Having won critical acclaim at Hot Stone in Islington’s Chapel Market, Executive Chef Padam Raj Rai is launching a new creative and modern fusion concept, RAI, in Fitzrovia on January 21st.
Drawing on 20 years’ experience in some of the city’s most renowned Japanese restaurants, including Nobu, Tsukiji and most recently Hot Stone, Padam’s tasting menus chart the history and modern-day evolution of Japanese cuisine whilst showcasing meticulously sourced ingredients.
Served omakase-style in a multi-course menu, from Japan comes Hyōgo Prefecture Kobe and Kagoshima wagyu beef; Sanpuku, nori from Japan’s Ariake Sea; Koshihikari rice and aged soy sauce, alongside quintessential British ingredients including cave-aged Dorset cheddar, English truffle, and organic British chocolate.
The modern style of cooking is reflective in the contemporary interiors with the restaurant décor drawing inspiration from the philosophy of minimalism and Japanese design. Boasting traditional wooden panelling, accent tiling and eye-catching artwork by 18th century Japanese ukiyo-e painter Hokusai Katsushika, the neutral tones create a relaxed and refined atmosphere for guests to enjoy, whilst also using a selection of recycled tableware designed by Rickie Cheuk that have been handcrafted using materials such as plastics, scrap metals and wood.
Open four days a week, RAI’s tasting menu is priced from £110 per person. For those wishing to explore innovative Japanese techniques further, optional supplement courses spotlighting the signature Kobe (£65) and Nigiri (£28) will also be available.