A ‘fabulous sushi bar that doesn’t use soy sauce’ sums up this W8 hot ticket set up by two graduates of Yumi & Nobu. Together, they have created a menu of ‘seriously amazing’ & innovative dishes with an extraordinary range of delicate flavours & textures, so grab a stool at the bar & watch the meticulous detailing at first hand; marvel as some items are scorched with a blowtorch & others are adorned with yuzu salt, wasabi paste or ponzu jelly. In particular look for kaizuka kamiso (mixed shellfish & potatoes in miso vinegar sauce) or carpaccio of salmon with yellow pepper sauce. Elsewhere, deep-fried soft-shell crabs & silky handmade tofu are exemplary. For drinks, explore the vast array of saké – the tasting selection served in test tubes is a good place to start.
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