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A step up from London’s streetwise conveyor-belt canteens, the Westbury Hotel’s in-house sushi restaurant sells its high-end wares against a clean-lined, contemporary backdrop pointed up with red
woodwork and nautically themed flourishes. Fish is the focus of the open kitchen, with the emphasis on sustainable sourcing and seasonal ingredients across the range. Traditional nigiri and maki
share the billing with modern ideas and new-style sashimi (tataki on parmesan crisps with citrus jelly, for example), but the menu also features a raft of warm appetisers and hot dishes ranging
from deep-fried black cod belly with jalapeño salsa to grilled yellowtail cheek with salt. Salads, a few meat offerings and crossover desserts such as green-tea ice cream drizzled with Valrhona
chocolate complete the package. The concise drinks list is tilted towards Champagne and saké.
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