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Moshi Moshi News Oct 2014

moshiNews1

Moshi Monthly Member Deals

#1: Half price omakase sushi and sashimi platters on Mondays!

#2: Complimentary seasonal salad or prawn head cripsies when you order our MSC dishes Alaskan salmon teriyaki or Black cod

General Terms and Conditions: The offers cannot be used in conjunction with any other promotion. Not redeemable for cash. Please present your Member's card to take advantage of these offers.
moshiNews1 Breaky Bottom & Lafcadio Hearn at Moshi Moshi

Tuesday 23rd September 7.15pm

We are delighted to be able to host the first release of 'Cuvιe Koizumi Yakumo' International Wine Challenge Gold Medal 2014 from Breaky Bottom, our much-loved English sparkling wine producer, from Lewes in Sussex. Peter Hall has established an international reputation as a winemaker. He is the great-great nephew of the famous writer Lafcadio Hearn, also known by his Japanese name Koizumi Yakumo. In the week which marks the 110th anniversary of his death we would like to honour the man who forged links between the East and West with this exciting dinner at Moshi Moshi.

Booking essential liverpoolstreet@moshimoshi.co.uk or call T: 020 7247 3227.

Click for a preview of the menu and more about the vineyard and Lafcadio Hearn.

Caroline first met Peter Hall as a small child when she was fortunate enough to be playing with piglets in haystacks on his beautiful farm in the middle of the rolling Sussex Downs. They subsequently reconnected in adult life thanks to a mutual appreciation of the Slow Food movement and good food, and Moshi Moshi has happily listed Peter's heavenly sparkling wines ever since.

Breaky Bottom is an isolated farmstead set in a beautiful secluded valley in the South Downs near Lewes. Peter Hall planted the vines in 1974 when there were only about a dozen vineyards in the UK.

He made elegant still Loire-style wines with the variety Seyval Blanc. More recently the classic Champagne grapes Chardonnay, Pinot Noir and Pinot Meunier have also been planted but Seyval Blanc is still the principal variety. Since 2004 the vineyard produces 100% sparkling wines following the Mιthode Champenoise. Breaky Bottom is served at official Government receptions and was selected as part of the Queen's Jubilee and the Olympic celebrations.

Lafcadio Hearne (1850-1904) was born on the Greek island of Lefkada to a Greek mother and Anglo-Irish father and was brought up in Greece and Ireland. When he was nineteen he moved to the USA and then on to Japan in 1890, where he spent the rest of his life teaching and writing. Hearn was one of the first great interpreters of things Japanese for western readers. His long residence in Japan combined with his perfect insight and sympathy, keen intellect, poetic imagination and clear writing style have insured him a devoted readership. among both foreigners and Japanese for over a century.


moshiNews1 20th Birthday Celebrations come to a close!

It was an emotional roller coaster turning 20 again and we were delighted to have received so many entries for our Haiku, green tea and what will we be eating in the future? competitions. A big THANK YOU to everyone who took the time to make an entry!

Competition Results

Green Tea

It seems green tea has reached all far corners of the world in various guises, ranging from a boutique range of beauty products to seemingly the most popular application in a Green Tea Kit Kat! The winner has gone to the most curious use though, from James at Drusilla's Park in Sussex who informs me 'Lemurs kept in captivity can sometimes suffer from iron storage disease, if tannin is included in their diet this can help reduce any problems. Therefore as a precaution, we give our lemurs green tea as part of their diet.'
Lucky Lemurs!
Thank you James!

What will we be eating 20 years from now?

Responses ranged from the apocalyptic to the desire for better food systems with plenty of molecular gastronomy and skullduggery in the middle. Worryingly the optimists were few on the ground, so we've chosen Wendy's contribution, as she shed a ray of hope, and we concur that under utilised species or parts of fish hitherto discarded will necessarily become more valuable.

Wendy's entry said:

@MoshiMoshiLDN I think your Cornish kabayaki will be very popular in the future especially when eel itself is becoming very endangered

Haiku Competition

We were overwhelmed with your responses, so many beautiful thoughts out there on how your lives have changed in 20 years. It wasn't easy deciding, so many personal journeys , but in the end we went for one we feel we can all relate to.
Thank you LJ for your winning entry!
It took twenty years
To know things that matter most
Love, Health, Fun, Friends, Food.
LJ

Click here for a selection of some of our favourite entries.

moshiNews1

It's our Birthday!

