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Sake No Hana -is Alan Yau losing the plot?


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I am curious as to your views on Sake No Hana, the new venture from Alan Yau in central London. I was rather expecting a "Hakkassan" approach to Japanese food i.e. something which made it more accessible, while retaining high cooking standards. The room has had a lot of money spent on it but lacks warmth, and the menu makes no attempt to be welcoming, not even translating the Japanese terms for each style of cooking. The standard of produce is high e.g. excellent sashimi, yet technique was inconsistent:a piece of wagyu beef was cooked until it was grey. The menu is authentic enough, yet for example tempura seemed a long way away from the gossamer light version that I encountered in Tokyo. Despite the PR lure of the Alan Yau name, I cannot see this having the same level of success as his other London restaurants.

 

For a detailed review see my website www.andyhayler.com

 

Other opinions?

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I am curious as to your views on Sake No Hana, the new venture from Alan Yau in central London. I was rather expecting a "Hakkassan" approach to Japanese food i.e. something which made it more accessible, while retaining high cooking standards. The room has had a lot of money spent on it but lacks warmth, and the menu makes no attempt to be welcoming, not even translating the Japanese terms for each style of cooking. The standard of produce is high e.g. excellent sashimi, yet technique was inconsistent:a piece of wagyu beef was cooked until it was grey. The menu is authentic enough, yet for example tempura seemed a long way away from the gossamer light version that I encountered in Tokyo. Despite the PR lure of the Alan Yau name, I cannot see this having the same level of success as his other London restaurants.

 

For a detailed review see my website www.andyhayler.com

 

Other opinions?

 

Andy your site has been hacked!!

 

:blink:

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I am curious as to your views on Sake No Hana, the new venture from Alan Yau in central London. I was rather expecting a "Hakkassan" approach to Japanese food i.e. something which made it more accessible, while retaining high cooking standards. The room has had a lot of money spent on it but lacks warmth, and the menu makes no attempt to be welcoming, not even translating the Japanese terms for each style of cooking. The standard of produce is high e.g. excellent sashimi, yet technique was inconsistent:a piece of wagyu beef was cooked until it was grey. The menu is authentic enough, yet for example tempura seemed a long way away from the gossamer light version that I encountered in Tokyo. Despite the PR lure of the Alan Yau name, I cannot see this having the same level of success as his other London restaurants.

 

For a detailed review see my website www.andyhayler.com

 

Other opinions?

 

Andy your site has been hacked!!

 

Sorry about the temporary site problem. The site is being restored and will be back up in a few minutes; I will be changing ISPs after this incident.

Andy

 

:blink:

 

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