Sushi Tetsu – London, England

Sushi Tetsu – London, England

One important rule at Sushi Tetsu: no photography or videography allowed.

As a result, the only photo I have to share is the one of the exterior above. But if that means I can enjoy the incredible dining experience within, I’d gladly trade a hundred pictures for a single meal. Sushi Tetsu is truly exceptional.

Nestled in Farringdon, this area is home to stellar establishments like St JOHN and Bouchon Racine—favorites of Sushi Tetsu’s chef and co-owner, Toru Takahashi, who mentions he hasn’t yet had the chance to visit the latter due to his busy work schedule. Since its opening in 2012, Toru and his wife, co-owner and welcoming host Harumi, have worked hard to maintain their culinary vision. Despite challenges posed by the pandemic and ingredient availability from Japan, Sushi Tetsu stands out in 2025 as one of the top sushi omakase experiences in London.

The selection of produce is impressive. Although, as Takahashi-san acknowledges, it can’t quite compete with what’s found in Japanese markets, it’s certainly a cut above much of what’s available in London. Diners can expect snow crab from Alaska, yellowtail from Japan, bluefin tuna from Spain, Orkney scallops, and wasabi from Japan’s Shizuoka Prefecture, along with homemade ginger and ponzu sauce.

Another dining guideline: please refrain from wearing strong scents, as they can interfere with the delicate balance of flavors in the meal.

At Sushi Tetsu, balance is key. The experience begins with a delicate soup of snow crab and sweet shrimp, followed by sashimi featuring yellowtail, sea bream, and three cuts of tuna (akami, chutoro, and otoro). Each is thoughtfully paired with soy sauce, ponzu, and a tōgarashi-infused miso paste, alongside palate cleansers. Then, more snow crab arrives, leading into a delightful progression of nine expertly crafted pieces of nigiri. Highlights include squid, mackerel, salmon, trout roe, scallop, sea bream, yellowtail, chutoro, and otoro, each touched with the perfect amount of soy sauce and, when needed, seared with a blowtorch. Every piece simply melts in your mouth.

Sushi Tetsu seats just seven guests, and on my visit, every seat was taken. Watching Takahashi-san meticulously prepare the nigiri was a pleasure. Both he and Harumi were not only friendly but also eager to share stories and educate diners about Japanese cuisine.

The entire experience stretched across four delightful hours, concluding with a handroll of tuna tartare, miso soup, and a sweet egg omelette. Unlike my previous four-hour experience at Kitchen Table, this one never felt sluggish. It’s remarkable how an engaging sensory experience can make the wait for each course so enjoyable.

Sushi Tetsu has cultivated a lovely slice of Japan right in London’s heart, and I wholeheartedly recommend it.