KOYN

Koyn

Our contemporary izakaya features modern Japanese cuisine that is authentic with a traditional influence. Dishes from our binchontan Robata Grill, boutique Sushi Bar and kitchen under the guidance of Executive Chef Rhys Cattermoul are designed to be based on a sharing concept. In addition to classic favourites, our menu showcases KOYN’s signature dishes and specials for the season alongside our bespoke collection of Japanese whiskies, hand-picked sakes and wines.

Inspired by the nature-spirited roots and duality of Mount Fuji, KOYN, our contemporary izakaya, brings a unique balance of modernity with tradition through a two-folded dining experience.

KOYN’s philosophy places value on subtlety and detail through an amalgamative lens where art, design, and textile traditions meet culinary craftsmanship.

The kitchen led by Executive Chef Rhys Cattermoul presents a menu inspired by this natural duality and showcases a broad spectrum of Japanese cuisine through delicate umami flavours and responsibly sourced ingredients.

London has seen its fair share of Japanese restaurants but this latest addition from Samyukta Nair and LSL Capital (founders of Michelin-starred Jamavar, MiMi Mei Fair and Bombay Bustle) in Mayfair will undoubtedly be a fast favourite. Housed in the former US embassy in Grosvenor Square, KOYN brings a modern twist to traditional Japanese cuisine with a duality concept inspired by Mount Fuji. The two-story space has an airy sushi bar named MIDORI on the ground floor and an open kitchen robata grill called MAGMA downstairs.

The menu, curated and led by ex-Nobu chef Rhys Cattermoul, is compact yet thoughtfully packed with classics and refreshing signatures – nigiris, sushi rolls, robata specials fill the menu. With only one request – the miso black cod – we left it to the chefs to surprise us with the rest. 13 dishes and two very satisfied diners later, it’s the dry-aged sea bass and sweet shrimp with oscietra caviar in yuzu dashi soy that make for a delicate starter. This is best accompanied with the chūtoro (semi-fatty tuna) dressed in sudachi soy, kizami wasabi and tangy yuzu pearls. On the flip side, the robata standouts are the ume glazed charred scallops, roasted cabbage with koji dressing and unsurprisingly, the miso black cod is enough reason to want to return. But the spiced red mullet dipped in a yuzu kosho tosazu sauce along with an applewood smoked Chilean sea bass shouldn’t be overlooked either. Lastly, the agedashi tofu, usually seen as a side dish, had us raving about it long after our visit. There is an extensive selection of cocktails, sakes and whiskies originating from Japan to choose from but the Akoya mocktail, a blend of Everleaf with shisho, coconut and lychee, delightfully helps cut through the umami richness. Zahra Surya Darma