Harmony in Hesitation
Wagyu N Sushi near Oxford Circus, the latest venture from the Hot Stone group in London, struggled to salvage the overall dining experience.
While I begrudgingly acknowledge the quality of the ingredients, including the Wagyu beef and commendable fish dishes, the restaurant’s turbulent history with a failed Nepalese escapade and its siblings, Hot Stone and Rai, left me wondering about the competence of the establishment.
The ongoing saga of experimental dining at Wagyu N Sushi appears to be more of a shrinking Titanic than a refined culinary journey. It seems the management is stuck in a cycle of trial and error, with each endeavour missing the mark. The highs of culinary bliss are short-lived, left me yearning for a decisive and coherent culinary direction that seems sorely lacking at Wagyu N Sushi.
Ambience:
Undeniably peculiar. The lack of originality struck me immediately, as the same decor from The Gurkhas, a failed Nepalese restaurant under the same ownership, was shamelessly recycled. The attempt to create an atmosphere with fake cherry blossom flowers plastered over the walls and a conspicuous artificial tree looming in front of the bar only added to the bizarre ambiance.
It felt like a feeble attempt at sophistication, leaving patrons like myself questioning the establishment’s commitment to creating a unique and immersive dining experience.
Service:
One consistent positive aspect of this restaurant group is the service. The staff was attentive providing me a decent level of hospitality.
However, the glaring flaw in their presentation is the choice of attire. It’s disheartening to witness the staff adorned in cheap Yukata costumes, a blatant display of a lack of attention to detail and a disregard for the importance of a polished and professional appearance.
Drinks:
The menu did boast somewhat commendable signature cocktails and wines. They carefully consider what pairs well with their dishes.
Price: £££
Their reliance on discount vouchers and a pay-in-advance system for food creates an illusion of affordability, masking the fact that patrons end up shelling out for drinks and service charges on top.
It’s a crafty maneuver that may leave customers feeling they’re getting a deal, but in reality, it raises questions about transparency and honesty in their pricing.
What I Ordered:
Premium Gyoza
I indulged in three types of Gyoza. The Japanese Wagyu Gyoza was undoubtedly the star of the trio. The succulent Wagyu filling elevated the classic gyoza experience to new heights. Each bite was a symphony of rich, umami-infused goodness, leaving me yearning for more.
Sushi and Sashimi
They presented the dishes in a Jyubako (Japanese box) and furoshiki with a traditional Japanese design. The presentation, while aesthetically pleasing, didn’t compensate for the rushed service – they couldn’t wait to snatch it away, as if afraid it might get a speck of dirt.
The Sashimi, if it can even be called that with the spiced sauce drowning it, was lovely, though hardly a revelation, especially for someone who’s already been down the same road at Rai.
The sushi, while of good quality, raises uncertainty regarding whether seaweed can be classified as ‘special’ ingredients. On the right side, a shrimp tempura was more enjoyable. Personally, I prefer it with a more daring sauce, perhaps spiced or mayo, but here, it’s served with the soy sauce. Although pitched as a fusion dish, the execution feels more like a confused attempt than a thoughtful blend of flavors.
Wagyu and Unagi with Japanese rice
They persistently stuck to the Jyubako gimmick again. Admittedly cute, but is it too much to ask for some creativity in serving Japanese dishes? Jyubako is traditionally reserved for Unagi rice, so perhaps they should consider evolving how they present their sushi.
My initial excitement of unveiling the box quickly dissipated as I found half of it filled with an abundance of greens, leaving the Wagyu and Unagi unceremoniously sprawled atop rice like a dish fit for children.
Sure, the marbling on the beef was visually enticing, and the Wagyu was expertly cooked to a perfect medium-rare, practically melting in the mouth with rich, savory notes. However, the serving style lacked warmth, and I wanted a wasabi opportunity to cut through the fattiness.
It was the Unagi that gave a highlight on this dish. The delicate combination of sweet and savory sauce, paired with the perfectly grilled eel, maintained a luscious texture and absorbed a subtle smokiness from the grill.
Miso Cheesecake
The Miso was a miss — its presence barely registered, overshadowed by an overwhelming yuzu pudding flavor. Although I finished it in 5 seconds as a sweets lover.
Conclusion:
My experience with Wagyu N Sushi left me a mixed feeling. While they served a decent quality of Japanese dishes, the conceptual mismatch and absence of a wow factor make a return seem unlikely. Perhaps dedicating more time to refining their culinary identity and less to experimenting might be the recipe for a love story that could truly captivate London’s food enthusiasts.
Until then, my heart (and taste buds) remain open to new and more harmonious culinary connections. As a Japanese food enthusiast, my appreciation extends beyond the allure of their restaurant name, which cleverly combines two beloved words, ‘Wagyu’ and ‘Sushi.’
It remains to be seen how long this establishment will endure, especially considering how London’s foodies tend to flock to voucher-driven experiences. What is next after “Opening Offer”?
Tips from Hanako:
- Check their continuing offer from their website. Or comment here and I can give you a discount code.
- Choose Mochi than cheese cake for your dessert.
