Yashin Ocean House, the modern Japanese restaurant in South Kensington has announced the launch of a new menu. It features a range of creative takes on classics such as teriyaki and tempura, as well as inventive and unusual dishes signature to Yashin Ocean House. All dishes are also now served as small plates, perfect for sharing.
Highlights from the new menu include Salmon tartare with crispy skin; Himalayan salt bowl sea bass; Spicy octopus soy ceviche; Teriyaki yellow tail in beef net with yuzu miso; and Paradise prawn tempura (served head to tail). These sit alongside Yashin Ocean House’s renowned signature dishes of Hone Kawa Senbei – umami mackerel bone and fish skin; Cod cheek with chilli amazu; Authentic Japanese wagyu sushi; and Omakase sushi served over dry ice.
The cuisine at Yashin Ocean House differentiates itself from the rest of the high-end Japanese restaurants in London as it offers a wider range of seafood cuts and flavours. This is only possible through the high skill and expertise of the Chef Patrons, Yasuhiro Mineno, ex-head chef at Ubon by Nobu and renowned Europe-wide for his knife-skills, and Shinya Ikeda, ex-head chef at the prestigious Yumi restaurant in London. They are joined in the kitchen by talented young chef Daniele Codini former chef de partie at The Fat Duck who has been brought in as Senior Sous Chef. The team’s philosophy is all about using the freshest and top-quality ingredients from local seas and allowing the customer to enjoy it in more ways than the conventional sashimi cuts.
117 – 119 Old Brompton Road
0207 373 3990