the list.
Rating : 15/20
Rating : 18/20