Review on Dinings
Dubbed 'the perfect small restaurant' by The Independent, Dinings makes a virtue of its dimensions. Chef/owner Tomonari Chiba is yet another veteran of Nobu who decided the time was right to strike out on his own. He opted for pint-sized premises in a Marylebone backwater and transformed the place into a pristine venue with bare beech tables, slatted screens and a tiny kitchen, plus two concrete 'bunkers' downstairs. Despite the stark angularity of the décor, Dinings is immediately welcoming and run with genuine good humour.
Tomonari's menu of 'sushi and Japanese tapas' is perfectly to scale: he creates all sorts of elegantly crafted miniatures, which are served without needless elaboration on square white plates. Among the 'cold' selection there might be modernist beef tataki with miso and jalapeño salsa as well as traditional salmon sashimi salad with citrusy yuzu dressing or nigiri sushi with grilled eel.
The 'hot' listings include fillet of Chilean sea bass (toothfish) with sweet soy, grilled pork shoulder with tomato and lemon sauce, textbook prawn tempura and skate wing with black beans. To conclude, the kitchen provides its own take on some entrenched occidental favourites, conjuring up Earl Grey pannacotta, black sesame crème caramel and so on. Drink beer or saké.
A second outpost opened called Dinings SW3 in May 2017, located in Walton House, Walton Street, London SW3 2JH.
Cuisine
Japanese
Chef
Masaki Sugisaki and Keiji Fuku
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Mon-Fri (12.30 - 3.00pm Sat)
Dinner: 6.00 - 10.30pm Mon-Sat