Sachi is a blessing.
And that’s not just the literal translation – having a stylish bolthole like this in Belgravia, the land of starched tablecloths, is a real godsend.
You’ll find it nestled in the subterranean crypts of the Pantechnicon; a grade II listed historic warehouse that’s been transformed into a five-storey love letter to Japanese & Nordic food, culture and design. Descending from the lobby, you’ll be greeted with a beautiful installation of dried flowers framing the double doors and unfurling across the ceiling. It’s a fitting portal to what feels like stepping into another world.
You’ll first encounter the cocktail bar; a dimly-lit, retro-styled lounge with low seating and evocative Japanese touches, like the screened circular windows and tokonoma alcoves filled with sculptural flower arrangements. Opposite is the bar, stocked with one of the city’s most extensive Japanese whisky collections and serving concoctions like the Wagyu Boulevardier, made with wagyu-washed Nikka From The Barrel.
Moving through to the belly of the basement, there’s the main dining room itself, with a private dining area at the back that can be sectioned off with sliding screens when needed. On the left, a sleek dining counter stretches out before chefs preparing fresh, pudgy slabs of sashimi, and on the right, there’s a corridor that’s slowly being overtaken by greenery, where the original vaults of the building have been transformed into beautifully-lit semi-private dining booths.
And so to the food. The fish, line-caught in British waters, is masterfully assembled into sashimi, maki and gunkan platters, including melt-in-the-mouth tuna with a crisp, blowtorched border, alongside veggie options like the deeply satisfying shiitake & enoki mushroom maki, infused with black garlic and mustard. Plumping for moriawase relieves you of the crippling decision-making, allowing the chef to send over whatever’s good that day, elegantly presented with edible flowers.
From there, you can build your own banquet of small plates, from scorched chicken with kanzuri (a potent mix of chilli, yuzu and koji); nasu dengaku, smoky, pulpy aubergine under a slick of sweet-savoury miso; gomae salad, with Sussex-grown Japanese greens layered with a thick sesame dressing; and ankou bubu arare, steaming hot puffs of monkfish covered in a crispy rice coat and served with a tongue-in-cheek tartar sauce.
As you might expect, there’s an extensive sake list to go with it all, helpfully arranged by flavour profile – but you might want to leave it to the sake sommelier.
And get his blessing.
NOTE: Sachi is open for dinner Tuesday-Sunday. You can find out more, and book, right HERE.
Sachi | Pantechnicon, 19 Motcomb Street, London, SW1X 8LB
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