In a celebration of sustainable seafood, Dinings SW3 chef Masaki Sugisaki is welcoming a number of guest chefs whose restaurants are located close to different areas of the British coastline into his kitchen for a gill-to-tail dinner series. As well as spotlighting ethical sourcing, the four-hand omakase dinners are all about using every part of the fish, similar to nose-to-tail preparations for meat dishes, in an effort to eliminate waste. The series kicked off at the end of January with Emily Chia of Sargasso in Margate, and will continue with Roberta Hall McCarron of The Little Chartroom and Eleanore in Edinburgh on 20th and 21st February, Joe Baker of Pêtchi in Jersey on 12th & 13th March, and Dan Cox of Cornwall’s Crocadon on 16th and 17th April.
The dinners will take place at the omakase counter at Dinings SW3, with two sittings of 6.45pm and 8.45pm on each evening. Tickets are £120 and you can add on a wine pairing for £85, and you can book in below.
Tues 20th & Weds 21st February, Tues 12th & Weds 13th March and Tues 16th & Weds 17th April 2024
Walton House, Lennox Gardens Mews, Walton Street, London SW3 2JH
diningssw3.co.uk