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Jason Atherton is opening a new Japanese joint opening in Clerkenwell.
Jason Atherton – the man behind Berners Tavern, City Social and many other great London restaurants is expanding his empire with Sosharu, a new Japanese joint opening in Clerkenwell in March.
Executive Head Chef Alex Craciun has made the move from Pollen Street Social, via a stint in Japan where he has spent the past year training at the Kyoto Culinary School just for this opening. At Sosharu, he’ll be serving up small plates of different specialities, including sashimi, tempura, temkai and hibachi grill.
With dishes like bream sashimi, chashu pork belly and king oyster, sukiyaki wagyu beef, and apple pie with miso butterscotch, sampling all the sections is the way to go.
As well as the casual cuisine of the main restaurant, Sosharu will also have its own separate fine dining space called Kisetsu, based on the omakase style of eating… that means a daily changing bespoke menu specially created by Craciun, served at the kitchen counter.
As usual, any Atherton restaurant has just as much attention on the drink - and they've taken on Bar Manager Geoff Robinson - who has a pretty impressive drinks CV that includes Happiness Forgets and Experimental Cocktail Club. With his basement bar - Seven Tales evoking night time in Tokyo, Sosharu is sure to become the destination for Japanese dining in the city.
Sosharu
Turnmill Building
63 Clerkenwell Road
Clerkenwell
London
EC1M 5NP
Nigel Sutcliffe and James Mclean's The Oarsman brings seasonal bistro style to the heart of Marlow.
Located in the heart of Mayfair, Bar des Prés is the first overseas venture from acclaimed French chef Cyril Lignac. The restaurant is an evolved version of the original Saint-Germain restaurant and brings a vibrant, cosmopolitan concept that combines “French know-how, London energy and Japanese individuality”.
Heightened by the far reaching effects of the pandemic, the London Suburbs have quickly become host to many interesting new dining experiences as some of the capital’s greatest culinary talent ventures further away from the traditional centre.
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