Miokuru, not to be confused with MIKO Mei Fair, will pair seasonal British seafood with Japanese techniques - including hand-rolled temaki and pressed fish dishes.
The intimate 20-seat restaurant will feature a central counter and open kitchen, with additional seats at the bar, which can also be used as a private dining area for up to 10 people.
The drinks lineup will offer everything from premium London-brewed sake to a tight selection of natural wines and other Japanese-inspired beverages.
The interiors will be fitted with dark wood finishes and a handpicked selection of ceramics with the layout designed to maximise operational efficiency, support staff workflow, and maintain visibility between kitchen and service areas, according to the owners.
“From day one, we wanted to showcase the best products available from this island we call home and put those ingredients first,” says Eliott Grabli, founder of Miokuru.
“Miokuru combines great British seafood and Japanese techniques, wrapped in nori and made to be eaten by hand.”
In Japanese ‘Mikuru’ means ‘to send someone off on a journey’, reflecting Grabli’s philosophy for the restaurant as ‘a stop on each guest’s journey’.