We are celebrating 20 years of conveyor belt-sushi arriving in London!
1994 - 2014

What were you doing 20 years ago today? July 24 1994 was the date Moshi Moshi opened its doors for the first time and brought the 'kaiten' sushi conveyer belt to the UK. We'd love to catch up with anyone who visited us in those early days. If you were there, please let us know. The first few to respond will be invited to a special birthday celebration! For a chance to be there at the party please email us your memories of your first visit to Moshi Moshi.

Hugh Ferneally Whittingstall was there, and says:

"Walking into Moshi Moshi for the first time, almost 20 years ago to the day, was one of the most memorable 'first impression' moments of my restaurant reviewing career. The location, the design, the buzz - it all felt very new and exciting. But being suspended in a cool glass capsule over the rail tracks, and sitting on chic minimalist furniture, would have counted for nothing if it wasn't for the outstanding quality of the sushi.

Two decades later it is immensely to the credit of Caroline Bennett and her team that MM is still one of the best places to eat Japanese food in the capital. Not only that, but they are flying the flag for sustainably caught fish in a way that proves that even in the ruthless environment of the London restaurant scene it's still possible to stick to your principles and make a success of your business."


Email sent on Fri, Jul 18, 2014

Happy Memories

Our birthday celebrations are getting under way. Thank you for sending in so many of your Moshi Moshi thoughts and memories! Our sprits have all been lifted from your kindness in sharing these with us – wonderful, thank you!

Now it is time to share some of ours. There have been many changes since we first opened 20 years ago in July 1994. But I am privileged to still be working with three incredible chefs who have been with me since the beginning, and Emily at the front of house. I'm sure you'll recognise Hong, Dionisio, Benji and Emily from these photos, as eating sushi every day means they haven't aged much.

Here are some of their first memories of our opening back in the early 90s – 'kitchen confidential' sprang to mind!

Chef Hong
(pictured behind the sushi counter in 1994!)

"I Remember when we first opened we used to close at 5pm, the City was so quiet in those days, even the pub on the station Hamilton Hall closed at 7pm"

"People didn't know how to eat sushi in those days, nowadays, everyone knows"

"It's like a big happy family working here – after all, I see Dionisio more than I see my family! I remember customers used to walk past the glass window on their way to work in the morning and wave – we would say ' see you later!' and they all came in for lunch. They came early at 11.30am so they didn't have to wait so long in the queue"

"Our customers were mostly men, but there were a few girls that would come in on their own after lunch when it was less busy, and we were young, so we had time to chat them up!"

"Sushi chefs were unusual in those days, we commanded a certain respect from our customers I think and we wanted to treat each one well. We made special dishes for them, and joked with each other 'hey, Dionisio, your girlfriends just come in'. And then one day, for some reason, all our girlfriends came in on the same day – we panicked - didn't know what to do!!"

"I remember a different Christmas party to the one Dionisio remembers – I remember one at Havana in Soho where I came with my wife, we'd been trying for a baby for ages but had given up hope, then soon after that party she conceived and we had a millenium baby! "

"It's nice when customers who have moved away come back to say hello. There are many, but recently I have seen a woman who had moved to Scotland and a man who must have done well in the City and retired early to live in Cambridge and they came back and worried I wouldn't remember them – of course I do! They are surprised I am still here but its nice they are pleased to see me."

"It's nice to see our old customers dropping in when they are in London. Chefs aren't paid much, but seeing that customers are happy, makes me happy."

 

Chef Dionisio
(pictured with Caroline on a visit to Loch Duart salmon in 1999)

"I remember Caroline coming over from Tokyo to interview me at the Sheraton hotel in Manila where I worked. She gave me a contract for three years, and I thought to myself 'wow, that's way too long! And here I am 20 years on..."

"I was so happy to be going home in the first year for Christmas that at the Moshi Moshi staff Christmas party I got more drunk than I ever had before, I got into my first ever taxi but couldn't remember where I lived!"

"I remember how much our customers used to eat, they would come four or five times a week for lunch, and the traders would sit in their coloured jackets stacking the plates up vertically and the beer bottles horizontally. Two of them came together nearly every day. I saw one of them again just a few months ago, but he hardly ate anything compared to when he was young!"

