Small plates for sharing, larger mains to settle in with, sushi from the counter, and a bottomless brunch on weekends. Everything cooked over fire. Subject to seasonal change.
Wild bluefin tuna sourced from Spain and Portugal. A5 Miyazaki Wagyu. Cherry and apple wood. Binchotan charcoal. Selected each morning, served each evening.
* Kokin Style nigiri is prepared with wood-fire smoked sushi rice
TEMAE add-ons — Scallops £6 · Unagi £6.50 · Sea Urchin £8 · Wagyu £15
Saturday & Sunday, 12–4pm · 90 minutes
£65 per person