Hello, KOYN. What a treat you are.
We were guests of KOYN
The very clever Samyukta Nair (of Michelin starred Jamavar, Bombay Bustle, MiMi Mei Fair and upcoming Socca with Claude Bosi), has only gone and done it again, by way of KOYN, a beautiful, modern Japanese restaurant, which opened last month in Mayfair…
I always find that Mayfair has a kind of magic to it, that’s different to any other part of London. It shines with a kind of elegance that’s reminiscent of My Fair Lady and all the top hats and tails in between. It’s charming and opulent and cosy and London, all wrapped up into a perfect picture postcard. And KOYN feels as if it has always been there… and I suspect it shall be there for many, many years to come.
KOYN is on Grosvenor Square, housed in what was formerly both the US Embassy and Canadian High Commission. It is set across two floors, which offer two very different dining experiences The ground floor, Midori, is inspired by the serene slopes of Mount Fuji and Japanese zen gardens, where guests can sample dishes such as Lobster Tempura Sushi Roll with Chargrilled Red Pepper & Creamy Yuzu Lemon and Apple Wood Smoked Japanese A5 Wagyu Sushi Roll with Asparagus, Kanpyo & Black Truffle…
Contrastingly, the lower floor, Magma, is a rich subterranean space inspired by Fuji’s volcanic heart! Executive Chef Rhys Cattermoul creates wonderful dishes, including Steamed Clams ‘Nabe’ with Cordycep mushroom, yuzu sake soy and a verdant mix of spinach, sugar snaps and samphire as well as a red mullet tempura, seasoned with yuzu kosho tosazu and homemade kombu salt.
You can also watch the chefs create their masterpieces on the open Robata grill, with freshly grilled dishes featuring hojicha-smoked lamb marinated with spicy kuromame miso, and Wagyu ishiyaki, served on a sizzling hot stone with KOYN’s Yakiniku sauce… it’s a total treat for the senses and a very special place to dine.
We ate some of the most spectacular Japanese food we’ve ever had. The flavours and textures were wonderful and the presentation, so impressive. This is a very, very special place to visit and experience and I feel very lucky to have done so.
