The story
HIMI is a love letter to the bustling drinking and dining dens of Tokyo and Osaka. Husband-and-wife chef duo Tamas Naszai and Tomoko Hasegawa have created a space where the energy of those Japanese originals translates seamlessly to a cobbled Soho street. The name itself—a blend of "Hi" (representing Japan) and "Mi" (flavour)—captures their ambition: to offer a taste of Japan’s natural abundance and culinary culture in a relaxed, welcoming setting. The restaurant has earned a Michelin Recommended distinction, a testament to the care and skill behind every dish.
Tamas and Tomoko met while working at London’s Tokimeitē, and between them have cooked in top kitchens in London, Paris, and Tokyo. Tamas is a two-time winner of the Japanese Culinary Art Competition. Their partnership is at the heart of HIMI, which they describe as a Neo-Izakaya—a modern take on the classic Japanese pub where coworkers, friends, and family gather to unwind.
The menu changes seasonally, reimagining classic izakaya dishes with British and European ingredients. Expect the likes of kara-age, tempura, fresh salads, and ochazuke, all served in a sharing style that encourages conviviality. The sample menu, for instance, features a Kabocha Tempura with sweet soy glaze, a Torikara (crispy fried chicken with kombu mayo), and a selection of robata-grilled items like char-grilled fallow deer with juniper or sake-lees-marinated trout. A compact nigiri selection and hand-rolled temaki showcase the chefs’ sushi skills. The approach is ingredient-led, precise, and deeply satisfying.
The drinks programme, overseen by sake and wine sommelier Yuta Fujii, is equally thoughtful. It features organic and biodynamic wines, seasonal draught beers, and an exclusive sake list with rare selections imported directly from Kimijimaya Yokohama. Cocktails like the Yuzu Dog or Ume Pine Sour add a playful touch. The beverage offering is designed to complement the seasonal Japanese cuisine, making every pairing an exploration.
HIMI’s compact Soho space offers counter seating in front of the chefs, tables in the dining room, and a few window stools overlooking Newburgh Street. In warmer months, a small terrace opens. The atmosphere buzzes with conversation and laughter—exactly as an izakaya should.
Recognition
Ambience
Details
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