Built in 1830, the huge Pantechnicon building in Belgravia began as an arts and crafts center. Towards the end of last year, however, the building was revamped and transformed into a ‘cultural space’ centered around food, drink, design and shopping experiences, all inspired by Nordic and Japanese cultures.
Spread over six floors, the space is divided into eight individual entities, including the Roof Garden, Eldr, CafÃ© KitsunÃ©, Kiosk, Sakaya, Edit, Studio and Sachi – a new restaurant celebrating cuisine, Japanese culture and design, with subtle Nordic influences. Occupying the basement of the building, the new restaurant has a beautiful open dining room that can seat 130 people. An eight-seat sushi counter is joined by vaulted booths and a private dining area, while the late-night bar takes inspiration from Tokyo’s underground bars, serving cocktails, rare Japanese whiskeys, and sake pairings. experts worth tapping into.
âMy vision for Sachi is to be an unexpected discovery in the heart of London,â said Barry Hirst, co-founder and director of Pantechnicon. âA place to meet, eat and celebrate life that is totally inclusive. I wanted to create a space of comfort and calm while retaining energy and intrigue. The design reflects the culinary offer, with honest, authentic and accessible spaces, which celebrate the materials and the craftsmanship that brings them together.
Meaning âhappinessâ in Japanese, Sachi serves a menu developed by Executive Chef Collin Hudston and Pantechnicon Executive Chef Chris Golding. Divided into sections showcasing regional Japanese cuisine, the menu showcases dishes inspired by local specialties from Hokkaido, Osaka, and Fukuoka.
Seasonal and local ingredients are also used, including Japanese greens grown in Sussex, meat from UK farms, organically raised trout in Scotland and wasabi produced in the UK. Some Nordic flavors are also used everywhere. Like all the best Japanese restaurants, the chefs at Sachi are also happy to provide an omakase menu tailored to customer preferences.
A recent dinner at Sachi’s started with a plate from Suzuki Usuzukuri: thin strips of nicely fanned sea bass on the sunflower-like plate, simply adorned with sea buckthorn and lava salt. Another simple but effective dish, Toro tataki, featured dominoes of fatty tuna gently seared and served in a shallow bath of dashi ponzu, highlighting the fish particularly well. More of this magnificent fatty tuna billed as the jewel in the proverbial crown of the sashimi platter, all served at body temperature (as it should be), alongside strips of sea bass, sea bream, masu trout and lobster tail expertly prepared. A selection of nigiri, on the other hand, featured excellent, slightly warm sticky rice nuggets draped in lightly burnt trout, masuko (trout roe), sea bream, and raw scallop with a clean flavor rivaling the seared scallop.
On the hot main courses, the butaniku included slices of pork belly with well-melted fat, charred wedges of radish, and a deeply flavorful barley miso. Naturally, Wagyu beef (A4 grade) is presented to Sachi, served with beetroot and more miso, but the pork belly dish was way more convincing, at less than half the price. Even better was a seemingly humble dish of long-braised eggplant with plenty of sticky sweetness amassed from the cooking process, while the miso element was balanced with savory notes. Elsewhere, Ankou Bubu Arare was a deeply comforting dish consisting of two meaty monkfish-based fish patties, topped with rice crisps for extra crunch, best washed down with a cup of sake from the vast selection of glasses.
Sachi at Pantechnicon is located at 19 Motcomb Street, London, SW1X 8LB.
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