Continues to be exceptionalWith the departure of Mr Araki and the loss of the three stars, questions were raised as to whether the next chef could continue with the same perfection and quality of ingredients. Having been back it is obvious that the level has not changed and we were extremely impressed from start to end. The food is creative and extraordinary. Yes the atmosphere is more casual and different from what it was but it &ldquo;works&rdquo; and reflects, as it should, the personality of the new head chef. We loved it.

Trip Gourmet Awards 2023

The Araki

Pollen Street Social, I originally asked someone to go to a restaurant I didn&#39;t want to go to, but they couldn&#39;t come temporarily. It happened that PSS had a place, so I changed the restaurant decisively. At first, I was worried that I was wearing too casually, but I didn&#39;t expect the atmosphere of the restaurant to be relaxed and informal. The snacks and every dish are delicious, and there are no shortcomings except the lack of creativity. The service was very good. The waiter saw me take pictures, so he asked me if I wanted to take pictures before pouring the sauce. Overall, recommended.

Trip Gourmet Awards

Top 39 Fine Dining 

This was the most amazing Chinese restaurant I&rsquo;ve been at in London.Raphael was the most welcoming and gentle person in the restaurant.Food and drinks were unbelievably and we enjoyed it so much.For sure I&rsquo;ll be coming back anytime soon!!!

I also like the meat sauce cornflakes very much. The combination of cheese + meat sauce is really good. The beef bone marrow meat sauce shell noodles, Caesar salad, small potatoes... The taste is very good. I will go to this ～ so popular is really reasonable!

This is a Chinese food opened by a foreigner. The environment is much better than those Chinese restaurants on Chinatown, but it is very delicious. Most of them are Hong Kong-style dim sum and there are hot dishes. The service is good, the taste of the dishes is good, it is worth a visit.

Michelin starred dining at its best, deftly composed and constructed food, cooked with empathy and light touch, served by friendly and hospitable yet respectful staff. Veal sweetbreads were a revelation, the delicate touch with the wild garlic foam adding to the complexity of the dish yet brining freshness as well. Probably the best two-star I&#39;ve eaten at in the UK, worth the pilgrimage to London from the provinces.

&quot;Duck and Rice&quot; offers a mega dining experience with stylish ambiance. Their flexibility in accommodating a reservation for three, despite arriving with five, showcases excellent customer service. Overall, a top-notch dining destination.

这是我自己觉得在伦敦最舒服的餐厅，也是个人觉得是质量最稳定最有保证的。不管Araki San走之前之后，我都有visit on a regular basis，尽管不算频繁。我觉得大家应该蛮多人想知道Araki San走后到底有没有变化，还能不能稳坐伦敦第一的位置。接下来仅share一下今年在Marty接手后几次visits，个人口味和感受仅供参考，不喜欢不感兴趣可以不看。总的来说，个人觉得没什么太大的变化，毕竟食材本身没有任何的变化。氛围变得比以前轻松很多，毕竟三个厨师都是蛮年轻的，经常说些有的没的，没有以前的低气压。nigiri部分确实和以前有不同，也有差距。相比较于荒木先生，现在的厨师更喜欢偏硬一些的舍利，但是对我来说还是可以接受的程度（毕竟次郎派的更硬）。调味还是我喜欢的，微酸，比较subtle，endo的调味可能对我来说偏重了。鱼身和舍利的温度也是对我很合适的。

This is the most comfortable restaurant I feel in London, and I personally feel that it is the most stable and guaranteed quality. Whether Araki San is gone or not, I have visit on a regular basis, although not often. I think many people should want to know if Araki San has changed after leaving, and whether he can still sit in the first place in London. Next, I will only share a few visits after Marty took over this year. Personal tastes and feelings are for reference only. I don&#39;t like it or not. Overall, I personally feel that there is no big change, after all, the ingredients themselves have not changed. The atmosphere has become much easier than before. After all, the three chefs are quite young, often saying something that is not there, there is no previous low pressure. The nigiri part is indeed different and different from the previous one. Compared to mr. araki, the current chef prefers the harder Sheri, but it is still acceptable to me (after all, the harder Shiro pie). Seasoning is still my favorite, slightly acidic, more subtle, endo seasoning may be heavy for me. The temperature of the fish body and Shelly is also suitable for me.

