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Aki
Contemporary Japanese
A former Grade II-listed bank in Marylebone, ceilings and all, converted into a sleek contemporary Japanese restaurant with a cocktail bar and an open kitchen where the robata grill gets a workout. The menu runs from sashimi and nigiri through to caramelised black cod, with Wagyu cuts available for anyone who feels like making an occasion of it. The room does a lot of the heavy lifting.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Caramelised black cod
“dishes such as caramelised black cod cooked on the robata grill”
Michelin Guide -
Wagyu beef cuts
“a selection of Wagyu beef cuts will catch the eye”
Michelin Guide
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