Bisushima

Bisushima Page8 Hotel

LONDON

Words: Jenna Campbell Photography: © Courtesy of Bisushima

IN A BITE Owner: Sergey Men, Ruslan Ugarov Operator: Amaberry Interior Design: Ben Adams Architects F&B Consultant: Takuya Watanabe Head Chef: Alessandro Furusawa-Cadoni Head Bartender: Mario Romano www.bisushima.com

Situated on the sixth floor of the recently renovated Page8 hotel in Covent Garden, Bisushima is a contemporary Japanese restaurant envisaged by restaurateur Sergey Men, offering well-balanced, flavoursome dishes in a minimalist environment.

In addition to the main dining area, the restaurant features a separate bar and two extensive roof terraces, offering outdoor dining and spectacular views of the London skyline.

Guided by harmony and balance – principles described as being fundamental to the essence of Japanese philosophy within art, design and daily life – Ben Adams Architects have sought to deliver a design aesthetic rooted in the concept of Shinrin-yoku – or nature therapy – to create a sanctuary in the city.

To ensure a harmonious relationship between food, guest and environment, the space, which features grey leather banquettes, concrete floors and warm wooden accents of European oak, is elevated by a coffered ceiling with an integrated bespoke lighting concept – the latter referencing the mending technique of Kintsugi, in which broken pottery is mended with lacquer dusted with powdered gold, silver or platinum. Japanese influence can also be seen in a blue and gold mural, which pays homage to traditional landscape art and highlights the transition from light to dark. By day, the restaurant, offers a calm and tranquil dining space, but as the evening arrives it showcases the drama of Japanese cookery, with chefs preparing and presenting a seasonally-minded menu using the large open grill and counter.

Having worked as a sushi chef in kitchens across the world, Sergey Men’s signature style is evident throughout, with plates of sashimi, maki and a luxury black caviar illustrating the influences of global cuisine. Serving only premium fish and meat, menu highlights include Pork Tonkatsu, Butterflied Seabream and Japanese Omelette with fresh white truffle. Meanwhile, the drinks programme encompasses wine, sake and traditional cocktails, alongside mocktails and sparkling matcha tea.