"I've seen lots of customers come in as singles, then find a girlfriend, and now they come in with their teenage children! "

Emily
(pictured Emily serving sushi platters at Sony's headquarters in Wales)

'My romantic and lovely experience working in the world of Moshi Moshi' By Emily:

"Well I remember a German customer coming in every day, many customers did, but he came in because he wanted to see me"

"One day he came in with flowers and chocolates for me, ....but my husband was working in the kitchen"

"Another of my regulars was an old man who always kissed me on the cheek... Dionisio used to joke with me that his lips were cold... anyway, he always ate uni (sea urchin), ikura salmon roe and scallop... but he doesn't come anymore"

"When I first arrived from the Philippines I started work and had to ask a customer what the orange fish was... Salmon he said! "

"I've often had to be vigilant - customers try to hide plates in their bags or leave them in the toilet. A few times other customers have spotted them up to no good and alerted me to the thieves. That was nice."

"It's nice when the regulars walk past and wave, sometimes I saw customers coming in 5 times a week. They always told it was the best sushi in London. A young couple used to come in as girlfriend and boyfriend, now they come in with their children, and still tell me ' we love the food, we love the people, we love the place' and now their children are saying the same thing. Then we had a regular who even through her pregnancy came in most days and her baby was really strong! Now she comes in with her 3 children."

"Back in the old days some customers used to think I was the owner, and come up to me and say ' good business!' ... I was a bit shy to hear that! "

"I miss some of my old colleagues, especially Tulay our manager for a while, and Yuki. Yuki fell in love with one of our chefs, and they planned to live with each other in Brazil, but he didn't even turn up to the airport."

"Yuki has won the lottery now, over a million I hear, so that was her blessing. We still all love the chef though, he's still with us! At the beginning I remember it wasn't easy – the Italian mafia management used to eat in front of us and sit at the back together and tell us to get on with our work – we Asians were like the slaves."

"One day, we saw one of the cashiers taking money from the till, we told the manager, but because the cashier was a friend of his he did nothing, so we all went on strike. Me and Mr Hong, Benji and Dionsio, we shut the restaurant and went and sat in MacDonalds! I've loved meeting all the people here, they are what keep me going."


Email sent on Mon, Jul 21, 2014

Member Offer

20% discount Today

In a few days time we will be 20 years old! Celebrate today with a 20% discount on all food! Just show us your Members card to benefit from the offer anytime from 11.30am to 10pm.




Email sent on Tue, Jul 22, 2014

Get a taste of the past at Moshi Moshi

Gone are the days when our customers wanted diet coke with a crabstick and avocado maki roll. Everyone's palates seem to have become more refined over the last 20 years. Now customers devour more obscure dishes like our ankimo, the liver of the monkfish – our 'foie gras' of the sea – or our prawn head crispies. Who would have thought the British would eat anything with eyeballs intact? And instead of Coca Cola with sushi, you are opting for a cup of sencha green tea or an Asahi.




Email sent on Wed, Jul 23, 2014

Being a sushi chef might be hard, choosing MSC isn't

Moshi Moshi is committed to sustainable food and we are delighted to be working with the Marine Stewardship Council on the tricky business of traceability in the fisheries chain.

Here's what they had to say about our collaboration: "At the MSC we work with partners like Moshi Moshi to safeguard seafood stocks for this and future generations. Buying seafood bearing our blue ecolabel will help us do just that". Being a sushi chef might be hard, choosing MSC isn't.

Watch MSC video here.




Email sent on Thurs, Jul 24, 2014

It's our birthday - come join the party

Well, today is our big day - we are officially 20 years old. We've been overwhelmed by the responses from you, our much treasured and lovely customers. We are throwing a party tonight, and are thrilled to have so many of our loyal and regular customers join us. Here are snippets of some of the memories you have kindly shared with us:


"'I can remember my initial excitement at being seated at a bar where the little multicoloured plates busily sped past carrying their precious cargo. Having only experienced the usual suspects of cooked fish from these shores, what those plates were carrying could have been from another planet - the unusual presentation, wonderful textures, unrecognisable colours and glistening in the light, looking so fresh that they could almost jump off the merry go round." - Chris


"Moshi Moshi very soon became the place I go to treat myself. I have had birthday celebrations, office xmas parties and other occasions but first and foremost usually once a month I slip into the Liverpool Street restaurant nod to Hong, sit at the bar alone and think, watching those busy little plates going about their business and enjoying every mouthful of what they carry." - Chris


