Jun 25, 2015 Restaurants
The spacious room, low lighting and repurposed industrial quality of Ebisu give it the feel of an oasis: you walk in and are immediately transported into a realm of calm and pleasure. Then the food — by chef Fred Wong (above) — starts to arrive and you discover just how true that is.
The sashimi is superb, but the wider reaches of the menu are well worth exploring: try, for example, the Hokkaido scallops with kumara ginger purée, shiitake mush-rooms and caramelised black vinegar, and the deliciously sweet and smoky miso-glazed eggplant. Ask about the sake — their guy Wayne Shennen is a total expert — and leave room for dessert.
A favourite dish: lightly battered spiced-apple doughnuts with cream & bitter chocolate ganache.
Takes large groups
Bookings not usually taken for dinner