The intimate and traditional 13-seater omakase counter restaurant, Sushi Kanesaka, launched on 1 July 2023 at the fabulous 45 Park Lane. In the heart of Mayfair, Sushi Kanesaka marks the opening of the first restaurant outside of Asia Pacific by heralded omakase chef Shinji Kanesaka, known for the retention of two Michelin stars since 2018 at his eponymous Tokyo restaurant. London is lucky enough to now be the ultimate destination for an extraordinary sushi experience, showcasing time-honoured techniques.
We caught up with Shinji to talk about this fantastic new project.
How did it all start?
Before we launched Sushi Kanesaka, the space in the hotel was a small gym and a Media Room used for meetings and private dining. When we opened the beautiful new spa at 45 Park Lane, which has some of the UK’s best wellness facilities, we wanted to repurpose the old gym and Media Room into something really special. Through many months of planning and discussion, it seemed an intimate, high-end Omakase experience would fit the space best so we started our journey to find the right Japanese name to be involved. Having spent much time in Japan we were thrilled to have Chef Shinji Kanesaka on board and we knew we could create something that truly authentic here in London.
Tell us about the concept at Sushi Kanesaka?
Housed behind a discreet doorway within the contemporary and luxurious surrounds of 45 Park Lane, Sushi Kanesaka brings the mastery of Edomae sushi in its most traditional, purest form – to London, setting a new benchmark for omakase dining in the city.
What separates a great omakase experience and a world-class omakase experience?
The distinction between a good omakase experience and an excellent omakase experience lies in several key factors that elevate the dining journey to new heights. A good omakase experience typically encompasses expertly prepared dishes using high-quality ingredients, showcasing the chef’s skill and creativity. However, an excellent omakase experience surpasses expectations by delivering a harmonious symphony of flavours, impeccable presentation, and an immersive storytelling element. It’s about the chef’s ability to curate a culinary narrative, taking diners on a captivating journey that reveals the essence of each dish and its cultural significance.
Your whole team and many of your ingredients are from Japan. Tell us about the amazing ingredients you use?
The very finest traditional ingredients including rice and wasabi are brought from Japan, and we source much of the fish served at Sushi Kanesaka from the rich streams, seas, and rivers of Europe – namely Spain. Myself and my team work exclusively to serve fish that has undergone the Japanese ikejime method, resulting in improved quality. Whilst the restaurant will offer a menu changing on a daily menu basis, our ambition is to use as much produce as possible from European waters, such as Langoustines from Ireland and shellfish from Cornwall, alongside Spain and Portugal.
There are 72 micro seasons in Japan. How will your menu change with the seasons?
The concept of “72 seasons” refers to the traditional Japanese calendar that divides the year into 24 major divisions, each further divided into three micro-seasons, highlighting the ever-changing nature and its impact on agriculture, cuisine, and culture.
In an omakase experience that reflects the 72 seasons, the chef meticulously selects ingredients that are in season, showcasing the freshest and most flavourful produce available at any given time. The menu evolves with the changing seasons, capturing the essence of each micro-season and its associated natural phenomena.
The presentation and plating of the dishes in an omakase meal can also reflect the seasons. The colours, arrangement, and garnishes can mirror the visual aesthetics of the specific micro-season being represented. By paying attention to the smallest details, the chef creates a visual narrative that complements the flavours and elevates the overall dining experience.
Talk us through the etiquette of omakase?
Translated as “I’ll leave it up to you”, omakase dining means the very finest delicacies, chosen at the moment by masters of the art. Dining in this way is very special and unique – an intimate personal connection between the chef and the diner.
What about the design?
Set to be a world-class destination, the interiors at Sushi Kanesaka are reflective of a classic Tokyo sushi bar but elevated to embody a truly luxurious experience that celebrates the ritual splendour of omakase. Designed by the master of Japanese fine dining restaurants, Itai-san, Sushi Kanesaka’s subtle beauty honours the delicate elegance of traditional style.
What drinks can people expect?
The restaurant offers sake pairings, wines, beers, and Japanese whiskies.
The essence of the sake pairing is to enhance the delicate flavours of the Omakase experience. With core ingredients including white fish and tuna, the pairing has been designed to flavour match the line-up of dishes, expertly chosen by our sake sommelier in partnership with our two head sushi chefs.
Hand-cut glasses by Horiguchi Kiriko, perfect in their simple beauty, glint beneath the subtle glow of illumination from the style window. Each of the restaurant’s whiskies including Hibiki, Yamazaki, and Hakushu are crafted using techniques handed down through generations, embodying the dedication to tradition and craft.
What is next for Sushi Kanesaka?
We look forward to cementing our reputation as the leading Omakase experience in the UK.
To discover more visit dorchestercollection.com
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All imagery courtesy of The Dorchester Collection.