This Japanese restaurant in the basement of the Kingly Club is a lesson in how to do modern Japanese-fusion cuisine for Western tastes. Kyashii is ostentatious dining for those who can afford it, a place to impress. There are three dining areas, the Blue Room, White Room and the food-as-theatre chef's table which seats eight. Superbly executed fish dishes are served surrounded by real live fish (decorative not participating) swimming about in bubbling aqua blue tanks that make for walls. Blue neon lighting, white leather banquette seats and dimly up-lit black corridors complete the minimalist palette. Executive chef Andrew Lassetter (formerly of E & O, Eight over Eight and Cocoon) oversees a menu which includes perfectly flaky Chilean Seabass topped with smoked bonito flakes, punctuated with an amuse bouche of wafer thin yellow-tail sashimi and tender sashimi. Opt for the three courses and take up their recommendation of a sake to go with your sushi – it’s not the usual wince-inducing rice wine but a delicately floral and sweet flavour. Highly recommended – the club upstairs means you don't have to leave in search of a late night cocktail either.
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This Japanese restaurant in the basement of the Kingly Club is a lesson in how to do modern Japanese-fusion cuisine for Western tastes. Kyashii is ostentatious dining for those who can afford it, a place to impress. There are three dining areas, the Blue Room, White Room and the food-as-theatre chef's table which seats eight. Superbly executed fish dishes are served surrounded by real live fish (decorative not participating) swimming about in bubbling aqua blue tanks that make for walls. Blue neon lighting, white leather banquette seats and dimly up-lit black corridors complete the minimalist palette. Executive chef Andrew Lassetter (formerly of E & O, Eight over Eight and Cocoon) oversees a menu which includes perfectly flaky Chilean Seabass topped with smoked bonito flakes, punctuated with an amuse bouche of wafer thin yellow-tail sashimi and tender sashimi. Opt for the three courses and take up their recommendation of a sake to go with your sushi – it’s not the usual wince-inducing rice wine but a delicately floral and sweet flavour. Highly recommended – the club upstairs means you don't have to leave in search of a late night cocktail either.
![English [Out There!]](/lycos/assets/MN089802_85x142.jpg "English [Out There!]")
