If you're tired of Japanese 'food' that turns out to be a series of miniscule novelty combinations of expensive ingredients from around the world, then this utterly traditional restaurant, with its Kimono-ed staff and fabulous sake, may be the place for you. Teapot chicken soup was a subtle, steaming mix of earthy umami flavours, and we were blown away by the quality of our unfashionably straightforward sushi - a real reminder of how simple food can be made extraordinary with the right ingredients and right chefs. A main course of eel grilled over charcoal was neither tough and astringent, nor slimy, just a melting mass that had absorbed all the flavours of its cooking, and still tasted gloriously fishy. Beef was impressively juicy, with a sticky, light teriyaki sauce.
Though not particularly cheap, this is excellent value, and a reminder of the qualities that first made Japanese cooking so fashionable. Traditional food made from great ingredients and cooked with care and intelligence. No wonder it's such a favourite with staff and diplomats from the nearby Japanese Embassy.
The booking policy at Nobu Berkeley is Kafkaesque, the menu thicker than a telephone directory and more confusing than reading backwards, but this just adds ... More
This long-standing favourite in a prime position on the charming Mayfair enclave that is Shepherd’s Market, is a first class place that offers a truly ... More
This Indian restaurant is a real treat for anyone with an interest in the variety and surprises that Indian cooking can hold. Head chef, Alfred ... More
This Georgian property, which dates back to 1730, has been refurbished to create a timeless fusion between traditional style and modern flair. This is the ... More
Something of an unconventional choice for the Royal Academy of Arts, this major exhibition takes you on a 'journey' through the works of Anish Kapoor ...More
Wild Thing is a wonderful exhibition of sculptures, drawings and pastels at the Royal Academy of Arts from three well known early 20th century sculptors; ...More
Spencer family's 18th London residence.
The ancestral home of Diana, Princess of Wales, the Spencer family hasn’t lived in this, their London residence, since 1926. ... More
Heywood Hill, run by John de Falbe, sells old, new and antiquarian books, specialising in literature, history, architecture, biography, travel and a well-stocked children's department. ...More
Established in 1853, Maggs Bros. Ltd., is one of the world's oldest and largest dealers in antiquarian, first edition, autograph and rare books. Books are ... More
Shepherd’s Market has been a discreet hub of the illicit trade, even before Jeffrey Archer and Monica Coghlan were caught creeping about its passageways. Of ... More
Famous for its famous owner, the Punch Bowl became a celebrity hang-out when Guy Ritchie split up with Madonna. The director of 'Lock, Stock' could ...More
Between the Victorian elegance of Berkley Square and the Imperial magnificence of Piccadilly, you might be surprised to find a club that oozes with Eastern ... More
A favourite with young royals - Princes Harry and William, Princesses Beatrice and Eugenie have been spotted here... all at the same time. And where ... More
Get the FREE monthly guide to London entertainment, arts, concerts, sport, book signings, and essential event information delivered directly to your inbox.
LondonTown.com has special discounts every week. The amount of discount will vary depending on the dates you are coming and how far in advance you book. All discounts are subject to availability.
Show favourites only
Report a bug, make a suggestion or just tell us your thoughts.
If you're tired of Japanese 'food' that turns out to be a series of miniscule novelty combinations of expensive ingredients from around the world, then this utterly traditional restaurant, with its Kimono-ed staff and fabulous sake, may be the place for you. Teapot chicken soup was a subtle, steaming mix of earthy umami flavours, and we were blown away by the quality of our unfashionably straightforward sushi - a real reminder of how simple food can be made extraordinary with the right ingredients and right chefs. A main course of eel grilled over charcoal was neither tough and astringent, nor slimy, just a melting mass that had absorbed all the flavours of its cooking, and still tasted gloriously fishy. Beef was impressively juicy, with a sticky, light teriyaki sauce.
