Dinings SW3

Tucked in a mews just off Walton Street, the restaurant specialises in an evolved Izakaya-style of cooking, combining authentic Japanese influences with European cuisines to create delicious small plates in a relaxed and convivial atmosphere.

Created by, Masaki Sugisaki who worked with the opening team at Nobu Berkeley Street where he met Tomonari Chiba. Masaki left Nobu and joined forces with Tomonari to establish Dinings SW3 in 2017, and took the helm as Executive Chef.

Alongside the main restaurant space there is a sushi counter and ‘Kurabu’ (a mezzanine area that seats up to 24), alongside a secluded outdoor courtyard seating 20. Executive Chef Masaki Sugisaki and his team have developed a unique style of seasonal sushi and sashimi using the freshest seafood from Cornish day boats. Celebrating the finest of Japanese cooking traditions, Dinings SW3 also makes use of a Josper oven to create a range of “Sumiyaki” dishes. Each dish is prepared with the utmost of respect for each ingredient, whilst keeping food waste to a minimum.

Using as much of each fish as possible, any food waste is collected daily from the restaurant and composted locally. Shellfish waste, for example, is used to create a lobster miso, or vegetable waste to create stocks and plant-based sauce bases.