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Rai, a new creative and modern fusion concept, named after our founder Shrabaneswor Rai and Executive Chef Padam Raj Rai – will focus on multi-course omakase-style tasting menus that fuse the highest quality Japanese dishes with unique ingredients from the UK and around the world. Expect razor sharp sushi and sashimi alongside contemporary new-style Japanese dishes.

 

Served omakase-style in a multi-course menu, from Japan comes the highest-grade Hyōgo Prefecture Kobe and Kagoshima wagyu beef; Sanpuku, the finest nori from Japan’s Ariake Sea; Koshihikari rice and aged soy sauce alongside quintessential British ingredients including cave-aged Dorset cheddar, English truffle, and organic British chocolate.

 

Rai will also be using a selection of tableware that has been handcrafted from scratch using recycled materials such as plastics, scrap metals and wood.

Having won critical acclaim at Hot Stone in Islington’s Chapel Market, Executive Chef Padam Raj Rai brings over 20 years of experience and excellence to our new concept, RAI, in Fitzrovia.

 

Originally from Nepal and having trained in Osaka, Japan, he later moved to London where he held specialist sushi chef positions at some of London’s best loved Michelin-starred Japanese restaurants. Later, Padam went on to co-found Hot Stone, which gave him a platform to develop and hone his signature modern Japanese style, which recognises and celebrates both traditional Japanese origins and the British influences that have shaped the evolved the modern form of the cuisine we know and love today. RAI is the latest stage of this exploration and evolution.

Rai offers a stunning contemporary take on modern Japanese cuisine. Wherever possible our cooking uses local and seasonal products throughout the year to create perfectly balanced tasting menus, which have consistently been recognized as one of the best Japanese experiences in London by the leading press. View our A La Carte Menu

About RAI

Rai, a new creative and modern fusion concept, named after our founder Shrabaneswor Rai and Executive Chef Padam Raj Rai – will focus on multi-course omakase-style tasting menus that fuse the highest quality Japanese dishes with unique ingredients from the UK and around the world. Expect razor sharp sushi and sashimi alongside contemporary new-style Japanese dishes.

Served omakase-style in a multi-course menu, from Japan comes the highest-grade Hyōgo Prefecture Kobe and Kagoshima wagyu beef; Sanpuku, the finest nori from Japan’s Ariake Sea; Koshihikari rice and aged soy sauce alongside quintessential British ingredients including cave-aged Dorset cheddar, English truffle, and organic British chocolate.

Rai will also be using a selection of tableware that has been handcrafted from scratch using recycled materials such as plastics, scrap metals and wood.

Executive Chef Padam Raj Rai

Having won critical acclaim at Hot Stone in Islington’s Chapel Market, Executive Chef Padam Raj Rai brings over 20 years of experience and excellence to our new concept, RAI, in Fitzrovia.

Originally from Nepal and having trained in Osaka, Japan, he later moved to London where he held specialist sushi chef positions at some of London’s best loved Michelin-starred Japanese restaurants. Later, Padam went on to co-found Hot Stone, which gave him a platform to develop and hone his signature modern Japanese style, which recognises and celebrates both traditional Japanese origins and the British influences that have shaped the evolved the modern form of the cuisine we know and love today. RAI is the latest stage of this exploration and evolution.

Dine In
KOSHIHIKARI RICE
Dine in
SANPUKU NORI
Happy Hour
AGED SOY SAUCE
All Day
WAGYU