Founded by the team behind Milk Beach, Saltwater will bring freshly made, ‘restaurant-quality’ sushi to London’s QSR market, with a focus on speed, accessibility and high-quality ingredients.
The menu has been developed by sushi chef Shaulan Steenson, formerly of Endo at the Rotunda and Hakkoku in Tokyo, alongside executive chef Tom Cajone, whose experience includes Parakeet, Granger & Co and Zafferano.
Saltwater will offer handrolls, nigiri and hot donburi bowls, prepared to order on site in full view of guests. The counter-service format allows customers to select items piece by piece in a bakery-style approach.
Menu highlights include handrolls such as bluefin tuna with avocado and fermented chilli; and chicken schnitty with avocado and spicy mayo; alongside nigiri including seared Norwegian salmon with miso glaze; and hamachi with jalapeño and ponzu. Donburi bowls will feature options such as sesame miso chicken; teriyaki chicken schnitty with kewpie; and fried aubergine with maple black vinegar glaze.
Saltwater will source sushi-grade fish through True World Foods, which supplies operators including Nobu and Roka and is accredited by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). Bluefin tuna will be sourced from Balfegó in Spain, while salmon will come from Scotland, Norway and the Faroe Islands. Premium short-grain rice from the Hadong region in South Korea will also be used.
Sustainability will be central to the offer, with Saltwater partnering with Notpla to develop seaweed-based, plastic-free packaging as an alternative to traditional sushi containers.
“London needs better takeaway sushi and Saltwater is here to deliver it,” says co-founder Elliot Milne.
“Too often, sushi is piled into plastic trays and lacks freshness or personality.
“With Saltwater, we want to bring restaurant-quality sushi into a more accessible format, giving guests the freedom to choose from a wide range of freshly made handrolls, nigiri and hot rice bowls.
“We are extremely happy to have found a site with Shaftesbury Capital on Berwick Street, right in the heart of Soho’s food scene and just a few blocks away from Milk Beach.”
Emma Matus, head of restaurant leasing at Shaftesbury Capital, adds: “The arrival of Saltwater is an exciting addition to Soho’s thriving F&B landscape, which continues to evolve with new concepts.
“It also reinforces Soho as a first-choice destination for brands looking to introduce new concepts to a discerning audience; the neighbourhood’s busy nature and diverse customer base makes it the ideal location for a fast-paced dining concept.
“Berwick Street is an established lunchtime hotspot, and Saltwater will bring something new to the table here.”
The 50-cover site has been designed by Macaulay Sinclair (Dishoom, Hawksmoor, Bao) and will feature large openable windows and interiors designed to feel like you’ve just walked off the beach.