"Happy birthday, Caroline and Moshi Moshi! Like Hugh said – great to see both the business doing well and you sticking to your sustainable fishing principles all these years down the line, inspirational!" - Charlotte


"I've been coming since 1994 and my wife and I broke her no raw fish fast while she was in early labour with our oldest who is now nearly 17!" - Simon


"I have been a devoted customer of yours since the mid nineties when I worked in Canary Wharf!" - Andrew


"I just wanted to congratulate you on 20 years of Moshi Moshi. It is still my favourite Sushi Place, made all the more special by Mr Hong. I hope he is still there as I have not been in a while. The years 1999-2003 were my Moshi Moshi obsession years, when I would go about 4 days a week after work. It is where I took my 18 month old nephew and started his love of sushi and my niece a few years later, when Mr Hong made her a special grape Maki." - Sheba


"Over the years I have leant to really appreciate Moshi Moshi's really fresh fish. I particularly love you Yellow Fin Sashimi. It's one of the reasons I bring people to Moshi Moshi when I want to impress." - Eric


"I remember eating there in 1996 when I started at UBS which was just round the corner. Always a firm favourite.I ate there yesterday and I mentioned that one of the chefs had been with you since I started eating. Quite amazing.

We had a guy from the States who used to come over in the 90's - Dave Schoneberg - affectionately nicknamed Dave Sconeberg - he was a huge man - he held the record for the number of plates eaten - 20 - now that was a lot of sushi!" - Graeme


"A visit to Moshi-Moshi used to be a pay-day treat but now I attend more frequently as I like to practice my Japanese with some of the staff." - Eric


"In 1994, I worked in a City firm, which was only about 10 minutes walk from Liverpool Street Station. One day, a friend mentioned to me that a new sushi place was opening inside the station, and we went there for lunch the following day.
For me, it was love at first sight (and first bite!). The beautiful food creations were floating by on the conveyor, each one of them tempting! The food was delicious, light and satisfying, and we often commented that it was a 'happy food.
We became regulars, always coming early, at about 12, so that we could grab a place, since Moshi Moshi very soon became so popular with the City workers that around 1 pm, there was always a huge queue of devotees.
I used to go there during the day and in the evening, with friends and family, with colleagues from work and with foreign visitors, including Japanese - who were immensely impressed and amused by the food and the ambiance. I took a friend's young son there, who is autistic - possibly, it was his favourite place of all the restaurants I have taken him to, as he could choose any dish he wanted from the conveyor and watch the departing trains at the same time. Moshi Moshi has always been friendly, and after being done up, quite chic. We still go there, even though I do not work in the City anymore. If you want the loveliest sushi place in London, this one is for you! " - Julia


"Caroline, I only recently met you but to say that I've been coming to Moshi Moshi since 2002 and its still my favourite sushi. I've been to previous locations at Brighton, Canary Wharf and Ludgate Circus and now I am a regular customer at Liverpool St. I try and come once a week, and to me Moshi Moshi is a treat to take home on a Friday night to share. " - Tom


"My girlfriend and I love your restaurant and are delighted that it's been so successful Two decades is no mean feat!" - Ben


"Thanks for being an outstanding contributor to building an ethical and sustainable business! You're one of very VERY few restaurants I know that seeks to make a difference." - Ann


"I was one of the people who queued up or got there hugely early to enjoy far too many plates of wonderful sushi – it was and still is a fantastic concept !!" - Andrew

Our first ever customer

This is a photo of our first ever customer; Marina, from Germany (though at the time, I didn't know that). I remember her walking through the door and asking ' are you open'? I looked at the chefs, they looked at me, shrugged, and we said ' yes, sure!' She spent about £3.60 but had only £2.70 on her - I was just pleased to have welcomed my first customer, so didn't mind at all. Years later on my return from Japan, I went to yoga at a nearby gym ….and there she was, standing in front of me, teaching me downward dog.




Email sent on Fri, Jul 25, 2014

Eat like it's 1994

Fancy eating like it's 1994?

For one day only Moshi Moshi customers can go back in time and order our once popular crabstick & avocado maki roll for just 90p – our price in 1994! - and our our second bestselling dish in the early 1990s. Just ask one of our team and 'roll' back the years.




