Chef Leonard Taeyang oversees some of the city’s most popular and distinctive dining concepts. You may have heard of (or tried) Los Mochis, for example, as well as the omakase experiences at JUNO and LUNA or the new MA/NA in Mayfair.
The key to his cuisine lies in combining characteristic Japanese precision with Mexican influences. Los Mochis is renowned for its vibrant atmosphere, intense flavours, and a drinks menu that has clearly been curated with care. The omakase venues, on the other hand, offer more intimate and immersive experiences that focus on seasonality and technique. Each of the restaurants offers a truly unique take on contemporary cuisine. They strike the perfect balance between lively social spaces and more refined dining experiences.
The omakase restaurants are so interesting and unique. JUNO Omakase stays so true to the Mexican and Japanese theme while delivering a world-class omakase experience which has a lot of repeat visitors too. An intimate six-seat, private counter-style experience, Juno is the smallest Omakase in London, with the whole menu gluten, celery and nut free, mirroring the same ethos seen at Los Mochis.
Leonard’s role is to ensure equal measures of creativity and excellence in every dish and cocktail, paying attention to even the smallest detail. We sat down with Leo to talk about his career so far.
How did it all begin?
Markus Thesleff and I took a trip together to Mexico and another to Japan, where we were able to immerse ourselves deeply in both cultures until we understood and grasped all the nuances. We decided to create a concept to fuse the two in a new and relevant way in London.
How do you manage to run it all?
I’ve always believed that the key to managing everything is: focus, discipline and structure. My role is to manage several restaurants, each with a different approach, so it’s essential to have clear communication with each team to ensure these teams are strong and that standards are clearly defined. With this in place, creativity flows in each of the restaurants.
What is Markus Thesleff like as a leader?
He is an incredibly visionary and passionate person. His leadership style involves empowering people and placing his trust in his entire team, which has enabled him to build a very strong, positive culture. He is involved in day-to-day decisions but is also completely focused on team development and long-term success.
How important is sustainability in your kitchen?
It is fundamental. For example, at JUNO Omakase and LUNA Omakase, sustainability is key to the experience: from the use of seasonal produce to the way we present the dishes. It is also about respect for our guests, for the produce itself, as well as respect for future generations.
In intimate settings like JUNO and LUNA, to what extent is the experience adapted in real time?
Omakase is a performance from start to finish: adaptable, personal and interactive. We try to read the atmosphere, adjust the pace and tailor the experience so that every guest feels they are part of something unique and that we have them at the centre.
What can diners expect from your new restaurant MA/NA?
A modern Japanese menu, with the precision and technique that characterises us, yet at the same time a wave of creativity and energy. Markus often says it is ‘modern Mayfair meets Tokyo by night’.
What sets your concept apart in London, given that we know it’s one of the cities with the most diverse culinary scene?
We don’t just focus on the food; we aim to create memories that each of our guests will cherish. The whole experience, from the moment they step into one of our restaurants until they leave, is designed to be remembered as something truly unique.
What are your three favourite restaurants in the UK?
Nobu London Old Park Lane, Lita and Cavita.
What’s next for you and the group?
We’re very excited and looking forward to the next stage: taking Los Mochis internationally. We plan to open in Los Angeles, in Beverly Hills, soon. This will be a huge step for our brand.
To discover more, visit: thesleffgroup.com
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All imagery courtesy of Thesleff Group.