Word on the street is that sushi chefs are working on a new dish which can instantly create suspense.
They’re calling it the…
…drum roll… we’ll tell you later.
In the meantime welcome to Sushi Atelier, a new minimalist eatery on Great Portland Street. It’s a seafood-focused spot that comes to you from the talented team behind Mayfair & Knightsbridge’s upmarket sushi micro-chain, Chisou – and the result is, well, exactly as good as you’d expect.
The space itself is simple, petite and unassuming – that is, apart from the huge multi-coloured mural taking up most of the exposed brick feature wall. Downstairs you’ll find an izakaya-style basement with intimate tables, but the best seats in the house are perched at the long wooden bar overlooking the chefs at work…
Sushi initiates should head for the omakase menus, which offer up platters of the chef’s favourite sushi and sashimi, from scallops to torched salmon, topped with yuzu and orange peel – but if you fancy something more personalised, there’s an extensive à la carte with some of the rarer fish on offer, like turbot and horse mackerel (which, trust us, is far more delicious than you’re currently thinking).
Move up to the bigger plates, and you’ll find razor clam ceviche served with a whiskey jelly (served out of a smoking bell, of course), BBQ tuna with a parmesan and tofu salad, and steamed tofu with marinated apple and walnut crisp. The dish that’s fast becoming the showstopper, however, is the butterfish carpaccio, which sees melt-in-the-mouth sashimi topped with blowtorched foie gras. And then there’s…
Yes there’s a well-chosen line up of wines and beers on offer here, but the better option is obviously to wash everything down with
one five of their top-notch sakés.
You’re definitely going to roll out of there.
NOTE: Sushi Atelier is now open Mon-Sat for lunch and dinner (with a break), and you can reserve on 02076 364455 or via firstname.lastname@example.org. You can also check out their website here.
Sushi Atelier | 114 Great Portland Street, W1W 6PH
Like cooked seafood, too? Bop along to J. Sheekey