Experience. Feel. Taste
The art of modern Japanese dining.
Certified Kobe Beef
Certified Kobe beef, served in whole of 20 restaurants ,prepared using traditional Ishiyaki, cooked on volcanic stone at 400°C for a unique experience.
Learn MoreBest Japanese Restaurant In London
With just 5 tables and 10 sushi counters, RAI offers the finest yet affordable omakase experience in London. Only the finest ingredients make it to your plate, including the A5 Japanese wagyu, one of the best beef in the world, Certified Kobe beef from Hyogo Prefecture, the finest Sanpuku nori harvested from Japan’s Ariake Sea, along with Koshihikari rice and aged soy sauces ranging from 2 to 32 years old.
RAI serves only fresh wasabi sourced from Mount Fuji, which takes up to 3 years to grow and grated just before serving to guarantee the best flavour. RAI offers a Japanese Fine dining experience built for those who want more than just meal; it’s about connecting with the food, the chef, and the experience itself.
For those who want a little bit of everything but aren't quite ready for a full course, we offer an exciting À La Carte menu that can be enjoyed in our Japanese Garden.
Discover London’s Best Japanese Dining
Executive Chef Padam Rai
Having won critical acclaim at Hot Stone in Fitzrovia, Executive Chef Padam Rai brings over 24 years of experience and excellence to our new concept, RAI, in Tottenham Court Road.
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 modern form of the cuisine we know and love today.
RAI is the latest stage of this exploration and evolution.
Hear From Our Customers
Hot Stone chef Padam Raj Rai is behind the menu at RAI.
Everything presented to diners here is a work of art, down to the tableware itself - artisan Rickie Cheuk, whose work has been displayed at Maison&Objet, is behind the exquisite, handmade plates and bowls which are created from sustainable materials.
RAI, from the same people behind Hot Stone. Led by Executive Chef Padam Raj Rai and its an omakase-only restaurant, with dishes in the multi-course menu.
Sushi and sashimi with koshihikari rice, sanpuku nori with aged soy sauces and freshly grated Japanese wasabi. The menu is actually at the lower end of things for omakase restaurants in London.
Chef Padam Raj Rai of Fitzrovia's Hot Stone opened a new experimental concept, where Kobe and Wagyu beef, Sanpuku nori and Koshihikari rice rub shoulders with cave-aged cheddar, Marmite, Wiltshire truffle, Scottish heather honey and Exmoor caviar.
