Having won critical acclaim at Hot Stone in Islington’s Chapel Market, Executive Chef Padam Raj Rai brings over 20 years of experience in some of the city’s most renowned Japanese restaurants to RAI. His impeccable tasting menus chart the history and modern-day evolution of Japanese cuisine whilst showcasing meticulously sourced ingredients, including Hyo?go Prefecture Kobe.
Open Wednesday - Saturday, RAI’s elegant and seasonal plates are also available to order à la carte, and offer an aesthetically pleasing and contemporary take on modern Japanese cuisine. The menus change regularly according to what is in season but usually begin with a light and intricate snack such as crispy rice and tuna; alongside homemade tofu, marinated in ten years-aged soy and topped with ponzu caviar. Delicate and carefully balanced plates follow, with dishes featuring the highest-grade Kagoshima A5 wagyu with kizami wasabi from Japan, alongside the finest nori from Japan’s Ariake Sea – Sanpuku.
Formerly known as Hot Stone, and under the same ownership, this Fitzrovia site - under executive chef Padam Raj Rai - has launched this modern fusion concept using Japanese techniques, omakase-style in a tasting menu format, using "quintessential British" ingredients.
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