Turing into the Belgravia street where Pantechnicon finds its home, you might initially be confused by this sprawling building. A Victorian warehouse-cum-department store, the grandiose façade stretches far and wide, making it the perfect place for something special. And special, Pantechnicon is.
With a café, two concept stores, Nordic rooftop restaurant, events space, sake bar and underground Japanese restaurant, this place brings together a plethora of cultures, interests and entertainment. While there’s much to see, we particularly loved Sachi – the subterranean restaurant which celebrates Japanese cuisine, informed by Nordic touches while using British produce.
Sachi’s style is sleek and sophisticated. If you’ve heard of the interiors trend Japandi, which draws from the design-led, minimalist aesthetic of both Japan and Scandinavia, this space is a beautiful example. Natural materials, internal crittal windows and atmospheric lighting give the place an occasion feel – which is amplified by the luxurious menu. While sitting out on the floor is fun (especially as you can see the sushi bar in action), the secluded booths are also divine and feature airy, linen drapes for extra flair.
Let the wonderful staff and sake sommelier guide you through the drinks menu and while the cocktails offer flavour combinations and even ingredients you may not have tried before, the extensive sake menu simply has to be explored. We opted for a sparkling sake (which is very unusual, especially as this method was only developed in 2006) which was crisp and lively.
With options like wagyu sirloin in beetroot and miso, juicy, fried scallops and a chef’s plate of thick sashimi, this isn’t the time to hold back. For vegetarians, the halved aubergine, which has been cooked slowly until it melts in your mouth and is smothered in miso is a must-try. While the slices of tuna toro tataki, blow-torched and sprinkled with lava salt are supremely rich.
As mentioned, the sushi bar is a highlight of Sachi, offering maki rolls, gunkan and sashimi. Sachi has chosen not to feature salmon on the menu for environmental reasons, which makes way for more uncommon ingredients such as yellowtail, lobster and trout. All of which are incredibly fresh and full of flavour.