KAJI by MUSU opens
Gordo gives the lowdown on the first of The MUSU Collection
Fresh new dishes with 40% off for a limited time only
Japanese food, gin botanicals, sounds, scents, visuals - a very different dinner
Sign up now to receive 30% off food throughout March
From fine dining to a light lunch plus a sushi masterclass
Neil Sowerby spends quality rice and raw seafood time with a Brazilian sushi master
Jamie Ryder, founder of Yamato Magazine lets us in to the secrets of sake
Explore the Subayai tasting menu for a taste of contemporary Japanese cooking
£3m worth of ambition, a celebrated chef and the world’s finest ingredients
Tentative predictions, new stuff, slight gloom
A rant, an investigation (sort of) and some loose conclusions
An 'immersive' omakase dining experience is on the cards from a top local chef
