On King’s Road, Arthur’s Market will have a hand roll and sushi bar called ASA Izakaya and a wood fired pintxos tapas bar called Salvador.
In the evening, the entire market space will transform into an “intimate dining destination”.
ASA Izakaya is being headed up by Chef Shaulan Steenson, whose CV includes Endo at the Rotunda, Hakkoku in Japan and Sushi Jin in Singapore.
Dishes will include squid kasudzuke nigiri (squid cured in sake kasu and vinegar with akazu seasoned rice and freshly grated wasabi); and langoustine nigiri (langoustine, langoustine miso and sweet soy sauce).
At lunch, ASA Izakaya will seat 12 people on its counter but come the evening the total number of covers will increase to 30.
Centred around a wood-fired grill, Salvador will seat 25 people on its counter.
Dishes will include beef tartar with barrel aged soy, bone marrow and confit egg yolk; and pork pressa with an nduja bean stew and wood-fired peppers, alongside daily-rotating fresh fish and meat dishes from the fishmonger and butcher counters.
Voloshin launched Prince Arthur at the end of last year. On the corner of Pimlico Road and Ranelagh Grove, the high-spec pub has a Basque restaurant upstairs headed by former BRAT, Barrafina, and Sessions Arts Club chef Adam Iglesias.