Kensington’s experimental sushi bar has a unique concept: no soy sauce. Executive chef Yasuhiro Mineno, who trained as a kaiseki chef in Japan and also at Nobu, opened Yashin with head chef and itamae Shinya Ikeda in 2010, hoping to convince customers to actually enjoy the taste of the fish and rice, rather than obliterating it in soy. Dishes include tuna with truffle-infused ponzu jelly or truffled toro with salted kombucha. The location, a few steps north of Kensington High Street means it caters to the well-to-do residents of Notting Hill.