THE TABLE
Tantris: Fifty Five Years in the Same Building
Open since 1971 and never moved, in the purpose built house it opened in. Munich has rebuilt itself around Johann-Fichte-Strasse 7. The address has not changed once.
Read the review →A Kyoto-trained chef brought a real kaiseki method to a Mayfair basement and held a Michelin star since five months in. Kyoto-level seasonal cooking without the fourteen hours of travel.
At the table
The kitchen
Yoshinori Ishii trained in Kyoto and brought a real kaiseki method to a Mayfair basement, holding a Michelin star since five months after opening. The menu follows the Japanese seasonal calendar, so a visit in June is not the meal you would eat in October.
The room
The space is designed with the same economy of means as a well-considered Japanese interior: dark, quiet, unhurried. The sake list is serious, and for those who prefer to eat across a bar rather than at a table, the counter is the better seat.
The proposition
The specific value, for anyone outside Japan, is that this level of seasonal Japanese cooking is available in London without fourteen hours of travel, with the rigour genuine rather than adapted for a Western appetite.
At a glance
- Cuisine
- Kyoto kaiseki
- Recognition
- One Michelin star
- Setting
- Mayfair, London
- Menu
- Seasonal kaiseki, about GBP 180 to 220
- Best seat
- The counter
- Booking
- Reserve well ahead
The TGC view
Umu is our London answer when a client wants Kyoto-level kaiseki without the journey. TGC holds the table, including the counter seats, which are the hardest to get.
Want us to arrange it?
We hold the relationships, the rooms and the access. Tell us the dates and we handle the rest.
Visit website ↗More Tables
Browse the Journal →THE TABLE
Broeding: No Menu, One Room, and an Austrian Wine List Sold by the Case Next Door
A Munich restaurant with no choice on the menu, a new set menu every night, and a wine shop attached. The wine list is built by people whose day job is selling the bottles, which changes what ends up in the glass.
Read the review →THE TABLE
Le Doyenné
Two Australian chefs left the Paris kitchens for the stables of a château thirty-six kilometres out, and cook almost entirely from a market garden that was already there. The garden is the restaurant, not its supplier.
Read the review →