The story
Sushi Kyu opened in Soho in 2024 as the lively sister restaurant of Cubé Mayfair. Owner-chef Takamasa Mogi directs both venues, ensuring the same rigorous standards across the operation. The kitchen team includes sushi chefs Bence Farkas and Hok Man Lo, who bring extensive training from Nobu and Hong Kong establishments like Sushi Shikon. At the compact ten-seat counter, these artisans craft every piece using premium ingredients sourced directly from their origins.
The Good Food Guide recognises this venue for balancing high-quality preparation with accessible pricing. Diners can follow the chef's lead through the omakase tasting menu or select specific items like the Toro Taku roll, where toro meets pickled radish inside crisp nori. The kitchen applies precise techniques to ingredients ranging from Scottish salmon sashimi with ponzu to French red mullet garnished with shredded shiso. Standout pieces include prawn nigiri dressed with ikura and green chilli sauce. Freshly grated wasabi accompanies each plate, underscoring the commitment to authenticity. This dedication to detail defines the restaurant's approach to Japanese cooking.
The dining room centres around a wooden counter within a light, simply appointed space. This layout allows guests to watch the chefs assemble dishes like the Kyu Chirashi Don or share small plates of edamame and miso soup. A black door marked 'Karaoke' adds character to the Soho location, while the counter seating remains the focal point. The calm atmosphere mirrors the discipline of Japanese cuisine, creating a focused environment for the meal. Beverages such as sake flights and whisky pair well with the seafood selection.
Recognition
Location