如果要问在英国最好吃的日本料理，是哪一家，就是the araki，这家的海胆也是当地最好吃的，非常美味，而且特别的嫩特别的滑。

If you want to ask which Japanese cuisine is the best in the UK, it is the araki, this sea urchin is also the best in the local area, very delicious, and especially tender and special slippery.

个人认为美食最重要的是过后的回味。有些东西是好吃，但是当时吃完就完了，缺少一点绕梁三尺的美妙回味感。我当时吃完The Araki也只是觉得很好吃但那有什么了不起。结果第二天，我跪在地板上翻书时候，大脑里突然又浮现出昨晚那入口即化的吞拿鱼大腹和甜腻混合的恰到好处的鱿鱼寿司，那奢侈又极具挑逗性的口感在脑中不断翻滚，差一点，哈喇子就要滴在书上，随后全身有一种饿的站不起来的虚幻感。真是挺了不起。吃了这么多米其林餐厅的我，第一次对某个餐厅有这样难以自控的回味感。The Araki寿司店去年十月份从东京搬到伦敦，此前在东京银座已经获得米其林三星并且预约必须提前半年才可能有位置。毫不夸张地说，他在东京的熟客现在因为吃不到The Araki只能去光顾寿司之神小野二郎的店了（话说好多人吐槽在寿司之神的店的用餐体验，即只有半小时必须吃完所有寿司，然后翻牌换下一拨客人）。与其他可预约的餐厅网页不同，The Araki餐厅的官网既没有菜品图也没有环境介绍，只有一个唯一的菜单，显示着最低消费300磅（不含服务费），大概合人民币3千多元。可能有人会觉得脑子进水了吧，吃一顿饭花三四千。但的确，一次就餐最多容纳九个客人的吧台只接受脑子进水的客人的预订（笑）。喔，还有一个可以容纳六人的包间。姜文特别喜欢来吃，两个月光顾五六次了，我这次用餐时候也看见他带着女儿和其他导演在包间用餐。每晚餐厅会开两局。六点半一场，八点半一场，主厨荒木的脾气很大，迟到三十分钟以上的话就直接赶走不让吃了。据说中国人特别爱迟到，所以没少吃闭门羹。这么做的原因当然不仅仅是厨师对客人有要求，更是因为所有菜都是当着客人面现做，来晚了的话会影响厨师做菜的节奏和发挥。餐厅的环境特别简单，但是每样东西都是价格高昂或具有特别意义，比如下图这个200年的柏木所制成的金色古朴寿司台，是作曲家、音乐家坂本龙一（Ryuichi Sakamoto）送给店里的礼物。房间墙上仅仅挂了三幅画，其中一幅关于手持一只神龙的荒木；后面的食橱装着美丽的餐具（就是一格一格的柜子），有些很古旧，有些是日本一流艺术家的作品。食物追求纯粹的风格，主要以新鲜鱼生寿司为主。因为携程点评字数有限，节选我写过的文章&ldquo;【伦敦美食系列】欧洲排名第一的日本寿司店The Araki&rdquo;，有兴趣继续阅读可以在网上搜这个题目。

