Bloomsbury, Japanese Restaurant Guide

2021 Review: The promising, but hitherto under-exploited mix of Mediterranean and Japanese small plates is the crux of the menu offering at this August 2019 opening, which promises ‘a modern, day-to-night, neighbourhood restaurant and bar… complemented by a diverse variety of wines, sake and signature cocktails’.

2021 Review: “Top ramen with great broth and good combinations”, win fans for this genuinely Japanese chain (originating in Fukuoka), which has branches in Holborn, Embankment and Canary Wharf. Ratings, though, fall short of the top heights at the hands of those who feel its food is “not bad, but not memorable”. A fourth branch is to open in Fitzrovia in autumn 2019.

“Proper Kyushu-style ramen with a thick, silky broth” is the secret behind this small London noodle chain from former pro cyclist Kazuhiro Kanada. “Especially great on a typical cold, rainy London day”, it’s “a go-to for a quick, cheap and (relatively) healthy supper in town” (“I’ve stopped for ramen at all the main chains and a few indies, and for my money this is the very best bowl at a great price”). The sixth branch opened in summer 2024 at Westfield Shepherd’s Bush.

2021 Review: “Top ramen with great broth and good combinations”, win fans for this genuinely Japanese chain (originating in Fukuoka), which has branches in Holborn, Embankment and Canary Wharf. Ratings, though, fall short of the top heights at the hands of those who feel its food is “not bad, but not memorable”. A fourth branch is to open in Fitzrovia in autumn 2019.

“I keep going back to Roka, and have never had a bad meal there” – so say fans of Arjun Waney & Rainer Becker’s slick Japanese-inspired venues, which are celebrating their 20th year in 2024. “Despite increasing competition, it remains a good choice, with sound cooking and good-value sushi, sashimi and robata dishes”; and despite perennial complaints that they are “way overpriced for tiny portions”, quality has held up well. All that said, service is more often “amateurish” and “erratic” than it once was; and long-term fans have a point when they say the general performance is “not as good as it used to be” – the 2024 openings will be in Bahrain, Germany and Greece and there is growing impression of ‘the same old, same old’ in its original home market.

“A wide range of typical Japanese dishes that have not been anglicised, including sushi that’s always fresh and well-prepared (with true tastes, unlike at the ubiquitous chains)”, helps inspire a big fan club for this “homely” chain. They are “not the grandest of places” – with service that’s “quick and efficient” rather than particularly charming – but it “always feels like you are eating in Japan” here; and “they get the job done with decent value for money”. They must be doing something right as they are “always packed” and there are “often queues out the door”. Top Tip – “the bento boxes are particularly good and with generous portions”.

“You can’t go wrong if you order tonkotsu” at this ramen group from Tak Tokumine of the Japan Centre – the noodles and 12-hour pork bone broth are “authentic” and some of the “best in town”. The venues can be “cramped”, and “the constant banging of a drum to indicate dishes being ready can grate”.

Noisy izakayas in Fitzrovia and Covent Garden from the Bone Daddies group, “serving a good range from the stickier and more crowd-pleasing end of Japanese cuisine”, along with “tasty pan-Asian small plates including their signature bao buns”. Top Menu Tips – “great yakitori, lovely beef-fat chips”.

Noisy izakayas in Fitzrovia and Covent Garden from the Bone Daddies group, “serving a good range from the stickier and more crowd-pleasing end of Japanese cuisine”, along with “tasty pan-Asian small plates including their signature bao buns”. Top Menu Tips – “great yakitori, lovely beef-fat chips”.

2023 Review: “Melt-in-the-mouth Wagyu and exemplary sashimi” inspire rave reviews for Shrabaneswor Rai and chef Padam Raj Rai’s Fitzrovia newcomer (previously a second branch of Hot Stone, which they also own). There’s no à la carte – the format is one of a multi-course, omakase-style tasting menu and fans are “blown away by the quality of the food”.

From the team behind Islington’s Hot Stone, this February 2023 newcomer is a re-imagining of their Fitzrovia site, which previously traded as Rai and with a not-completely-dissimilar format. The cuisine is ‘contemporary Japanese’ in style, with sushi, sashimi and Kagoshima wagyu beef, chosen omakase-style for each diner and served in a presentation box.