Overview
Restaurant Views: 4,286
Awards
- OAD
-
European Restaurants 2024, 331
- La Liste
-
La Liste, #306
- Restaurant Ranking
-
Restaurant Ranking 2024, #1993, PRO #16.82, USER #17.00
Chef
Marty Lau
Cuisine
Sushi
Foodle Reviews
あら輝 / Araki
世界を席巻した鮨職人、日本に凱旋。
世界を席巻した鮨職人が日本に帰ってきた。
あの『あら輝』のご主人、荒木水都弘氏が日本へ。まずは、レジェンドの経歴から追ってみましょう。2000年世田谷の上野毛にて開店し、2010年に銀座に移転。2014年にロンドンにて「The Araki」をオープンして、銀座に続いてミシュランの3つ星に獲得。2019年に香港の地でも高い評価を得て、2024年4月、ついに日本に帰ってきたのだ。屋号の通りの輝かしいキャリアだけでも、多くの寿司ファンが歓喜したことは疑いようがない。
東京を離れて10年以上も経つが、当時のチームがそのままあら輝を支える。例えば、あら輝の代名詞とも呼ばれるマグロの仲卸は、かつてと同じように石司が務める。赤身から始まり、中トロ、大トロと続く。二貫づけのスタイルも荒木流。二貫目が厚めにカットされているのだが、強い旨味への慣れを計算しているそうです。使い続けてきた鮪、酢飯とのマリアージュも抜群です。ちなみに、今回は福井の定置網の150kgの個体。
海外での経験も荒木氏の血肉になっており、特に香港で重要視される雲丹などの目利きには自信を持ったようだ。最高級品のはだての雲丹を使うが、同ブランドは香港でも高い評価を得ているそうです。
つまみのラインナップはこちら。
「鮑」外房より。2時間も圧縮鍋で炊いてという鮑。保持する水分がそのまま旨味と直結しております。
「鰹と平目」それぞれ気仙沼と大間より。
「アオリイカ」ゲソ
「ばちこ」フレッシュ感の残るセミドライのアウトプット。いいとこどり。
握りのラインナップはこちら。
「のどぐろ」
「アオリイカ」
「小肌」
「天然車海老」
「鯵」淡路島
「漬け」
「浅利」桑名より。
「穴子」
「干瓢巻き」
「玉子」烏骨鶏
世界を席巻した鮨職人、荒木水都弘氏。今後の動きも見逃せない!!
#あら輝
#araki
#鮨
#寿司
#東京グルメ
#東京ディナー
#赤坂グルメ
#東京
#赤坂
#gourmet
#gourmetblog
#tokyogourmet
#tokyotrip... More
あら輝 / Araki
世界を席巻した鮨職人、日本に凱旋。
世界を席巻した鮨職人が日本に帰ってきた。
あの『あら輝』のご主人、荒木水都弘氏が日本へ。まずは、レジェンドの経歴から追ってみましょう。2000年世田谷の上野毛にて開店し、2010年に銀座に移転。2014年にロンドンにて「The Araki」をオープンして、銀座に続いてミシュランの3つ星に獲得。2019年に香港の地でも高い評価を得て、2024年4月、ついに日本に帰ってきたのだ。屋号の通りの輝かしいキャリアだけでも、多くの寿司ファンが歓喜したことは疑いようがない。
東京を離れて10年以上も経つが、当時のチームがそのままあら輝を支える。例えば、あら輝の代名詞とも呼ばれるマグロの仲卸は、かつてと同じように石司が務める。赤身から始まり、中トロ、大トロと続く。二貫づけのスタイルも荒木流。二貫目が厚めにカットされているのだが、強い旨味への慣れを計算しているそうです。使い続けてきた鮪、酢飯とのマリアージュも抜群です。ちなみに、今回は福井の定置網の150kgの個体。
海外での経験も荒木氏の血肉になっており、特に香港で重要視される雲丹などの目利きには自信を持ったようだ。最高級品のはだての雲丹を使うが、同ブランドは香港でも高い評価を得ているそうです。
つまみのラインナップはこちら。
「鮑」外房より。2時間も圧縮鍋で炊いてという鮑。保持する水分がそのまま旨味と直結しております。
「鰹と平目」それぞれ気仙沼と大間より。
「アオリイカ」ゲソ
「ばちこ」フレッシュ感の残るセミドライのアウトプット。いいとこどり。
握りのラインナップはこちら。
「のどぐろ」
「アオリイカ」
「小肌」
「天然車海老」
「鯵」淡路島
「漬け」
「浅利」桑名より。
「穴子」
「干瓢巻き」
「玉子」烏骨鶏
世界を席巻した鮨職人、荒木水都弘氏。今後の動きも見逃せない!!
