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22 Harcourt Street, Marylebone, London
Ex-Nobu chef Masaki Sugisaki is in charge of the kitchen at Dinings. His modern Japanese dishes are tapas-sized and include things like wagyu beef sushi and tar-tar chip, a potato crisp filled with avocado, seafood and meat. Sugisaki’s style is to use ingredients from other cuisines that are not normally associated with Japanese food. The restaurant also does catering for events, take away, and sushi-making classes are offered too.
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Here you’ll find a modern take on sushi, where ex-Nobu chef Masaki Sugisaki puts together things like Wagyu beef sushi and sea urchin sushi with poached quail egg.The basement dining area is famously tiny, or you can eat at the sushi counter upstairs.
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Dinings is an unusual Japanese venue, housed in an easy to miss building in Marylebone. The concept is an adventurous service that offers what could be regarded as Japanese tapas. Small plates, which are painstakingly prepared, offer a fusion of Japanese izakaya food and modern European cuisine. Try the fatty tuna with jalapeno and wasabi.
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