Personally think the most important thing about food is the aftertaste. Some things are delicious, but they were finished at the time, lacking a little wonderful aftertaste around the beam. I just thought the Araki was delicious when I finished eating, but what was amazing. The next day, when I knelt on the floor and flipped through the book, my brain suddenly appeared last night&#39;s entrance-implemented tuna belly and sweet-greasy mixed with the right salmon sushi, that luxurious and very provocative taste in the brain constantly tumbling, almost, halazi will drip on the book, Then there was a sense of illusory feeling of being hungry and unable to stand up. It was really amazing. I ate so many Michelin restaurants, and for the first time I had such an uncontrollable aftertaste for a restaurant. The Araki sushi restaurant moved from Tokyo to London in October last year after getting Michelin Samsung in Ginza, Tokyo, and reservations must be made six months in advance to have a place. It is no exaggeration to say that his regular customers in Tokyo now can only go to the sushi god Ono Erro&#39;s store because they can&#39;t eat The Araki (many people complain about the dining experience at the sushi god&#39;s store, that is, only half an hour to eat all sushi, and then flip the card for the next group of guests). Unlike other restaurant pages that can be reserved, The Araki restaurant&#39;s official website has neither a menu nor an environmental introduction, only a unique menu, showing a minimum consumption of 300 pounds (excluding service fees), about RMB 3,000. Some people may think their brains are in the water, and it costs three or four thousand to eat a meal. But it is true that the bar that can accommodate up to nine guests at a time only accepts reservations from the brain-in the water guests (laughs). Oh, there is also a private room that can accommodate six people. Jiang Wen especially likes to come to eat. He has been patronizing five or six times in two months. I also saw him take his daughter and other directors to dinner in a private room during my meal. The restaurant will open two games every night. At 6:30 a, at 8:30 a, the chef Araki has a big temper. If you are more than 30 minutes late, you will be directly driven away and not allowed to eat. It is said that the Chinese especially love to be late, so they don&#39;t eat less closed doors. The reason for this is not only the chef&#39;s requirements for the guests, but also because all dishes are made in front of the guests, and if you come late, it will affect the rhythm and play of the chef&#39;s cooking. The restaurant environment is particularly simple, but everything is expensive or special significance, such as the 200-year-old cypress wood made of golden quaint sushi table, a gift from composer and musician Sakamoto Longyi (Ryuichi Sakamoto) to the store. There were only three paintings on the walls of the room, one of which was about a barren wood holding a dragon; the cupboard behind was filled with beautiful tableware (that is, a grid of cabinets), some very old, some of the works of top Japanese artists. The food pursues a pure style, mainly with fresh fish and sushi. Because Trip.com has a limited number of words, I have written an article &quot;[London Food Series] The Araki, the top Japanese sushi restaurant in Europe&quot;. If you are interested in continuing to read, you can search for this topic online.

The Araki 寿司之神。荒木水都弘先生。值得体验。吃完的感觉就是明天还想来 不只是味蕾的享受 主厨的刀功视觉享受 以及各种讲解不同寿司的吃法 第一次觉得金枪鱼可以那么好吃

The Araki sushi god. Mr. Araki Shuiduxuan. Worth experiencing. The feeling of eating is that I want to come tomorrow. Not only the enjoyment of taste buds, the chef&#39;s knife visual enjoyment and various explanations of different sushi eating methods. For the first time, I feel that tuna can be so delicious.

目前为止吃过最好吃的寿司，第一道菜就让我彻底折服了。三道前菜，九款寿司和一份甜点，完成的没有任何瑕疵，无可挑剔。所有的食材都很新鲜，而且使用了大量的珍贵食材，名副其实的米其林三星（原来在日本）。清酒的选择很少，但是可以看出都是主厨Araki特地精挑细选的几款，问服务员推荐了一款，确实好喝而且性价比很高。如果有机会还会再去，实实在在的好吃。

I have eaten the best sushi so far, and the first dish has completely convinced me. Three pre-courses, nine sushi and one dessert, the completion is no flaw, impeccable. All ingredients are fresh and use a large number of precious ingredients, veritable Michelin Samsung (originally in Japan). There are few choices for sake, but it can be seen that the chef Araki has specially selected a few, and asked the waiter to recommend one, which is really delicious and cost-effective. If you have the opportunity, you will go again, it is really delicious.

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