Email sent on Mon, Jul 28, 2014

1994 Menu & Prices today

To celebrate our 20th birthday we will be making our 1994 menu and charging 1994 prices at the sushi counter today! Back in 1994 our cheapest plate price was £90p and the most expensive one £2.50 and we had a number of dishes that have now disappeared.

But while our prices may have gone up over the last 20 years, so too have our costs, though not in proportion, a sad reflection on how poorly people and our planet's resources are valued. While our rent was just £8,000 a year in 1994, it has now increased by more than 12 times. Wages though have risen far less dramatically: in 1994 the basic hourly rate of our service team was £3.50; now, I am neither proud or pleased to say, it's set at £6.31, the minimum wage. With housing costs fast outstripping earnings its perhaps no surprise that food suppliers have been facing relentless pressure to keep costs down – with poor animal welfare and environmental destruction the accepted means of staying competitive.

But at Moshi Moshi we firmly and sincerely believe that there has to be better way and we remain committed to good value without costing the Earth . See our website for more details.




Email sent on Tue, Jul 29, 2014

Healthy eating at Moshi Moshi

Today our birthday celebrations look at joining the health of our customers with the health of the planet.

Japanese food is famously healthy – a typical sushi set is between 200-500 calories and high in omega 3 fatty acids. But they are just the headline benefits; the real beauty of Japanese food lies in its immense diversity of nutrients, from seaweeds and fish roe to yam potatoes and green tea. A typical Japanese meal will be made from all number of ingredients, sourcing a balance of nutrients from the sea, the soil and the sun. I am a firm believer that 'we are what we eat' and that happily enough, almost always, carefully sourced nutritious and delicious foods are not only good for us, but for our planet as well. Below are a few snippets of our commitment to feeding you well:

All our meat is free range and comes from a family farm in Essex where it is fed only on natural foods. All our eggs are free-range.

While we think it is important to stay true to the Japanese tradition of adding sugar and vinegar to sushi rice – we have reduced the amount of sugar to the lowest level possible without compromising the delicate balance of flavours. We also only use low levels of salt and sugar in our other dishes, and substitute sugar with apple juice wherever possible, which is why our teriyaki sauce is do delicious. Diners have a choice of white rice or genmai brown rice with all our hot dishes, and some of our sushi.




Email sent on Wed, Jul 30, 2014

Our fabulous fishermen - 20% off Cornish Catch

Connecting with our fisherman has been one of the many joys I've had in running Moshi Moshi.

For the first decade of our lives, we were relying on fish through wholesellers buying from Billinsgate, and I remember the day I asked my chefs to order fish from the UK for me to try as sashimi. We ordered lemon sole, plaice, megrim, ling and some others, and the chefs dutifully cut it up and prepared it as sashimi. But they wouldn't touch it, leaving me to plough my way through slices of mushy textured flesh and risking food poisoning in the process! Britain just wasn't geared up to eating our fish raw, so when I first met Chris Bean through Slow Food's Terra Madre event, my life changed.

Chris is a coastal fisher who catches off the Lizard in Cornwall. He uses static nets that don't damage the marine environment, and his mesh size is such that he can avoid catching the babies because they can swim through, while the really big fecund fish bounce off, so he is left with a good size of catch from a marine protection point of view. Because he ices on the boat and the fish are taken out of the net by hand, their flesh is in prime condition and dead tasty for us. Since we first started buying from Chris he now takes fish from other like-minded fishers in the area and sells to quality and environmentally aware chefs in London.

I was delighted to hear that from one year to the next he had doubled his income on exactly the same volume of fish, a real success story in my view as it protects the livelihood of these small scale fishers, without whose knowledge we would lose our ability to fish in this way that does little damage to our precious seas.

Here are some photos of your fisherman at work for you – on a day like the one I am writing this today, I can be wholly envious of their labours, but it is timely to remind myself that they get fish to our restaurant even in the height of winter chills and storms. For that I must be truly thankful, as fishing remains the UK's most dangerous profession.

I hope you enjoy the photos.




Email sent on Thu, Jul 31, 2014

Compose a Haiku

Back in 1994 John Major was in number 10, Pulp Fiction and Forest Gump were at the cinema, the World Cup was being held in the United States – and only Yuppies had mobile phones. We've seen a lot of change over the last 20 years and to celebrate two decades of sushi, Moshi Moshi is inviting customers to compose a Haiku based on the changes in your life since 1994. The best entry will win a dinner for two!

