GURA GURA

Brand new pan-Asian restaurant Gura Gura quietly opened its doors late last October in The Yards, Covent Garden and the man behind the restaurant is Gobind Chona. Gobind comes from a family of experienced restaurateurs in India and has worked on multiple projects introducing guests to new cuisines and culinary experiences. This is his first UK restaurant and he takes pride in serving up a modern menu of pan-Asian cuisine in a uniquely modern and welcoming Asian inspired setting spanning across two floors. The interiors, designed by Orphic Design Studio, take inspiration from the myriad of pan-Asian cultures represented by Gura Gura. With flavours influenced by Japan, Thai and Chinese elements, guests will be able to explore an assortment of mouthwatering sushi, sashimi, dim sum and more all served impeccably alongside hand-crafted cocktails and a lavish selection of wine specially curated to complement the dishes.

The extensive food menu opens with a selection of fresh sushi made by hand at the upstairs sushi bar; nigiri and sashimi platters are made to share and Uramaki including Spider roll - Soft shell crab, avocado, cucumber & yuzu mayo and Dragon RollTempura prawn, avocado, cucumber and sweet soy kabayaki sauce are also made fresh to order.

Small plates include a range of hot and cold dishes: Lotus root with wood ear fungus, fresh soybeans, pickled mooli in soy miso dressing, Coriander chicken thigh with soy chili broth served with bean sprouts and cucumber and Hiyayakko fresh tofu with katsuobushi and mentsuyu. Hot small plates include Chicken karaage with sweet soy and lime kabayaki sauce, crispy nori wrapped bean curd roll filled with seafood and pork and Korean pajeon pancake with oyster, squid, prawn and spring onion. A dedicated dumpling offering includes steamed handmade items such as scallop and prawn shu mai, pork and chicken lo mai gai and bean curd seafood roll.

At the centre of Gura Gura’s menu is a range of larger plates where the pan-Asian influence is most evident with a range of classic and fusion dishes on offer including Kabayaki black cod with shellfish veloute and pea sprouts, Robata grilled lamb rack marinated in soy served with nori gratin dauphinoise and Malaysian Mee Rebus with noodles, fritters, tofu and vegetables.

The desserts include a selection of Southeast Asian warm soups, such as Peanut soup served with peanut tang yuan rice balls and Bubur cha cha congee with orange and purple sweet potato & sago pearls.

The cocktail-led drinks list celebrates many of the same ingredients used in the food, whilst offering new, flavour combinations and experiences for drinkers. Gura Gura will also have its own bespoke gin and vodka created in partnership with Diistil to bring a signature stamp to the restaurant’s cocktails. The larger downstairs area of the restaurant is complete with a large bar and plenty of lounge areas available for drinks and food.