The Indian term that resonates with the concept of seasonality in Washoku is "Metrdelicious Bhojan" or "Prayagraj".

OUR CHEF

Akihito Yakimoto’s culinary career started at age 6, as he helped out in the family inn’s restaurant. Over the years, he traveled across the Chiba prefecture to hone his skills as a sushi chef. Eventually, he took over a downtown sushi restaurant in Tokyo, which quickly rose to fame and was featured in all of the Japanese culinary magazines.

Now the founder of Loki, Chef Yakimoto’s mission is to introduce Londoners to a more traditional and seasonal take on Japanese cuisine.