Hot Stone

At first glance, Hot Stone appears to be just another low-key Japanese local. Classic minimalist interiors are matched with faux cherry blossom trees climbing the walls and cutesy chopstick stands in the shape of animals. But cheery staff (who, Nobu-style, offer a Japanese greeting in unison to everyone that comes through the door) and the skilful output of the kitchen lift Hot Stone well above the generically Japanese and prove that there’s more to this gem than meets the eye.

Guests can watch the chefs' work by dining at the counter or choose to sit at a handful of tables towards the back of the restaurant. As the name suggests, hot stone dishes are the thing to try – sizzling slabs of granite heated to 400 degrees which arrive at the table with your choice of protein, with diners left to cook the food to their liking. We opted for the luxe, startlingly tender A5 Japanese Wagyu, but we could have had Australian halal picanha Wagyu, certified Kobe beef or a seafood mix of scallop, king prawn, tuna and salmon. 

If that doesn’t appeal, there are plenty of other dishes which impress. Take the supremely flaky black cod (another nod to Nobu), marinated for 48 hours and slicked with homemade miso. Sushi, meanwhile, exquisitely presented in smart wooden boxes with freshly-grated Japanese wasabi, ranges from the classic to the contemporary: yellowtail, eel or seared fatty tuna with king prawn truffle, say, or a maki roll involving A5 Japanese wagyu and homemade goma sauce.

Just five minutes’ walk from Angel tube station, Hot Stone is well worth a look for anyone looking for an intriguing and intimate alternative to central London's party crowd of frenetic, fast-paced modern Japanese. And while it's by no means a cheap eat, prices are not outrageous for the high quality of the ingredients (fresh 100% Japanese wasabi features prominently), while the short and straightforward list of saké and international wines is worth exploring. 

Hot Stone is a steak and sushi bar in Fitzrovia that celebrates an ancient Japanese method of cooking and eating known as Ishiyaki (the art of cooking on hot volcanic stones). It specialises in serving the finest wagyu sourced from certified kobe beef, and uses this prized ingredient in a series of innovative dishes. Head chef Padam Raj Rai has over 20 years of experience in some of the best Japanese kitchens in the world and is now also the founder of omakase restaurant Rai in Fitzrovia.  

Hot Stone understands the importance of using high quality ingredients and takes provenance very seriously, from using one of the best types of sushi rice in the world (koshihikari) to sanpuku nori grown in the Ariake Sea and using fresh grated wasabi to add a subtle and aromatic flavour to dishes. In fact, Hot Stone serves its wasabi fresh at the table to ensure the freshest flavour possible.

There are two menus to choose from: an a la carte offering and a tasting menu designed to be shared between two or four people. The a la carte menu comprises a series of starters, sashimi, maki rolls and ‘hot stone highlights’ which is where you can choose from either wagyu or seafood to be cooked over hot stones at the table. Diners are put in charge of this part, so you can cook your choice of meat or dish exactly to your liking.  

The tasting menu, meanwhile, features slightly different dishes from the main menu including the likes of scallop, ponzu and plum sauce, a sashimi selection box, seared salmon sashimi with spicy truffle yuzu miso and truffle and, of course, A5 sirloin Japanese kagoshima wagyu. To drink, diners can choose to select a sake or wine pairing chosen by its in-house sommelier, to enjoy alongside the tasting menu.

For a limited time only, you can save 71% on an incredible 4-course wagyu experience, all for just £29.99. Head to the website to book today!