Polish waiters as their almost everyone in London: the bartenders at the coffee shop, the masons, t

Two Japanese restaurant but I recently visited London. The two are actually not be further apart in style, in terms of mood and their kitchen. One listen and Roka name is actually a Japanese great e restaurant disguised as a celebrity haunt, which is also operated by a German chef and talented businessman, Rainer Becker. The other Yashin Sushi dubbed the tiny village, which consists of a long pultból, backed by the two owners, Yasuhiro and Shinya are.
Let's great e start with the fox. The fox on the robata grill Jerold infamously, great e which is no different than working in a huge oven and charcoal fiber sheet on which quickly ready for fine cuisine. Ottjártamkor not really wanted something other than divine char-grilled great e vegetables and meat. And of course some Japanese whiskey shot and Kirin Ichiban lager. The robata grill occupies great e most of the open kitchen. Above about. half a dozen Japanese chef sweat constantly and helyezgetik the desks up and down depending on the degree delights preparedness. Not the counter, but we get a table space, but never mind.
Polish waiters as their almost everyone in London: the bartenders at the coffee shop, the masons, the removal of the subway security great e forces and many others. For a time, trying to sell us that Italian, but then the well-planned Dziękuje bardzo nkra he can not say anything else than prose. After that, break the ice and getting us to deliver this kind of beer. Celebrities in now we can not see, but the place is turning out twice in one night, our party of 11 and we come from completely full. At night by one roughly remain so.
We do not want to eat a lot, but we are asking all the robata grillről. Asparagus and broccoli garnish want. Add the charcoal "baby" rib black cod or five or Korean spiced lamb and cod.
The asparagus and broccoli forgettable. Green asparagus out of season and of course it felt a little too ahead copy. A great deal of sesame great e seeds and soy doused the thick stems and whistles. No photo of baby ribs, but was unfortunately very low leakage. Meat was only found in the bones, more green onions and sesame seeds were roasted on the lerágcsálni there.
Black cod is not only in itself, but comes with some yuzu mayonnaise haunt. It's clear that carefully kenegették locsolgatták Mizo, mirinnel and burnt sugar and the usual black marinade the fish slices and crisp, it was not perfect. Needless to say, this is the most expensive cuisine on the menu is almost 30 pounds - almost the Nobu Budapest figuring prices. So far we fell not stomach the felhozataltól.
But then came the Korean lamb and we felt our prayers were heard. The charcoal great e is very meaty lamb chops something divine, spicy seasoning blend and is lined in the same form in addition to the meat sauce. great e When used as a kimchi garlic, chili, sugar and fish sauce mixed in and have been condensed into the form of a red paste. It was brilliant.
And this also included a cucumber and garlic, which is more like the Middle East have been wearing contacts private, rather than away from keleteiket. Like tahinával and garlic have been made. A lamb, sauce and cucumber combination was stellar and worthy of the close of the dinner.
The next day at noon, took aim at the Kensington Yashin sushi to a very different kind of Japanese experiences a share. The Yashin not really do anything other than sushi. I mean, do sashimi, rolls and nigiriket, great e but basically working with raw fish. Its specialty great e is that it does not give soy and wasabi on the sushi side, but is itself composed of nigirikre special attachments that are always meant to bring in an extra flavor dimension to the game.
The Yashin is not unlike the fox from 100 to 200 seats, but ca. 20 seats, and they were lucky, they can pretty much sit in neat rows next to each other behind a desk. Across great e the desk size and amazing sharpness Japanese szakácskésekkel conducted various maneuvers. A cook was a huge fillet of fresh, sparkling fish on the counter. Another prepares the Japanese mis en place, the fish slices. A third lady is busy with the rice. Special treatment for rice until you get to the dining Twitter. The aim is to slightly below the body temperature and the rice grains nigiriben completely available, but the mouth can be a separate account to enjoy each eye. Be lightweight, not too big a nigiri rice pillow, do not be sticky, do not be cold, do not be hard, but not too soft. The aim is not to be al dente. I select the menu in the top menu: 11 pieces of nigiri 45 pounds. 4 pound piece ... do not say.
Before even teáscsészéből (!) Throw in a divine great e mizólevest that is not shrill salt, do not swim in it a weak pound of tofu and seaweed as a domestic in some copies. It's soft, silky character, is balanced like a good e