Two seatings each evening. Six courses. Ingredients from Tsukiji, Cornwall and our garden in Highgate. We have been cooking this way since 1989.
Kaiseki is the art of restraint. A meal of six small plates, each chosen for the season, each presented as it deserves. We don't innovate, we refine. Year after year.
— Kenji Watanabe, chef & proprietor
"Cook the same dish for forty years and on the forty-first you will start to understand it."
Kenji Watanabe Tokyo / London · Apprenticed at Kikunoi, Kyoto 1978
Reservations open six weeks in advance. Tonight's seating fills by midday.
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