The Japanese chef Daisuke Shimoyama is to launch a new concept ... grilled turbot with a stock made from its bone and Kyoto ...

Bluefin tuna is considered a prize fish among chefs ... Drinks will include sakes, Japanese-inspired cocktails and wines, while the space is said to be “design-led”, with plenty of wooden ...

The Japanese chef Daisuke Shimoyama is to launch ... grilled turbot with a stock made from its bone and Kyoto white miso, and bluefin tuna, of which there will be dedicated evenings.