Sushi Tetsu
Clerkenwell
Seven seats, one chef, Edomae discipline, London's hardest reservation
British ingredients, Mexican grammar, Santiago Lastra's Marylebone manifesto
Santiago Lastra arrived in London via Noma's Mexico pop-up and made an unlikely bet: cook Mexican food using only British produce. No avocados, no limes, no tomatillos out of season. Cornish cuttlefish becomes aguachile, Devon scallop replaces tropical fish, gooseberries do duty for tomatillos. The dining room, pale wood, woven lampshades, open kitchen, frames it as serious cooking rather than cantina. One Michelin star since 2021, climbed into the World's 50 Best top twenty in 2024. The downstairs mezcaleria is its own destination, but the tasting menu upstairs is the reason flights get rescheduled.
Book the tasting menu at the counter if you want to see Lastra's brigade work. The mezcaleria downstairs is a separate booking and worth a return trip, over 100 agave spirits, mostly small Oaxacan producers.
At a Glance
View Type
Royal Park, Street Scene
View Quality
Good
Awards
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