Cut at 45 Park Lane London

Steakhouse classics @45parklane @elliottgrover @dorchestercollection 🥩🔥
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It’s always refreshing going to a proper steakhouse like CUT. There’s something about getting your own steak that just hits differently. No sharing, no pre-slicing, just steak served the classic way where you can dig in as you please. Grilled, charred and served with a selection of elevated CUT sides. This is a refined steak house. Each steak is sprinkled with their own signature dry-blend of seasonings before being grilled to order. There’s always a lovely crust and it’s always cooked to perfection. For the sides, lots of classics: creamed spinach, cavatappi mac & cheese, french beans, potato puree etc etc. Everything you could want from a steakhouse sides’ list. Whilst the steak selection here is vast (beef from England, Japan, Australia, USA and more), some of their starters and desserts are just as solid. The seared Orkney scallops with garlic and chilli butter are a must. Perfectly charred and doused in the most comforting spiced butter. They cut like butter. Nutty and delicious. The tuna tartare cones are also worth throwing in but it’s the Wagyu sliders that you can’t forget. So delicious and well made. Baby Wagyu beef patties, topped with aged cheddar, tomato confit, chopped red onion, pickles and garlic aioli. If you’re not full by the end of this sitting, hit that chocolate soufflé - it’s well worth the wait #notoriousfoodie 🙅🏽‍♂️
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#steakhouse #steak #wagyu #beef #wagyubeef #carnivore #london #londonfood #londonfoodie #londonlife #finedining #bbq Less

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