Ten seats · One sitting a night
Quiet room. Sharp knife.
Eighteen courses, chosen at the fish market at five this morning.
Chef Ren Kōjima
Fourteen years
behind a counter. Trained in Kanazawa. Rice seasoned with red vinegar, warm as skin, the way his teacher did it.
behind a counter. Trained in Kanazawa. Rice seasoned with red vinegar, warm as skin, the way his teacher did it.
Kōji, Soho
Your seat is waiting.
Tuesday to Saturday, 7pm. Bookings open thirty days ahead.
旬
We serve what the sea gave us today.
There is no printed menu. Ren walks the market each morning and builds the night around whatever is best. You sit, you eat, he talks you through it, piece by piece.
Two hours, ten guests, one counter of pale hinoki wood sanded by hand every Monday.
Tonight, roughly
Eighteen courses in four acts.
£145 per guest. Sake pairing £70. We work around allergies when you tell us at booking.
I · 1 to 3
Sakizuke
Small cold bites. Monkfish liver, firefly squid, a spoon of sea urchin.
II · 4 to 6
Sashimi & grill
Line caught bream, cut thick. Then something over binchotan charcoal.
III · 7 to 16
Nigiri
Ten pieces, lean to rich. Kinmedai, three cuts of tuna, kohada we cure for two days.
IV · 17 to 18
Soup & sweet
Red miso with clams. A slice of tamago that tastes like custard.
Reserve
Pick your night and your seat.
1 · Night
2 · Guests
3 · Seats (choose 2)
CHEF
FreeYoursTaken
Choose your seatsTwo guests