Executive chef and Japanese 'rice specialist' Shaulan Steenson will oversee the menu, which will feature fresh cuts of the finest sushi grade fish wrapped in crisp seaweed with golden Uruchimai rice.
Signature roll combinations include white and brown crabmeat with egg yolk and white soy; tuna, fresh wasabi and nikiri soy; and ‘unagi’ eel with its own sauce, cucumber and wasabi.
The menu will also feature a regularly rotating seasonal special, as well as a concise selection of small plates to accompany the temaki such as toro sashimi with smoked salt and buckwheat; and salmon skin crisps with chilli and salt.
A range of wine, sake and Japanese beers will accompany the food, alongside a short menu of bottled cocktails by Karol Bobinski of Fire Water Workshop, specifically crafted for Temaki with Japanese 'flavour twists' on the classic serves.
“Temaki is all about great food in a fun and communal atmosphere, which is why we knew Brixton would be the perfect place to launch," says founder A.M. Dupee, who originally established the concept with Steenson as a pop up during lockdown last year.
The bar will feature paired-back oak interiors and industrial concrete flooring focussed around a central communal counter, with nothing to divide the chefs and their guests.
Temaki's indoor seating will spill out onto Brixton Village’s market, offering covered outdoor seating, casual drinking and dining, and the occasional live DJ.