Former Kurobuta head chef joins Chisou Knightsbridge

Tsunematsu will help the company develop its izakaya menu by adding dishes such as steamed sea bass roulade with yuzu somen and salsify kuzuan sauce, duck breast fondue with sweet miso in Yuzu- kosho broth and grilled poussin with red wine teriyaki sauce.

As well as Kurobuta, he previously worked at Zuma, Nobu, Ozu, Saki and Mitsukoshi.

Chisou managing director David Leroy said: “I am very excited to welcome Taish into the Chisou family. Knightsbridge is our flagship restaurant and we have some very ambitious plans for it in 2015. Watch this space!”

New drinks list​

Chisou has locations in Mayfair and Knightsbridge, and focuses on classic dishes served in a traditional Japanese environment.

The new head chef appointment comes alongside the launch of a new drink and cocktail list at its first floor bar in the New Year, to coincide with the new dishes being served from the kitchen. The bar menu will include sake, shochu and Japanese whisky cocktails, shaved spring water ice and Japanese bar snacks.

Kurobuta​

Scott Hallsworth’s Japanese restaurants Kurobuta Chelsea and Kendal Street are currently overseen by group head chef Mark Morrans, who joined the company as head chef of the King’s Road location in June 2013.

Kurobuta Chelsea is set to move to a different location on King’s Road (312-314) in January, after the restaurant could consider changes in management, including chefs. 

Izakaya​

Izakaya restaurants – informal Japanese tapas-style dining – have grown in popularity in London over the past few years, with Roka now counting four venues​​ and Ross Shonhan (a former Nobu team member, like Hallsworth) due to open his second Bone Daddies​​ site within Whole Foods in Kensington.