The Handbook
The Handbook

Kouzu the recently opened Japanese restaurant in Belgravia, is headed in the kitchen by the former founding chef of Zuma, and is truly something special.

How special? So special that head chef Kyoichi Kai has carefully selected the all-Japanese kitchen team which feature some of London’s most talented and celebrated Japanese chefs. As soon you walk through the imposing doors to the refurbished bank you are instantly welcomed by the dramatic light feature above your head which illuminates the spiralling staircase to the first floor.

The service at a restaurant can really make or break an experience and we were delighted throughout the night to have a very friendly and surprisingly knowledgeable waiter, given that the restaurant had only been open a few days, on all aspects of the menu. Guiding us through all the gems that the bar and menu had to offer there wasn’t a savoury dish we were disappointed with.  In fact all of the staff was thoroughly charming and gracious.

The sushi at Kouzu is of the highest quality and was truly astounding, the O-Toro and Chu-Toro nigiri are the fattiest parts of the fish and were hands down the best sushi I have ever eaten. The tempura is always a favourite dish of mine – taking something healthy and deep frying it in batter, what’s not to love?

The cocktails on offer were imaginative and varied from softer, fruitier drinks to harsher, spiced offerings. Adding a creative and personal touch was the dried fruit from their new freeze drying machine. They take any delicious fruit you can think of, pineapple, strawberry, orange etc, and pop it in the machine to undergo its transformation. The end product is aesthetically-pleasing, artistic garnishes that are also edible, win win.

The evening was a success in every way imaginable from service, presentation of the food, the décor, drinks and general atmosphere – the only possible drawback would be from the dessert menu which was not particularly appetising to me.