Maru London

Maru at home @maru__london @taiji_maru 🍣🇯🇵
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Lovely dinner last night! Chef Taiji Maru and his sous prepped a 16-course omakase at a friends place using best of the season’s seafood and vegetables. Lots of delicious nigiri and small plates that were served grilled, fried, raw and poached. The tan tan men noodles to start were incredible. Perfectly chewy in texture and served in a super creamy sesame sauce with spicy minced pork. Could have had two bowls of these - the firm favourite of the table. Following that was the unagi tempura. Sweet, savoury and stupidly crispy. Also loved the 5-day ice bath aged squid and cuttle fish nigiri with oscietra caviar. The squid was buttery soft and creamy and the caviar melted away with the bite. Nicely seasoned Shari that was firm to the touch but dissolved in seconds. The Akami and otoro were ice bath aged for 10 days, lovely stuff. Lots of tasty plates throughout the night but the grilled Sando on shokupan with mustard, miso tonkatsu sauce and black truffle was the best way to end. For dessert, a perfectly light and crisp rhubarb monaka. Intricately made with delicate flavours that bounced off once another. Sharp, sweet and moreish. Always love Taiji’s food! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfoodie #londonfoodguide #londoneats #londonlife #sushi #sashimi #caviar #omakase #kaiseki #sushitime #sushilover #japanesefood #japanese #eeeeeats Less

Maru at home @maru__london @taiji_maru 🍣🇯🇵
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Lovely dinner last night! Chef Taiji Maru and his sous prepped a 16-course omakase at a friends place using best of the season’s seafood and vegetables. Lots of delicious nigiri and small plates that were served grilled, fried, raw and poached. The tan tan men noodles to start were incredible. Perfectly chewy in texture and served in a super creamy sesame sauce with spicy minced pork. Could have had two bowls of these - the firm favourite of the table. Following that was the unagi tempura. Sweet, savoury and stupidly crispy. Also loved the 5-day ice bath aged squid and cuttle fish nigiri with oscietra caviar. The squid was buttery soft and creamy and the caviar melted away with the bite. Nicely seasoned Shari that was firm to the touch but dissolved in seconds. The Akami and otoro were ice bath aged for 10 days, lovely stuff. Lots of tasty plates throughout the night but the grilled Sando on shokupan with mustard, miso tonkatsu sauce and black truffle was the best way to end. For dessert, a perfectly light and crisp rhubarb monaka. Intricately made with delicate flavours that bounced off once another. Sharp, sweet and moreish. Always love Taiji’s food! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfoodie #londonfoodguide #londoneats #londonlife #sushi #sashimi #caviar #omakase #kaiseki #sushitime #sushilover #japanesefood #japanese #eeeeeats Less