Omakase at @sushikanesakalondon 🍣
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20 courses, 8 seats and 1 Michelin Star. Great to be back in here again. The menu is constantly evolving as it adapts to the seasons and so no seating is ever quite the same. Lots of new plates on the menu and a number of fresh favourites. Head chef Hirotaka Wada is fun to watch - a warm and friendly chef that makes for the best experience. Absolutely loved the lobster cream croquette, served with an egg and onion salad. This thing was super savoury and creamy. Lusciously soft in the centre whilst golden and crispy on the outside. The egg salad reminiscent of a 7-eleven tamago sando. Amazing. The yariika nigiri with beluga caviar was beautiful - I loved the texture. Slightly chewy but creamy at the same time. So satisfying to eat. The hotate isobeyaki took me by surprise. Huge binchotan grilled scallops, wrapped in nori and eaten like a taco. Buttery soft and sweet. Big portion - was expecting this to be cut in half but glad it wasn’t! There were also two hand rolls I couldn’t get enough of. The unagi kabayaki and the negi toro maki at the end. The unagi was piping hot - glazed with a sweet sticky soy and so tender. Could have had four of these things. Cut into strips and piled into the seaweed with warm sushi rice before being wrapped. Addictive! To finish, lots of incredible Japanese fruit as well as some strawberry daifuku that Wada-San made at the counter #notoriousfoodie 🤣
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#london #londonfood #londonfoodie #omakase #japanese #japanesefood #sushi #finedining #mayfair #sushitime #sushilover #seafood Less