The Journal.

Notes from the kitchen, the bar and the room. New posts every month or so, written by the team.

Kitchen · April 2026 · 5 min read

How we cure the black cod.

Seventy-two hours, one bowl of white miso, and a kitchen that has been doing this since 2001.

Clapham · March 2026

Twenty-five years on the same Clapham corner. What's changed, what hasn't, and why we never moved.

Bar · February 2026

The bar at Tsunami runs the back wall. Here's how we built it, and how to drink at it.

Bar · January 2026

Twenty bottles on the list, picked from a country that produces twenty thousand. Here's our shortlist.

Notes · December 2025

The word translates to 'I leave it up to you'. Here's what to expect when you say that to our chef.

Bar · May 2026

Sake, champagne, sparkling water, or a cold lager. The honest answer to the question we get most at the counter.

Notes · May 2026

Twelve to ninety guests, a kitchen that knows the room, and the kinds of nights we've put together over twenty-five years.

Bar · May 2026

Junmai versus daiginjo, hot versus cold, and the three sakes worth ordering on your first visit.

Clapham · May 2026

What we've learned from a quarter-century in one Clapham room.

Clapham · May 2026

Twenty minutes, a slow loop, and the four-minute walk to our door. A short guide for guests booking with us from the Common.

Clapham · May 2026

Six minutes on the 35 or 37, twenty on foot. A short logistics post for guests coming up from the Junction.

Notes · April 2026

Sushi without the fish, robata without the meat, and the bits of the menu we wish we shouted about more.

Kitchen · April 2026

Forty-five minutes to come up to temperature. Forty-five seconds for a tail of yellowtail. The discipline of grilling over binchotan.

Kitchen · December 2025

From the 7am fish delivery to the last sushi plate at quarter to eleven. A day in the life on Voltaire Road.