In a city defined by access, Sushi Amamoto introduces something rarer: restraint. Long revered in Taipei where reservations can take up to a year, the cult omakase counter has now arrived in London’s Mayfair, bringing with it a philosophy shaped not by excess, but by precision.
Founded by chef Shogo Amamoto in 2015, Sushi Amamoto quickly became one of Taiwan’s most elusive dining experiences, earning two Michelin stars before transitioning into a private, members-only format. Its London debut, however, opens the door to a wider audience. Located on Albemarle Street, the space takes over the former site of Taku, yet retains a sense of continuity in its minimalist, counter-focused design.
At its core is the discipline of Edomae sushi, where technique, timing, and ingredient integrity converge. The experience unfolds across 22 courses, each piece shaped by hand and served directly across the counter to just 16 guests. While the spirit remains unmistakably Japanese, the sourcing reflects a thoughtful dialogue with Britain’s terroir—Cornish red mullet, Scottish langoustine, and line-caught fish from surrounding waters. Only select elements, such as prized tuna from northern Spain, travel further afield.
Under the direction of head chef Jogho Park, trained closely under Amamoto in Taipei, the kitchen balances reverence with subtle innovation. Unexpected moments punctuate the progression: foie gras reimagined as a delicate ice cream sandwich, or a strawberry yoghurt course that conceals the umami depth of sun-dried tomato beneath its sweetness.
Despite its 22 courses, the experience feels measured rather than indulgent, guided by a rhythm that respects both appetite and attention. In London, where dining often leans toward spectacle, Sushi Amamoto offers something quieter, a study in craft, patience, and the beauty of doing less, exceptionally well.
