Kouzu (Belgravia)

• Kemey and I both especially adored every last bite of our starter course of tuna tartar with spicy sauce (Julienne of tuna
• Mixed salad with sesame seeds
• A bounteous plate of roasted black cod (marinated in miso with a fennel and celery salad
• 5.50) impressed with full flavor
• The sushi and sashimi offerings were equally delightful
• Fish of the day was turbot and proved a yummy piece of sashimi
• A range of nigiri (Kemey went with yellow tail and scallop
• S dessert choice of dark chocolate mouse with apricot brandy sauce and hazelnut ice cream (£
• Pistachio and black sesame were my two favourite flavours
• Set within Grade II listed period mansion with a palatial entrance
• S interior is stunning (but to be honest I could hardly keep me eyes off the food)
• Our server for the evening was lovely &ndash
• I should mention that one fellow working the floor (I was uncertain whether he was a server
• Kouzu has opened very recently and with a soft launch
• So I reckon this dude was simply under a bit of pressure and let his manners slip momentarily
• With him being a chef at a Michelin stared restaurant I thought this was right up our street
• I did read that all the waiting staff were of Japanese origin which wasn't the case
• There wasn't much of an atmosphere with it being a Monday evening I guess
• Being a celiac too I was not able to have any of the sauces
• The top dish was definitely the beef starter
• Our wine too was a great accompaniment to our food
• I guess this moreover to the fact there was not anyone else dining at that time
• This is definitely the place to eat the best Japanese with a great fine dining experience in london
• Foie gras and fresh wasabi with the best sashimi and sushi
• A newly opened Japanese restaurant that will wow the type of date who is bored of Roka and Zuma
• Some reason Japanese beers are sophisticated and socially acceptable on a date so knock yourself out and recommend the Umeshu Bellini to your date (if she quizzes you
• Before descending into flirtatious feeding of one another with divine slithers of fresh sashimi
• Potent exhilaration is easily achieved here
• Will brandish your bill and bid you farewell as though you were the oldest of friends
• The dining area is set out over two levels
• Head chef Kyoichi Kai is originally from Kyushu and worked for ten years in Japan before moving to London in 1988
• I gather that this is under consideration
• Garnished with a few salad leaves and with a subtle hint of spice (14/20)
• The fish itself was fine but the rice was cold
• If you are to try sushi here then it is best to sit at the bar and have the sushi chef prepare things in front of you
• Here the sushi rice is the correct temperature
• The sushi downstairs came with what transpired to be real grated wasabi root
• After sea bass with micro herbs there was sushi of squid (the least good of the sequence)
• Beef was imported from Kyushu and was of high quality (easily 14/20) and roasted duck breast with sansho pepper was pleasant
• This is far from a bargain but Japanese food costs if you are to do it properly
• The deserts were amazing too
• Kouzu is a high end Japanese restaurant with a little French touch
• The restaurant is based in a Grade II listed period mansion and has Kyoichi Kai as its Head Chef
• My first impression about the restaurant was a zen atmosphere with a contemporary touch from the lights and furnitures
• We started our dinner with a cocktail
• The chef in front of us saw that we were struggling to choose dishes from the menu and gave us some recommendations
• Both starters were served at the same time
• The first one was a Beef fillet Tataki
• It was served with a julienne salad on top and an oriental sauce
• This starter was tender and savoury
• The second starter was a big piece of pan fried foie gras on top of spinach leaves
• It was served with a mango coulis
• The three chefs worked in silence and were very focused on their work and dish presentation seemed to matter a lot for them
• The quality of the fish they used for those sushis was perfect and tasted fresh
• The first dish was highly recommended by our chef
• The black cod had been marinated in miso and was perfectly cooked and flakey
• The second main course was a Duck breast with sansho
• I think it tasted exactly the same as a classic duck breast with a pepper sauce you will find in any French brasseries
• The sauce and the pepper were not punchy enough
• The dessert was around Japanese tea and caramel
• Sometimes I have to admit it is good for the purse to accept one or two freebies a year
• The waiters and chefs were nice and helpful and the food was really good
• Some dishes (like the Foie gras) were a revelation to me
• I have been to different kind of Japanese restaurants in France and London and I can say that Kouzu is a bit pricey compared to other if you had to pay the bill
