Moi

MAD Restaurants, which is also made up of Executive Chef Andy Cook, Head of Beverage Dino Koletsas, and Group Operations Director Giulia Cappuccio, landed in London with MOI, a Japanese-inspired spot in Soho. The two-floor space has room for 150 covers plus a private dining room, an omakase sushi bar, and a listening room, which runs a programme of music-led events. The MOI menu features a mix of small plates, skewers, sushi, sashimi and larger grills to share, featuring both British ingredients and house ferments. Expect the likes of chicken & blood sausage tsukune; silken tofu with toasted buckwheat; pressed mackerel roll with pickled myoga; lobster tail with clam dashi; brill with kombu butter sauce; bluefin tuna onigiri; and beef ribeye with toasted sesame and tomato hollandaise. Dino Koletsas has curated the drinks programme, putting together a low-intervention wine and sake list, and cocktails that draw on Japanese techniques.