Tokimeitē will open its doors this autumn on Conduit Street, Mayfair. The restaurant, which takes its name from a colloquial Japanese expression describing a sense of anticipation or ‘butterflies’, will be operated by Zen-Noh Group, the business arm of Japan’s largest agricultural cooperative, JA.
Zen-Noh is collaborating with two of Japan’s biggest talents on the project. Internationally renowned chef, Yoshihiro Murata will oversee a modern authentic Japanese menu, whilst acclaimed designer Yasumichi Morita will design the interiors.
Holder of 7 Michelin stars
Chef Murata, who holds a total of seven Michelin stars across his three restaurants in Kyoto and Tokyo, is creating a modern menu based on authentic ‘wa-shoku’, or Japanese cuisine. Dishes from the wa-shoku tradition (recognised by UNESCO as an important part of the world’s cultural heritage) will be created using classic techniques, and showcase the finest and most delicious Japanese ingredients, such as Wagyu beef. An extensive range of premium sakes, shochu and whiskies will complement the cuisine.
The 70-cover restaurant will be set over three floors, and feature an open kitchen, Josper charcoal oven and robata grill. A Chef’s Table private dining space for up to eight guests is also planned, and will be available shortly after launch. The design will take inspiration from Japanese festivals, shrines and temples, and the colour palette will be based on warm woods, rich browns and golds.
Chef Yoshihiro Murata
Chef Yoshihiro Murata is arguably Japan’s finest and most respected chef, internationally acclaimed as the master of kaiseki – the highest level in Japanese cuisine – balancing deep tradition, delicate flavours and exquisite presentation with genuine innovation.
As the third generation owner chef of Kikunoi, a century-old ryotei traditional restaurant in Kyoto, he is credited with redefining the parameters of kaiseki cuisine through a fresh, modern approach. Chef Murata also serves as chairman for The Japanese Culinary Academy, a highly respected NGO with a mandate to promote quality Japanese cuisine internationally. As a recognized expert on umami, he continues to play a mentoring role for chefs worldwide, collaborating with masters such as Ferran Adrià, Alain Ducasse, René Redzepi and Heston Blumenthal.
Yasumichi Morita
Yasumichi Morita is principle designer of GLAMOROUS. Born in Osaka, Japan in 1967, he has worked across the globe on projects in Hong Kong, New York, London, Paris and Doha. Renowned for his design philosophy which celebrates glamour, he has won several design awards. Projects of note include the two MEGU restaurants in New York, the W hotel, Hong Kong, Aqua Kyoto in London, Randen Arashiyama Station in Kyoto and Morimoto South beach restaurant in Miami.
Zen-Noh
Zen-Noh is part of JA (Japan Agricultural Cooperative), Japan’s largest agricultural cooperative federation, which was established in 1972. As of August 2014, federation membership is made up of 1,302 cooperative unions. Zen-Noh Group assists in the production, distribution and sales of its members’ agricultural and livestock products. Following the recent opening up of authentic Japanese wagyu beef into the EU, Zen-Noh have established an office in London from which to oversee the promotion and supply of Zen-Noh wagyu beef products to British and European markets.
TOKIMEITĒ, 23 Conduit St, London W1S 2XS
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