An evening of hungry, wandering the streets around our home very sweet, you can see the front of a dimly lit restaurant. It does not look like much, but did well with its little neighbor neighborhood clean on him through the windows and shades, there are a counter, some stools, trays of sushi and sashimi. A small jap ', why not, we try?
Dining
There were other dishes and other another meal with gourmet there was a bar black bean sauce explosive vapor, the Saint-Jacques graceful greens vapor coated with soy sauce and a dash of truffle oil, as picked minute, and noodles dainty and wriggling.
There was a particularly memorable and brilliant final, the equation of bliss, the quintessence of the dessert. Creamy, crunchy, warm, cold, everything is there: dense and slightly sweet cream with black sesame, sweet vanilla ice cream, sandy crumbs of shortbread, caramel foam evanescent. The balance is perfect, I am: filled.
At our request, the waitress - model - Reply, flabbergasted, he must reserve at least two or three weeks in advance. WTF?
It was enough to excite my curiosity, booking is made: but then this small cache Dining?
Hall pocket conceals the stairway leading to the basement. Point of decorative flourishes, though the association concrete and raw wood, tend recessionista Fall-Winter 2010, has its charm.
Damn, if there is something that worries me at the restaurant, it is these cards which are spread endless cryptic designations. But somehow, it launches, conquering papillae.
Dining
The secret is its leader, Tomonari Chiba. Trained at Nobu, he makes the sushi, sober or whimsical, but mostly in Japanese tapas. One reads "Izakaya meets Europe." Izakaya, quoiquesse? It blows me in the atrium that occupies izakaya in Japan's place in England pub or tapas bar in Spain. Understand here: mini portions exalted, concentrates flavors and textures, frank and smoothly conducted in a relaxed setting.
To put ourselves in the mouth, some pickled vegetables and miso soup. Forget what you've probably already served, three algal rehydrated in troubled waters, no, you're dealing with something else, a sweet drink that cleanses the palate of all his sins and preparing to welcome more.
The result?
A wagyu beef tataki, ponzu sauce and porcini oil (£ 12.95), like candy, sweetness. Raw-cooked. Just before the meat is heady with flavor, it melts slowly slowly encased the tangy citrus and green of the chives. Barely a slap in warm major.
A mini pan lands, surface mottled green and orange: crab, avocado, spicy Jalapeno (£ 9.25). One attack by diving into the depths: the lawyer is like a warm clear background and the flesh of a crab dressing gown smooth, raised, titillating the taste buds without attacking them. Between strata, miles herbs give the small changes in wealth per dainty touches. Finger-licking good.
There was a particularly memorable and brilliant final, the equation of bliss, the quintessence of the dessert. Creamy, crunchy, warm, cold, everything is there: dense and slightly sweet cream with black sesame, sweet vanilla ice cream, sandy crumbs of shortbread, caramel foam evanescent. The balance is perfect, I am: filled.
With an extensive wine and sake honorable, sensitive and attentive service and a moderate addition, the question remains: is it really in my interest to you pass the pipe?
Go: Dining , 22 Harcourt Street, London W1 - +44 (0) 20 7723 0666
Count 40 pounds per person
Bonus photo of the website, the lighting of mine does not honor those making beads:
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