Location: United Kingdom / page 2 of 9
Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by the chef-owner ofHannahDaisuke Shimoyama. The recipe is as follows… Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces into thereduction.…

28
Nov '20
YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki, head chef at Dinings SW3may well be the best ramen I’ve had in London and one of the best outside Japan. When living in Tokyo, Masaki-san spent years researching how to make the perfect ramen — full of flavour, but…

27
Nov '20
SUNDAYS OMAKASE at Yashin Ocean House

SUNDAYS OMAKASE at Yashin Ocean House

SUNDAYS OMAKASE at Yashin Ocean House

SUNDAYS OMAKASE by Shinya Yashin at Yashin Ocean House. Serves only on Sundays, for 6 people max only.

12
Oct '20
Lunch at A WONG

Lunch at A WONG

Lunch at A WONG

Lunch at A WONG – with Andrew Wong always present at the kitchen, still on the top of the game.

16
Sep '20
Highlight dishes at Mãos

Highlight dishes at Mãos

Highlight dishes at Mãos

Mãos, only 9 seats Michelin starred restaurant by a young Italian- Singaporean chef Edoardo Pellicano. The intimate space is located inBlue Mountain Schooland reminds of a private house with two open kitchens. Edoardo and his team cook from the best British ingredients with Asian and Scandinavian influences. Drinks pairing (natural…

16
Sep '20
Story of Wiltons

Story of Wiltons

Story of Wiltons

Here is the story. British merchant banker and chairman of Hambros Bank, Captain Ronald Olaf Hambro would lunch every weekday in the same restaurant on Jermyn St. in London during the second world war. A time of scarcity and rationing. One day, whilst he was dining, the lady proprietaire who…

15
Sep '20
Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London. Ingredients below. Apricot Tarte Fine Puff pastry:560g bread flour150g milk140g water10g salt56g melted butter in dough456g butter to laminate To finish:Apricot jam Fresh apricots Bake for 30 min in 180 C oven.…

7
Jul '20
Who needs Balenciaga when you’ve got bento boxes?

Who needs Balenciaga when you’ve got bento boxes?

Who needs Balenciaga when you’ve got bento boxes?

Learning the joys of living local during the lockdown. The first days of lockdown in London already feel like another age. Maybe it’s because they were marked by never-ending queuing for food. For someone born in Lithuania duringthe last years of the Soviet Union, long queues for grocery shopping felt…

6
Jun '20
Luxeat London Delivery and Takeaway List

Luxeat London Delivery and Takeaway List

Luxeat Insider · 1st ED.

Luxeat London Delivery and Takeaway List

Luxeat Insider · 1st ED.

While these days dining out is not an option, here are some of my favourite restaurants in London which offer delivery or takeaway.Updated on 18th November 2020 Jump to:bakery & breakfast, burgers, sandwiches and bagels, italian, pizza, contemporary european, european regional, seafood, meat & bbq, japanese, chinese, thai / korean,…

23
May '20
Spring on the plate

Spring on the plate

Spring on the plate

Some of my favourite, mainly Provençal dishes and tarts, prepared by Richard, the head chef of 104 restaurant in Notting Hill (who used to work at Anne Sophie Pic 3* in Valence), and who does take away now.

15
Apr '20