Seven seats. One chef. Edomae tradition.
A small sushi counter in the Northern Quarter, sourcing daily from Billingsgate and serving omakase in two quiet seatings.
Quiet numbers, quietly held.
The way we work.
Three principles we hold to, every service, without exception.
Daily, by hand
Each morning the chef walks Billingsgate, choosing the day's tuna, bream and shellfish in person. Whatever doesn't make the cut is left on the dock.
Aged with patience
Rice is washed, rested, and seasoned with red vinegar pressed in Aichi. Each piece is shaped to body temperature and served within seconds.
Counter, not table
Seven seats around a hinoki counter. No music. No menu. The chef sets the pace; the courses arrive when the fish is ready.
Eighteen years at one counter.
Chef Takeshi Mori trained for a decade at Sushi Hashiri in Ginza before moving to London in 2014 and opening here in 2019. He still calls Tsukiji every Sunday.
Everything you'll eat tonight was caught within the last twenty-four hours, and shaped by one pair of hands.
Notes from the counter.
“Tasted like the chef cooked only for us. Twelve courses, no missteps, served with quiet precision. Worth the train from London.”
“One of the best omakase experiences outside Tokyo. The akami nigiri, in particular, is unforgettable.”
“I came back the following week. There is nothing like it in the city.”
A glimpse of the counter.
Photographs from recent services. The menu changes every night — these are pieces you may see, never the same plate twice.
Before you book.
Seven seats. Two seatings.
Reservations open six weeks in advance and tend to go within hours of release. We keep two seats each evening for walk-ins, first-come.