Japanese aficionados make pilgrimages to this tiny Clerkenwell bar, where chef-owner Toru Takahashi, who apprenticed in Kobe and is an alumnus of Nobu, and his wife serve only ultra-high-quality sushi to a maximum of seven diners at a time. A la carte is available, although the chef’s choice omakase menu, a never-ending procession of buttery sashimi and perfect nigiri, is
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