The City’s First and Highest Omakase Restaurant
Stepping into LUNA Omakase is nothing short of impressive. Sitting on the ninth floor of 100 Liverpool Street, with sweeping views of the City, the restaurant offers a dining experience unique to what you’d expect from the Thesleff Group portfolio and the expert calibre of Executive Chef, Leonard Tanyag, and Group Head of Wine & Sake, Michele Orbolato.
Being invited to celebrate the only restaurant in Europe offering the super-rare sake, Toko Ultraluxe Fukurotsuri Junmai Daiginjo, served as a delicious reminder of the unparalleled experiences the group strives to offer.
Toko Ultraluxe Fukurotsuri Junmai Daiginjo Sake
Forging a partnership that brings such a rare sake to the city is evidence of London’s soaring standard of Japanese cuisine. Made from Yamada Nishiki rice, the fukuro-tsuri drip method behind this one-of-a-kind sake solely involves using gravity, rather than pressing, to extract the liquid. This is credited as the reason for its elegance and delicate bouquet.
The Omakase Experience
Perched on a stool around a 12-person counter, dining at LUNA Omakase is as intimate and authentic as you could imagine in the middle of London’s hustle and bustle. Revolving around the rhythm of the moon, the restaurant offers up a 12-dish menu that shifts your senses and grounds you in the moment.
As the world outside melts away, you sharpen to what’s in front of you; the chef’s delicate artistry, the smooth pour of your wine, and the ingenious attention that has been given to every detail.
Sosaku-style Edomae cuisine, reimagined
Through a handcrafted omakase exploring the moon’s natural rhythm, the creative freedom associated with this dining experience is executed to perfection. Dish by dish, Chef Tanyag emphasises the magic of seasonality and intentional sourcing while Orbolato’s pairings dance around them, helping to bring the journey to life.
Each course finds the balance of excitement and suspense. From the opening sparkling ‘Origarami’ sake from Masumi, perfectly paired with a stunning Kampachi Tiradito, tuna tartare and Kani Nigiri, through to the super smooth Cheibijin Junmaishu offering just a touch of sweetness to its pairing of Yellowtail Onigiri, a Caviar Handroll and Hotate Aburi.
But what stole the show was not only the passionate explanations of the ‘why’ behind each course. But also the delicately-refined expressiveness of the Toko Ultraluxe Fukurotsuri Junmai Daiginjo. A testament to its unique production method of being gravity-pressed, it pulls out paired flavours with each and every sip.
An experience to share
While the capacity may be small, this is not a spot to gate keep. Freshly launched back in March, we doubt LUNA Omakase will struggle to fill their stools. So book ahead if you’re looking for an extra special experience in the city. They switch up their 12-course menu with the lunar cycle, so ‘no two experiences are ever the same’.
A landmark moment
As if the blend of Chef Tanyag’s creative flair and Michele Orbalato’s wine list wasn’t motivation enough to book your barstool – did we mention the rotating menu1? Landing an exclusive partnership with the Toko Ultraluxe Fukurotsuri Junmai Daiginjo sake puts the LUNA Omakase experience firmly on the scene. And it’s one we’ll be running back to taste, again and again.
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