Dinings portrayal of eclectic Asian cuisine infused with Western sophistication should lead to a great culinary marriage that I was excited for, but was it any good? Time to find out...
Ideal for:
Adventurous eaters
Eclectic Asian dining
Quiet, intimate occasions
Dinings was once one of London's best kept secrets, but now its reputation is far bigger than its cosy interior. Time to review one wet September lunch time.
Ambience & Décor
Despite being cosy, the clever interior design, akin to traditional Japanese wooden décor, augments the dining space, whilst giving the restaurant an exclusive feel. Dinings fashion a simplistic décor via monochromatic wooden fixtures & fittings. A smattering of conversing diners translated to a palatable ambience.
Service
Upon arrival, the sushi chefs welcome you in Japanese. The maître de and waiting staff yell in Japanese, as an auspicious way of starting off your meal. Despite having few waiting staff, the service was immaculate, providing great suggestions. If the restaurant was at full capacity, this might test their efficiency levels.
Food
Whilst waiting for my companions, I ordered Tar-Tar Chips. These are mini deep fried tacos with a exotic centre filling. The bites I tried were Seared Wagyu beef with chilli miso and 'Hotate' Hand-dived Scottish scallops with spicy taramo sauce. The chilli miso and taramo sauce gave a kick, whilst the scallops and beef were cooked to perfection. My only gripe was the exorbitant prices.
The Scottish lobster and tomato miso soup had a generous helping of lobster. Other tapas ordered included the‘Nasu miso’ grilled aubergine with sweet miso, Wagyu beef tataki with porcini ponzu and Toro sashimi topped with foie gras mousse and kizami wasabi (right). All were sublime. Wagyu and porcini an unlikely marriage, but the earthy flavours complemented the succulent, rustic, seared beef. The fois gras mousse was novel and the highlight of the sashimi tapas. All flavour combos were amazing.
The knock out dish was the off-the-cuff order of Sous vide Scottish Scallop Sashimi with squid ink, nori jam & chilli tomato salt. The sous vide style kept the flesh moist and flavourful; great texture. The squid ink, akin to black caviar, is an acquired taste. The black ooze fused with nori (seaweed), gave a bespoke touch. Finesse added with chilli tomato salt sprinkled atop. Simply phenomenal, whilst visually enticing too.
Main course included Fresh water eel and foie gras donburi (bottom left) and wagyu beef steak donburi with garlic butter soy (top right). This third iteration of wagyu was one of the best Japanese dishes period. The wagyu was ensconced neatly in a teriyaki-type sticky sauce but the beef was better cooked (hence tasted better) than the previous wagyu iterations. Trying eel for the first time, this dish made me a convert. Foie gras and eel are a delectable mix! Sashi-mori (chef's selection of traditional sashimi), had nice salmon sashimi, but the sashimi style is not something I enjoy.
From nibbles to the dessert, it was exquisite. A truly wonderful portrayal of eclectic Asian cuisine. Japanese cuisine infused with Western sophistication does lead to a great culinary marriage. Yes, the dishes are expensive, but this small restaurant deserves big plaudits. One of the easiest A+ ratings.
Photos of Dinings and more can be found on Instagram here.
Final grade: A+
Final comment: Stunning. Dinings revolutionises Japanese cuisine, but at a price.
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