Daily Mail
Tom Parker Bowles was impressed by the lavish fit-out – “cash has certainly been splashed” – the muted acoustics and the high-grade Japanese cuisine at this new Soho hangout.
The sashimi and nigiri sushi – “pearlescent scallop, sweet as a first kiss, and three different cuts of tuna” – were “up there with the very best in town, no doubt about that”. Sardine tempura, “the light, burnished batter worn like a diaphanous silk slip”, beef tongue skewer, and whole bream in an intense langoustine sauce were all excellent, too. The only disappointment was a strange, rather slimy chicken and blood sausage tsukune.
Each dish was delivered to the table by head chef Nick Tannett, who was charming but his “interminable” spiel about each dish and its ingredients meant that any conversation was endlessly interrupted. “It’s a bore,” Tom admonished. “When the cooking’s this good, just bring us the bloody food.”
Tom Parker Bowles - 2025-11-16