Email your Haiku to:
caroline@moshimoshi.co.uk.




Email sent on Fri, Aug 1, 2014

Searching for gold

Do you feel lucky?

To celebrate our 20th birthday, today at Moshi Moshi we will be hiding golden tickets under the dishes on the conveyor belt – find one and win a prize.




Email sent on Mon, Aug 4, 2014



Our Fish policy

This is a map of the biomass of fish in the seas in 1999 and one hundred years earlier. It is arresting in its urgency of the need to redress the damage we have caused in just 100 years, a fraction of the billions of years it took to grow these precious eco systems.

It is this map that captured my attention a decade ago and makes me determined not to contribute further to it's demise, and dare dream even that things could get better.

Here are some figures to ponder:
   •  3/4 of the world's fish stocks are being harvested faster than they can reproduce.
   •  90% of all large predatory fish – including tuna, sharks, swordfish, cod and halibut – are gone
..and closer to home it is no better…
   •  We don't own rights to our own fish – a single Dutch trawler owns 18% of English quota – more than the entire Cornish fleet!
   •  Small fishers (under 10 metre boats in length) like the ones we buy from in Cornwall, make up 77% of all boats in England, and yet have rights to only 4% of fishing quota

It is easy to get dejected at the enormity of the task ahead, but perhaps there in lies the very problem; with seemingly infinite possibilities, life's complexities are such that we are left feeling the actions of an individual make little difference. It is for that reason that Slow Food and its ethos of linking people to the land and sea, and doing so with joy and pleasure, has meant so much to me and provided a platform from where to start.

Without the ability to connect with others through such organisations the road would have felt very much more lonely and insurmountable. Through Slow Food I have grown to recognise that taking small steps and gradual improvements leads to monumental shifts in the way we interact with, and reflect on, our immediate world.

The principles we've adopted at Moshi Moshi are really quite simple:
   •  We believe that no fish is worthless, only the system that casts it aside. We take all the landings from the fisherman, even those that hitherto have been of low value or discarded, matching your demand to the catch, not the catch to the market.
   •  Our commitment is to procure fish and shellfish that have been caught with as little damage to the marine environment as possible, have contributed to the livelihood of small scale fishers and their communities and are nutritious and delicious and ultra fresh for you, our co-producers.
   •  We believe in playing a role in keeping the skills of the coastal small scale fisher intact, and that by giving him a living we are in turn safe guarding the ecology of our seas.
   •  We provide the fishers fish to your plate at a true cost, not at the expense of the sea.
   •  We know all our fishers and can trace your fish back to their boat.


Email sent on Tues, Aug 5, 2014

Win a caddy of green tea

Win a caddy of delicious sencha tea at Moshi Moshi

When we opened 20 years ago green tea was hard to find in London. Now it is available in everything from cosmetics to Michelin-starred French patisserie. Tell us the most unusual use of green tea you have seen to win a caddy of sencha tea. Send your entries to caroline@moshimoshi.co.uk.




Email sent on Wed, Aug 6, 2014

20 tastes for £20

Join us for our special 20 dish £20 20th Birthday menu – today only!

We have put together a special set Birthday menu that features 20 tastes that we hope you will really enjoy. It's great value, as we've discounted it's true value by – well, 20% of course ! Enjoy these with 5 wines and sake for an extra £20 if you're feeling like joining the party.




Email sent on Thurs, Aug 7, 2014

Predict the future and win dinner for two

The world population is set to rise from the current 7 billion and add another 1 billion in under 10 years and amongst that there is a growing middle class putting further pressure on demand for fish.

With so many more people looking to eat fish, is it easy to predict what we will all be eating in 20 years from now? I imagine we will continue to see hitherto less popular species taking the limelight as gurnard and pollock has done over recent years, or parts of a fish will be more treasured – many of you will have braved the eyes on our prawn head crispies and savoured the freshness of the sea in ankimo, the liver of the monkfish dish.

Next up I suspect we will be following yet more tradition from Japan – to go forward in the food world often seems to lead backwards! Seaweed in particular is hugely nutritious, delicious and prolific in the Japanese diet, and being an island nation will become more prevalent, here too I hope. And then there's the prolific jellyfish ….. after all, 20 years together with my chefs means I need to present challenges to them from time to time !

What do you think our top dishes will be two decades from now?