Scott Hallsworth: Kombu marinated salmon sashimi

Farm Frites Development Chef Club

Scott Hallsworth: Kombu marinated salmon sashimi

By Carina Perkins

In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.

Spice Market debuts Sushi Bar

Spice Market debuts Sushi Bar

By Melodie Michel

Spice Market London is launching Sushi Bar @ Spice Market on 1 September, bringing its Doha offering to the capital.

Steamed Hirata buns which diners assemble themselves will be a key feature at Flesh & Buns, Ross Shonhan's latest project that is one of a few in London challenging the traditions of Japanese food

Restaurant magazine: New wave Eastern cuisine

By Emma Eversham

There's a new wave of Japanese food sweeping the capital that is challenging the traditions of both the cuisine itself and the manner in which it is served, says Restaurant magazine's Stefan Chomka, who speaks to those shaking up the Eastern...

Scott Hallsworth says he believes he has created a scaleable concept with Kurobuta and has already earmarked his second site in London's Shoreditch. Photo: Greg Salvatori.

Scott Hallsworth: Kurobuta expansion likely

By Emma Eversham

Chef Scott Hallsworth, who announced new Japanese izykaya Kurobuta earlier this week, has said he plans to roll the concept out to other sites once the original is established.

YO! Sushi's chief executive Robin Rowland believes the YO! Burger is an 'exciting alternative' in a booming burger market

YO! Sushi taps in on burger boom with the YO! Burger

By Luke Nicholls

Conveyor belt sushi restaurant chain YO! Sushi is looking to ‘reinvent the burger’ with a heavy investment in kitchen equipment and an extensive staff training program to help deliver a departure from its traditional products with the YO! Burger.

Flesh and Buns will feature the same rock'n'roll music of its sister restaurant BoneDaddies

Bone Daddies owner brings ‘Flesh and Buns’ to Covent Garden

By Luke Nicholls

Ross Shonhan, the man behind ramen restaurant Bone Daddies, is doubling up in London with the opening of Flesh and Buns – another Japanese concept, this time specializing in  ‘hirata’ steamed buns – in Covent Garden next month.

Kurt Zdesar, who launched Nobu London and dim sum chain Ping Pong, will open a new Nikkei cuisine restaurant in Soho this year

Ping Pong founder to open Nikkei restaurant in London's Soho

By Emma Eversham

Kurt Zdesar, the founder of dim sum chain Ping Pong, has announced plans to open a restaurant in London's Soho this autumn that will focus on serving Nikkei cuisine, the fusion of Japanese cooking with Peruvian ingredients.