• You could tell ingredients were top quality
• Yellowtail (okay this might be the best yellowtail I've had in London
• D noticed that this Kouzu restaurant kept popping up in my Twitter and Instagram feed and lots of lovely things were being said about
• I could see they were keen for us to see what they could do in all areas
• Kouzu (Belgravia) is the business
• While this is in fact a nice part of town (as soon as you escape the immediate environs of the station)
• Ve got a bit of dosh in your pocket then it is worth coming over to St James to try Kouzu (Belgravia) out
• I had the sea bass with salsa and green pepper sauce
• Stephen had the yellowtail with truffle dressing but of course we shared
• While this dish was perhaps the more exotic I was drawn more to the flavours in mine of lime
• Next up was a choice of sushi roll (we went with crab) and a Nigiri each
• D been told the Aburi were their speciality
• The difference with the aburi compared to nigiri is that the fish on top is seared with a blow torch
• I had the duck breast with sansho (though very tempted by the lamp chops)
• Almost candied fish with the sharper fennel and celery salad setting this off nicely
• My duck was a pretty pink covered with a sticky sweet but peppercorn studded sauce
• By the end of this I was stuffed but of course I was going to take advantage of trying their desserts
• I had their special which was a celebration of sesame
• S sweet and nutty taste and it was put to good use here in ice cream
• S chocolate mousse with an amazing hazelnut ice cream
• Indulgent but not heavy and with a slice of chewy
• D have to say about the place is that they say it&rsquo
• S ready rather than together because it is presumed everyone will tuck in at the same time
• T bother me too much but Stephen was doing a pescetarian month and I had ordered duck
• S head chef is Kyoichi Kai who hails from Kyushu in Japan where he worked as a chef before moving to London in 1988
• On the drinks list there are a range of Japanese whiskies
• The salmon with yuzu soy dressing (£
• Sesame seed and hot sesame oil was a little too acidic and salty and therefore slightly overpowering against the salmon
• These are slightly different to the traditional nigiri in that they are seared and then flavoured with soy sauce so that no additional wasabi or soy sauce is required
• The rice was also really well prepared with a balanced amount of acidity and sweetness
• The highlight was the foie gras with spinach and teriyaki wasabi (£
• It contrasted beautifully with the sticky and sweet teriyaki wasabi sauce
• The chicken was well cooked
• The prawns were sweet while the batter had a lovely texture that was crispy and crumbly
• The chilli sauce was sweet and spicy which worked really well with the chicken
• The least successful of all the meat dishes was the lamb chops with a spicy miso paste (£
• This was not a good dish because the lamb was very chewy and the spicy miso paste was too thick and overpowering for the lamb
• The accompanying roast vegetables were well roasted and tasty
• Moving onto desserts and the tart au mont blank (chestnut tart) with rum raisin ice cream (£
• This dessert was wonderfully light
• The rum ice cream was an interesting pairing
• The mousse was light as a feather
• It was also artistically presented with a chocolate coating and some edible gold shimmering across its surface
• We were thoroughly delighted with our overall experience at Kouzu
• Offers some of the best quality sushi and sashimi to be had in London
• 3) The foie gras dish which was not only delicious
• 6) The service which was methodical and attentive
• The seasoning in the sauces was overpowering and salty
• 2) The lamb as it was very chewy
• Japanese food is very much for sharing so prices will depend on how many plates you order and whether you go for the individually priced nigiri
• Main dish and a dessert at Kouzu is from £
• The palatial entrance leads into a sophisticated and atmospherically lit space with a magnificent glowing golden blossom chandelier dripping down into the restaurant
• The restaurant is set over two levels
• Sushi bar where the fish is prepared with an impressive display of precision and knife skills
• It is not a large space as the restaurant can sit only eighty people and this is reflected in the intimate feel of the restaurant
• S top restaurants and this is evident in the quality of the food
• Kyoichi Kai is regarded as one of London&rsquo
• Kouzu means 'composition' and there is an evident focus here on the ensemble and traditional formation of each dish to ensure that it delivers an exquisite flavour and experience
• Nigiri which is pre seasoned and torched resulting in no need to use soya sauce