#あら輝
#araki
#鮨
#寿司
#東京グルメ
#東京ディナー
#赤坂グルメ
#東京
#赤坂
#gourmet
#gourmetblog
#tokyogourmet
#tokyotrip Less
Another visit earlier this year (‘22) to @the_araki_london . Why this restaurant hasn’t had at the absolute minimum one Michelin star reinstated I really have no idea. For me it’s one of the best sushi restaurants in London.
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining... More
Another visit earlier this year (‘22) to @the_araki_london . Why this restaurant hasn’t had at the absolute minimum one Michelin star reinstated I really have no idea. For me it’s one of the best sushi restaurants in London.
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
A thoroughly enjoyable evening at The Araki. I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining... More
A thoroughly enjoyable evening at The Araki. I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining... More
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining... More
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining... More
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining... More
A thoroughly enjoyable evening at @the_araki_london . I hadn’t visited while they held three stars with chef Mitsuhiro Araki behind his counter, but chef Marty Lau was the perfect host and created a very relaxed environment to enjoy his edomae sushi. Highly recommended
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
I now understand why this establishment charges £300 per person for the one tasting menu (which changes regularly). From the rareity of the ingredients, to the utterly heartfelt service, the century old hand made crockery the food was personally chosen by the head chef to serve on, this was a special food occasion without doubt. I thought all of the flesh that I ate was oustandingly tender through the sushi courses and many of the entrées had a luxurious, creamy and velvety feel to them. The... More
I now understand why this establishment charges £300 per person for the one tasting menu (which changes regularly). From the rareity of the ingredients, to the utterly heartfelt service, the century old hand made crockery the food was personally chosen by the head chef to serve on, this was a special food occasion without doubt. I thought all of the flesh that I ate was oustandingly tender through the sushi courses and many of the entrées had a luxurious, creamy and velvety feel to them. The cuts of fish served had a superb melt in the mouth quality and lovely fattiness to them. The ingredients were all as fresh as they come and I loved the polite ceremony that came with each course served. Meticulous explanations were afforded and the staff clearly had great reverence for the Head Chef and architect of the dishes. Particular highlights for me were the yuzu sauce that acoompanied the opening Yellow Tail course and the instantly gratifying tuna with onion mayonnaise mixed with truffle. The truffle was the most thinly sliced I have ever had and the addition of toasted sesame seeds made this a truly wonderful dish when all mixed in.
Elements that I wasn’t too keen on were the sauce that went with the abalone (although the supple and squidgy texture was obviously unique) and the eel which seemed to have quite a hard and chewy wrapping in places. The latter made me feel as if there was something possibly off the mark with one of the pieces however, they were otherwise ok.
Elements that I wasn’t too keen on were the sauce that went with the abalone (although the supple and squidgy texture was obviously unique) and the eel which seemed to have quite a hard and chewy wrapping in places. The latter made me feel as if there was something possibly off the mark with one of the pieces however, they were otherwise ok.
Separately, the ginger was surprisingly hot (almost uncomfortably so) and diners were encouraged to eat the dish in the traditional manner that Japanese people ate with their fingers before the invention of chop sticks. The gold caviar from rare sturgeon fish (caught in Caspian Sea and then reared in Germany) was pointed out to be £10,000 per kilgoram. This, along with many other finely sourced ingredients and the antique nature of the hand made crockery the dishes are served on (some going back 100 years), personally selected by Sushi Master Mitsohiro Araki and the staff overheads in terms of ratio to diner (virtually 1:1), all make me understand the total cost now.
That said, my summary of this meal is that the ingredients were obviously luxurious and a clear joy to have in the main with a couple of great moments which brought joy. I have no doubt it is mathematically worth the price tag but also predict that you will need to be seriously in love with Japanese food to feel this return. An oversight by the restaurant led to some interesting logistics on the day of my visit which also led to me not being able to try the minimalist-style dessert that is given (and actually looked more atune to petit fors from seeing briefly), but these issues were kindly dealt with by the management.
Some wonderful and rare things to experience here and served in a very bespoke and heartfelt manner.
https://major-foodie.com/the-araki-mayfair/
https://instagram.com/richardbagnold Less
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-
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-
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- Patty & Bun
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- Mãos
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Address
Unit 4, 12 New Burlington St, London W1S 3BF, UK
Hours
Tuesday: 18:00 - 20:00; 20:30 - 23:30
Wednesday: 18:00 - 20:00; 20:30 - 23:30
Thursday: 18:00 - 20:00; 20:30 - 23:30
Friday: 18:00 - 20:00; 20:30 - 23:30
Saturday: 18:00 - 20:00; 20:30 - 23:30
Sunday: Closed
Phone
+44 20 7287 2481