The Araki

Ok so the food quality is great. They’ve gone out of their way to source top quality ingredients to the point that it’s a little contrived.
Small setting to the point that people whisper.
Yes the food was great — probably much better than great. But the ambience was a bit too reverred and the price way too excessive.
They say you should try it once. I don’t think you really need to.
But don’t get me wrong. You couldn’t fault the food.

The Araki is a two star Michelin restaurant that seats 9 in datchi (counter) and a private dinning room in London which is likely to be three star next year. I am so privileged to be writing the first review.
Food
Chef Araki is a Gyushu three star Michelin chef from his now closed sushiya in Tokyo Japan. But still it is amazing feat to receive two star in less than one year of opening. The reason for his move overseas was to challenge himself with new ingredients — all the major fish he uses comes from Europe– and his daughter happened to come to London for study abroad.
The food was excellent — I am a lover of Japanese food and have dined in numerous establishments and must say his seared tuna sushi is the best I have ever had beating Masa in NYC (Chef Araki is renown for his knowledge of tuna). The meal consisted of welcome daishi broth, five appetizers, and all Chef Araki made sushi, and tamago dessert. Every plate I was offered I devoured them. They informed us that the golden caviar is a special caviar which is only served this establishment in all of Europe and that they are the first restaurant in London to receive Italian white truffles (the best of its kind). The rice they serve is one of only ingredients imported from Japan, and is grown in the Chef’s wife’s family farm in Japan and mixed with rare red vinegar.
Service
Amazing service. Everybody is served sushi that Chef Araki makes in front of you but only point I would like to make is they start from one side of the counter and never change that order. It is fine when you are not dying of hunger, but I was and it annoyed me to wait every round.
To compare the expertise to MASA in NYC, I would say Chef Araki is much more humble and genuinely cares about the food he serves. I was at MASA on Valentine’s, which was barely booked since we reserved so late and was fine with not being on the counter since it was such last minute. When we got to MASA for some reason we were seated on the datchi and served personally by Chef Masa. One day I was talking with a Japanese lady whom enjoys culinary delight and was informed that Chef Masa prefers guests who are either famous or very rich. On the day of Valentine’s our reservation was made by AMEX Centurion (the black card concierge) and I was carrying my crocodile Birkin. So we were considered ‘important’ thus moved to the special seat reserved to be served by Chef Masa. At the Araki, the place only seats 9 individuals to allow everyone to be equally served by the chef. But at Masa there is datchi for 6 and tables where no chef directly serves them. Personally when you are selling out the price they are asking for, everybody should be able to enjoy their meal equally. At Araki, although everybody came dressed I do not think it would have mattered as much to come low key as long as it is smart dressing. At Masa diamonds and exotic Birkin is a huge plus.
Price
300 GBP per person for omasake plus service charge, drinks and additional food you request.