King Crab topped with Oscietra CaviarTakahashi, London·Toru TakahashiLondonSweet, delicate King Crab topped with Oscietra Caviar. The balance of...|
SushiEndo at the Rotunda·Endo KazutoshiLondonSushi dishes, with some described as elevated to a new level.|
Cantonese Lobster NoodlesShanghai MeLondonCooked in the classic ginger and scallion style, but without being weighed...|
Dhai Papri chaat with lentil sorbetCinnamon BazaarLondonA creative take on Dhai Papri Chaat, featuring crispy fried dough wafers,...|
Fig Chocolate DessertTakahashi, London·Toru TakahashiLondonDessert that is not too sweet and has a perfect balance of fig chocolate.|
Hot Stone WagyuMA/NA Mayfair·Pietro CollinaLondonPremium Wagyu beef slices cooked tableside on a searing hot stone, allowing...|
₪280Omakase dinnerSushi Tetsu·Sushi Tetsu Chef CoupleLondonA multi-course tasting menu where the chef selects the dishes.|
Riso & RosmarinoOsteria Angelina·Joshua Owens-BaiglerLondonA light, refreshing, and bittersweet cocktail from Osteria Angelina, crafted...|
grilled black cod with black, plum-miso sauceWolves of TokyoLondonGrilled black cod with black, plum-miso sauce.|
Amai sauce (Wagamama style)WagamamaLondonA sweet sauce, inspired by the popular Amai sauce served at the Wagamama...|
Black trufflesNotting Hill Fish + Meat·Riccardo (staff member)LondonVery tasty, proper high quality, and not that easy to find even in Italy.|
White trufflesNotting Hill Fish + Meat·Riccardo (staff member)LondonExtraordinary quality, not even in Alba did we find anything quite like it....|
Dry-aged ribeye with boneNotting Hill Fish + Meat·Riccardo (staff member)LondonThe oil and meat are perfectly mixed and have a strong flavor of nuts and...|
OmakaseEndo at the Rotunda·Endo KazutoshiLondonA Japanese dining experience where guests entrust the chef to serve a meal,...|