• Choose the yellowtail with truffle dressing from the new stream sashimi section of the menu
• As I have a weakness for fried food I ordered the prawn tempura with spicy mayonnaise
• The prawns were light and covered in a crispy batter and were served alongside salad leaf
• Chives and dressed with spicy mayonnaise
• These arrived in the more traditional roll sushi fashion but were just as delicisious as the previous dishes
• Our main course my dining companion ordered the roasted black cod which was marinated with miso with fennel
• The dish was pleasant I felt the duck was slightly on the chewy side
• Though as the specialty of Kouzu is fish this isn&rsquo
• Both dishes were finely balanced between sweet with savoury and served as the perfect end to an amazing meal
• I would definitely recommend trying the aburi as this is a strength of Kouzu
• 9 the o toro aburi is priced at £
• The main courses from the specials section of the menu are approximately £
• Freshly rolled maki and nigiri instead of a main course dish as these are the specialty of the restaurant
• Even the General Manager Yasuhiro Komatsu of Chisou ensures a high customer service is delivered at all times and our waitress was attentive
• There is also an element of fun about Kouzu as the staff all shout 'Irasshaimase' meaning 'come on in' when someone walks in as is often the case in restaurants in Japan
• Overall dining at Kouzu is an immensely enjoyable experience and the effort put into producing high quality dishes
• As well as delivering the best customer service is immediately obvious
• I would not hesitate to recommend Kouzu as it would make a lovely destination for a special occasion where the quality is well worth the price
• S a spot by the sushi bar upstairs and sure enough they are able to squeeze us in andwe gleefully head up
• All at the speed of lightning and with untold precision
• The cocktail menu is a mouth watering delight and sated with some salted edamame
• Is quite an achievement and my Passion Star is fruity and frothy and fun
• We settle on the Salmon with Yuzu soy dressing and Beef tataki from the sashimi menu and a selection of Nigiri and Sushi as well
• The salmon was far and away my favourite
• The beef tataki was a little bit dryer and to my eye
• It's that it is entirely possible to over order
• The Black Cod here is quite different from others I've had
• With a fennel and celery and orange salad that is simply wonderful paired with the fish and adds a special sort of wow factor to the flaky cod with the orange sauce underneath
• The chilli chicken is good and that sauce is finger licking good
• I'm not a matcha fan but the Lady loves her teas and was immediately taken by the Matcha Tiramisu
• I opted for something a bit different and went for the Sesame platter of desserts these are quite unusual flavours but I love Sesame things and so a sesame icecream
• Striking light larva egg looking fixtures this is where Kouzu breathes life
• Revealed the floating mezzanine level with the omakase sushi bar
• Expect non traditional sashimi with Kouzu New stream sashimi was our choice of starters
• A pop of pink rareness standing in julienne salad and drizzled with oriental sauce
• Kouzu version is a silky soft black cod roasted to perfection
• Slice of duck was covered in a glossy sansho Japanese pepper sauce
• The fun part of the dining experience is watching the chefs make our food
• Belgravia restaurant Kouzu is rather special
• At the helm is Chef Kyoichi Kai
• We visited for a leisurely lunch and were seated at a comfortable table on the cosy
• I can imagine Kouzu being dimly lit and sexy with the buzz of chattering
• We started with an absolutely delicious Beef Fillet Tataki (£
• The generous slices high quality beef were mostly pink and tender with lightly seared edges
• They were nicely marinated in a zingy soy sauce with prominenent flavours of ginger and garlic
• Red onion and yellow and red peppers was a perfect accompaniment
• The chilled salmon had a clean taste and silky texture and was doused in a refreshing
• Zesty dressing with plenty of fragrant yuzu
• Ordering at least a few pieces of sushi is a must at Kouzu
• As it really is rather special
• Tasty pieces of plump prawn tempura were rolled with creamy avocado and daikon cress and finished with eel sauce and white sesame seeds
• The sushi rice was ever so light with a little crunchiness on the outside and the chef advised not to dip the sushi into soy sauce
• We were told to eat it with the scorched side on our tongue to really experience the flavours and the difference in texture
• The high quality black cod was succulent and flaky with sweet
• This lighter version was still very enjoyable
• The fennel and celery salad was a healthier alternative to rice and the zesty
• S Roasted Baby Chicken with Chilli Sauce (£
