Dinings SW3 highlights sustainable seafood with ‘gill-to-tail’ dinner series

By Joe Lutrario

- Last updated on GMT

Dinings SW3 highlights sustainable seafood with ‘gill-to-tail’ dinner series

Related tags Masaki Sugisaki Dinings SW3 Seafood Chelsea Japanese cuisine Dan Cox Emily Chia Roberta Hall-McCarron Joe Baker

Dinings SW3 executive chef Masaki Sugisaki is partnering with four other high-profile chefs for a series of dinners that are designed to throw the spotlight on sustainable seafood.

Kicking off later this month, Gill-to-Tail at Dinings SW3 will see the Japan-trained chef host four-hands omakase dinners with Emily Chia (Sargasso), Roberta Hall-McCarron (The Little Chartroom and Eleanore), Joe Baker (Pêtchi) and Dan Cox (Crocadon). 

Each chef will cook alongside Sugisaki at the Chelsea restaurant's omakase counter for two nights. There will be two Gill-to-Tail at Dining SW3 sittings per evening accommodating 12 diners at a time, one at 6.45pm and one at 8.45pm.

The series will launch on 30 and 31 January with Chia, followed by Hall-McCarron (20 and 21 February), Baker (12 and 13 March) and finally Cox (16 and 17 April).  

Bookings are open now via the restaurant’s website.​ Tickets are priced at £120 with a wine pairing option also available for £85 (both excluding service charge). 

The Gill-to-Tail at Dinings SW3 series is billed as a ‘continuation of Sugisaki’s unrelenting mission to spotlight the importance of sourcing and preparing seafood through the most ethical means possible’. 

Sugisaki (pictured above) says the chefs that have been invited to cook alongside him ‘share a similar ethos’ and come from areas of the UK that have ‘abundant, high-quality seafood’. 

Launched in 2017, Dinings SW3 offers ‘an evolved Izakaya-style of cooking’ combining Japanese influences with European cuisines. 

A full interview with Masaki Sugisaki will be published later this month. 

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