Sushi Kanesaka has announced an exciting collaboration with come of the Uk's most renowned Michelin-starred restaurants.
The Sushi Kanesaka Michelin series: City, Country, Coast features three unique omakase dining experiences.
The restaurant at 45 Park Lane, is a 13-seat omakase restaurant by chef Shinji Kanesaka. It earned its first Michelin star just seven months after opening, becoming one of London's top dining spots.
Each event combines traditional Edomae sushi with the distinct culinary styles of top chefs from London’s Mayfair, the Berkshire countryside, and the Cornish coast.
The collaborations
Alain Ducasse at The Dorchester with chef patron Jean-Philippe Blondet on March 5 - The series starts with three Michelin-starred Alain Ducasse at The Dorchester, where Jean-Philippe and the Sushi Kanesaka team create a menu blending Japanese sushi artistry with French haute cuisine. Dishes include hand-dived scallop with citrus beurre blanc and caviar, and Wagyu beef with confit leeks and Périgord sauce.
Jean-Philippe said: “French cuisine and Japanese cuisine share a deep respect for ingredients and craftsmanship. This collaboration is an opportunity to create something truly exceptional - a seamless blend of our techniques, philosophies and passion for precision.”
Coworth Park’s Woven by Adam Smith with executive chef Adam Smith on May 20 - The second instalment of the series features Adam Smith from Woven by Adam Smith at Coworth Park, showcasing British ingredients such as Cornish seafood, new season asparagus, and estate wild garlic. The menu blends traditional Japanese techniques with British culinary heritage.
Adam said: “The beauty of this collaboration lies in storytelling through ingredients, both from the tradition of omakase and the dishes I’ve created from the larder found within our shores. This menu will be a celebration of exceptional British produce and the respect we share for our craft.”
Outlaw’s New Road with Nathan Outlaw on July 29 - The final event features Michelin-starred chef Nathan Outlaw, highlighting Cornwall's seasonal and sustainable seafood. The menu combines Outlaw's connection to the sea with Sushi Kanesaka's Edomae sushi techniques.
Nathan said: “Over the past two decades, I have dedicated my craft to the pursuit of seafood excellence, uncovering original techniques and recipes while harnessing the nuances of classical seafood cookery. Every dish reflects the time and place of the ingredients gathered making this collaboration a natural evolution of that ethos.”
Each event in the Sushi Kanesaka Michelin Series offers a unique blend of two culinary styles, with an exclusive omakase menu by Michelin-starred chefs. At £450 per person, guests enjoy an intimate and immersive experience at the 13-seat Sushi Kanesaka.
Written by Abi Kinsella