• While the Roasted Black Cod was delicate and elegant
• The roasted corn fed chicken was tender juicy in the middle and coated with a crispy
• The chilli sauce was sticky and punchy with just the right amount of heat and the julienne vegetable were a good accompaniment
• The dark chocolate fondant had a soft cake textures and was filled with molten milk chocolate ganache and served with luxurious salted caramel ice cream
• Zingy mousse contrasted with the crunchy and powdery textures
• It's surprisingly not so hit and miss like it was a few years ago
• Chefs are becoming much more serious in their kitchens and diners are demanding a rise in not only creativity
• The new Kouzu encompasses all of that and have created an almost faultless experience which is only going to get better
• I can however tell you that the head chef here is a gentlemen named
• I've still eaten my fair share and the sushi here at Kouzu is some of the best I've had
• The sushi rice was perfect for one
• These Californian rolls were a mixture of crab
• Apologies for this graphic descriptor but I was literally salivating over this dish
• I'm not entirely sure what it was meant to give away
• As two of the dishes we ordered weren't particularly flooding with Japanese authenticity
• If you haven't seen me with a pair of chopsticks yet too
• Slices of beef (tataki in Japanese) had been char grilled fillet whole prior to slicing and was served in an oriental juice with a topping of julienne salad
• The meat was perfectly soft and each mouthful was a delight to eat
• A little on the pricey side was this marinated black cod with miso
• Well it probably has something to do with its delicate flavour
• Slender chunks with a pair of chop sticks is near impossible
• Roasted baby chicken with chili sauce and pickled vegetables
• Revealing some of the best and most succulent chicken I have ever eaten
• Thick chili sauce was mouth watering and that sharpness from the salad only added even more acidity to this plate of food
• Enough for two to share (although you won't want to) and one of the best things you'll have eaten in 2015
• Candied orange was great for a good hit of flavour and texture
• The yuzu syrup oozing out from the inside was the icing on the cake
• I'm not saying this was the best dessert I've ever eating
• As Japanese restaurants go this was blooming marvellous stuff
• Lashings of caramel and layers of biscuit base were the perfect way to finish our meal
• I've mentioned before that I find it hard to describe Japanese food as all the flavours are fresh and clean
• The chef is Kyoichai Kai and with a Zuma pedigree behind him
• You know the food is going to be amazing
• The rice was very finely applied so the rolls weren't at all stodgy and were very easy to eat
• Prawn tempura were incredibly light and non greasy
• Coffe came with the black cod
• Only had veggie sushi which was really nice
• Black cod was also great (but the one at Roka is still the best) and so were all the different veggies
• The kitchen is staffed by an all Japanese crew
• The sushi and desserts were the highlight but the main was a major disappointment
• One of the best Japanese food i have had in my life and good price
• Kouzu was recommended to me by a close friend who knows what a big fan of Japanese food I am and my experience with fine dinning restaurants
• As soon as i entered the building a shout of 'Welcome' in Japanese was interesting
• Eventually the bill was surprisingly affordable
• Last night I was treated to what can only be described as one hell of a meal
• Kicking off with a Japanese influenced Martini upstairs at the sexy lit up bar
• Seven seats were positioned around a 'U' shaped table with what I think was one way glass so that we could watch everything being cooked right in front of us
• A high end Japanese restaurant based in Belgravia with a little French twist
• I remembered I had a great time and I found that the food was close to perfection
• Recently I went for dinner at Kouzu with some other bloggers to discover their new chef's table (a private dining room for 7 people)
• We started the evening with an apé
• Then we went through the kitchen to the private dining room on the lower ground floor of the restaurant (there is also a private access from outside the restaurant to this room too)
• Randomly I managed to get what I think was the the best seat as I was facing the kitchen entrance
• The meal started for me with a special dish a salmon sashimi with julienne apple and cucumber which was not on the menu (as the one planned was a crab tartar and I am allergic to crab)
• The salmon sashimi have been made with perfect fresh pieces of salmon
• The second dish was pan fried foie gras
• It was a delight but I don't think the blue cheese was necessary on this dish as it hid the foie gras' flavour
