Twenty-five years in one room teaches you that you don’t get to do this twice. Here’s how we run a Japanese kitchen in Clapham that we expect to still be here in 2050.
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Sourced daily from suppliers we have used for over a decade. We buy whole and use everything: skin for crisps, bones for dashi, off-cuts for staff meal. We don't buy bluefin from the Mediterranean. We list provenance for every species on request.
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Robata is fuelled with binchotan, the cleanest-burning charcoal there is. Our oils are filtered and reused four times before being collected for biodiesel. Vegetable trim becomes stock; stock becomes the base of the next service.
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Collection and delivery containers are plant-based and home-compostable. Chopsticks are FSC-certified. We've removed every piece of single-use plastic from the front of house since 2019.
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LED throughout, with lighting on a daylight sensor. Heating and cooling on smart zoning so we only condition the room when guests are in it. Our 2026 electricity contract is 100% renewable.
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Real living wage as a minimum, equal tronc across kitchen and floor, 28 days holiday plus the bank holidays we close for. Most of the team has been here over five years. Sustainability starts with people who stay.
questions
We publish provenance and supplier names on request. Email us the dish and we’ll come back the same week.