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Stories & Insights
From sake education to the art of binchotan. Guides, stories, and a window into the izakaya world.
What is Binchotan? The Ancient Japanese Charcoal Behind Our Cooking
Binchotan is a centuries-old Japanese white charcoal prized for its clean, intense infrared heat. Here is why it transforms everything it touches on the grill.
A Beginner's Guide to Sake: From Junmai to Daiginjo
Sake is one of the most misunderstood drinks in the world. Here is a straightforward guide to the main categories, how to drink them, and what to pair them with.
How to Find The Azuki: London's Hidden Izakaya on Chancery Lane
Tucked down Rolls Passage off Chancery Lane, The Azuki is not the easiest restaurant to find. That is entirely the point. Here is how to get to us.
From Dotori to The Azuki: Alan Tse's Journey Through Japanese Cuisine
From a childhood spent in his family's Chinese takeaway to eight years running one of North London's most beloved restaurants, Alan Tse's path to opening The Azuki was anything but straightforward.
The Izakaya Tradition: Why Japan's Backstreet Bars Are Coming to London
Izakaya literally translates as 'stay-drink-place,' and that simple idea is reshaping how Londoners think about eating out. Here is why Japan's beloved neighbourhood bars are finding a natural home in the capital.
Late Night Dining in London: The Best Restaurants Open After Midnight
London has a late-night dining problem. Most kitchens close by 10pm, leaving anyone hungry after that hour with little more than fast food or a sad kebab. But things are changing.