• Smoked chilli prawns was our third dish
• I thought it was good but nothing exceptional
• The only taste we got was from the smokiness of the prawn
• The fourth and fifth dishes were sashimis made from perfectly sliced premium meat and seafood
• The beef was lightly seared and flavoured with an oriental sauce and topped with shiso leaves
• Yellowtail with truffle dressing was really delicious
• I enjoyed the marinated yellowtail in yuzu kosho topped with grapefruit
• Both dishes were very well executed
• The seaweed salad was a quite unusual but very interesting dish
• After this dish the Head Chef Kyoichi Kai came in the room to introduce and explain the last dish on the meal made with Japanese Wagyu beef before they started to cook it
• The black cod dish was as I remembered
• A perfectly balanced dish with moreish soft and flakey cod
• Instead I ate my mushroom and asparagus with the ponzu sauce
• We had the landscape dessert which was a mix of 6 different flavours
• My first visit was a great experience but it was nothing compared to this dinner in the basement with a privileged view of the kitchen
• The latest offering from Kouzu is its chef&rsquo
• The privilege of dining at the chef's table is you get to eat a special menu that is exclusive to the chef's table dining room only
• A 10 course tasting menu that is cooked in front of your very eyes and deliverd by Kyoichi with a dedicated waiter at your service
• Foie gras with blue cheese and teriyaki sauce is a very West meets East fusion dish
• The foie gras itself was smooth and not too earthy and was finely seasoned by the salty blue cheese
• I think the sweetness of the teriyaki isn't the best combination as I would prefer something lighter to offset the robust flavours
• Yellowtail with truffle was a refreshing dish with a hint of sharpness from the grapefruit
• The fish was oily and settled with an earthy undertone followed by some bitter and grassy notes from the micro herbs
• A really well contrasted dish with bags of flavours
• I had already got a good idea of what Kouzu is capable of in delivering high level sushi
• The wasabi and soy sauces were not necessary at all as the sushi were already seasoned brilliantly by head sushi chef Yamaguchi Nobuyuki
• The last savoury course of the day was a very fine cut of wagyu beef
• A very fatty piece of rib loin steak that visually looked so appealing with multi layers of fatty tissues spreading evenly through the meat
• It was really a special plate of beef with an explosive melt in your mouth sensation
• Some very high level dishes with good use of prime ingredients
• Me the small issues are some of the heavily flavoured dishes with countless of garnishes
• The cooking principle in fine Japanese cuisine is all about using fresh and prime ingredients and letting them shine
• The main element on the plate are sometime overshadowed by the supporting ingredients
• The interior is very light and chic
• Instead of the ordinary Prosecco which is included in the set menu
• We were offered Bellinis topped with lovely peach foam
• I have to say this is one of the tastiest Bellinis I&rsquo
• The Miso soup was just right
• The beef fillet was cut into fine tender slices and served with a light soy sauce
• T have been my obvious choice of sauce but it was nice nonetheless
• The mixed sushi platter was delicious and in this dish you could really taste the freshness and quality of the fish
• Dessert I chose the fondant which had a lovely unique flavour but unfortunately as they were changing menus they couldn&rsquo
• You could notice the ice cream was missing from the dessert
• The lights below are a great touch
• I must admit that I was rather excited when I received an invite to the soft launch of Kouzu
• The restaurant is in a traditional building
• The interior is refreshingly modern and minimalistic
• Both very nicely presented with very good tangy sauces
• A seaweed salad made with five different types of seaweed
• As the whole purpose of sashimi is to be eaten as fresh as possible
• The black cod was one of the highlights of the meal a beautiful piece of flaky white fish
• When the credit card machine was presented to us it asked if we wanted to leave a gratuity
• I think this is one of the worst possible marks of poor service in a restaurant
• Unfortunately kouzu is neither of these two types
• Kouzu (Belgravia) looks very impressive with great lighting and sense of coziness
• We had a Timeout voucher which was basically the set lunch menu
• I then opted for the assorted sushi which was a great way to try their chefs skills
• The only dish I didn't like was the pannacota as I felt it didn't suit the rest of the menu and even worse have no taste
• Nothing about Kouzu is bad per se
• The service was very good though

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