SquareMeal Review of
An entire cooking style in Japan, developed over thousands of years, is based on the hot stone – where dishes arrive sizzling, here on square, super-heated granite-like slabs – and now this self-styled ‘steak and sushi bar’ is bringing it to Angel. The clean-cut minimalist interior allows diners to focus on the meat (and fish and veg) of the matter: the skilful work underway in the open kitchen. Here, head chef Padam Raj Rai (who worked at Nobu and Zuma before leading the kitchen at Mayfair’s Tsukiji) and his team prepare exquisitely presented dishes: both the raw and the cooked. Try the ‘hot stone’ salmon, or, if you’re flush, the succulent Wagyu beef – though the crunchy eel maki roll takes some beating. A few Korean bibimbap dishes are also available, featuring rice, vegetables, fried egg and a choice of toppings (from kimchi to octopus), served in a hot stone bowl. Highlight of the drinks list is a saké flight, offering three 45ml tasters of high-quality rice wine. Hot stuff.