Meet the chefs serving up fresh feasts to hungry Londoners

After a career in music came to a close, Makoto Togashi decided to “start again in a completely different world”: Japanese food. That led to years working his way up the industry, learning everything from the handling and preparation of fish to the work that goes into successful restaurant management,

In 2016, everything changed for Togashi. A regular of the sushi joint he was working at the time pitched to prospect of working together to start their own sushi brand, taking over a small sushi counter in Budgens in Belsize Park. The rest, as they say, was history, and Maido Sushi was born. By April 2021, the business opened its first full restaurant location in St John’s Wood. 

Maido’s philosophy is simple: a well-curated menu filled with only the freshest ingredients. “Japanese food has such a rich tradition, and I think it’s important to respect that,” Togashi explains, “But food continues to evolve. When we think about the menu, we don’t have to choose between traditional and modern. We can take inspiration from both.”

In a nutshell: Modern yet authentic Japanese cuisine 

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For Sean, head chef at contemporary sushi and pan-Asian restaurant Oka, consistency is the secret to culinary success. “We focus on freshness, balance and presentation,” he says, “Every dish is prepared with care. It’s essential to the dining experience, and we’ve built our reputation by focusing on fresh ingredients and ensuring every tiny detail is perfect.”

It's no surprise then that there’s some serious hype surrounding Oka. The menu is filled with fresh Japanese and pan-Asian dishes – from sushi and sashimi to tempura, grilled dishes, rice bowls, and signature rolls. Not sure where to begin? Sean suggests, “trying one of Oka’s signature sushi platters. It showcases the freshness of our ingredients and the variety we offer.” Sold!

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For founder Paul Hopper, who spent his early career in finance – “as far as you can get from restaurants” –  HOP Vietnamese was born from a solo trip to Southeast Asia back in 2012. “That trip changed everything,” he says, “I knew I wanted a career change, to do something with purpose. I was passing through Vietnam and I instantly became besotted with the place.

“The culture, the people, the energy, the sheer chaos of it all. There was incredible street food everywhere you looked, and it just completely blew me away” Hopper adds, “That’s when the penny dropped. I need to bring the joy of Vietnamese food back to London.”

And with that, HOP opened in 2015. Inspired by the street food of Vietnam, the menu balances fragrant herbs and crisp vegetables with slow-cooked broths and grilled meats. Fresh, flavourful – and capturing the vibrancy Hopper experienced all those years ago.

In a nutshell: Vietnamese dishes that balance fragrant flavours and hearty ingredients

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Growing up in Lithuania, food wasn’t just a hobby for ZIMA Russian Restaurant head chef Jurate – it was a way of life. 

“Seasonality, freshness, craftsmanship – these are all things I learned about as a child,” she says, “Then, through wine” – Jurate is also a professional sommelier – “I discovered gastronomy, hospitality and the importance of great producers. I knew food was my future.” This passion for the industry is something Jurate shares with ZIMA’s founder Alexi Zeimin.

“He wanted to change how people think about Eastern European food and show that its diverse, sophisticated and really does deserve a place in London’s food scene,” she explains, “Together, we try to curate a menu that highlights the traditions and tastes of places like the Baltic states, Ukraine, Georgia and Central Asia.”

So what does that look like in reality? A mix of Slavic staples – soups, stews, herby salads – and innovative street food-inspired dishes that showcase modern flavours and fresh, seasonal ingredients.

In a nutshell: A chic spot serving up the best in Slavic cooking 

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A relative newcomer to London’s food scene – the modern Mediterranean spot arrived here just this year – Roti’s roots lay across the pond. Since first opening its doors in Chicago back in 2007, the Roti team have been delivering the flavours of the Eastern Mediterranean – the spice, the freshness, the generosity of the food – in a fast-casual, build-your-own format.

For UK director Roger Singh, the dishes are reminiscent of his own heritage. “My parents brought together Indian, Persian, and Pakistani heritage, which meant I was exposed to a huge range of cooking techniques and flavours from a very young age,” he says. “I was growing up at the crossroads of a few different culinary worlds.”

In Roti, that kind of merging of cuisines looks like flavourful bowls, salads and filled pitas. For Singh, the thing that sets them apart from other Mediterranean spots around the city comes down to the spice blends. “Saffron, za'atar, cumin and turmeric are the ingredients that do a lot of the hard work on our menu,” he says.

In a nutshell: Build-your-own grain bowls, salads and fluffy pitas with modern Mediterranean roots

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Driven by her love of hospitality, time at culinary school and experience working in the head office of a cafe chain, when Angelina Harrisson met the founder of Tossed, she was immediately sold. Now 15 years on, she’s the brand director of the freshest salad spot in town. “Tossed was born from a simple frustration: healthy food was either bland, preachy, or overpriced,” Angelina says, “We wanted to build a place where people could eat wholesome, healthy, tasty meals that make you feel good without being dull.”

“Think big salads, wraps, bowls, and plates built around whole ingredients, bold dressings, and delicious flavour combinations,” she explains, “We lean into gut‑friendly choices, plant‑forward options, and protein‑rich dishes – but always with taste at the centre.”

But the best part for Angelina? Seeing guests feel genuinely good after eating with us.”

In a nutshell: Fresh and colourful salads – plus tasty dressings 

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For Iro Sushi’s head of operations, Sultan Thakur, joining the company back in 2023 had her immediately obsessed with all things sushi. “Getting it right at the kind of scale the team were managing, seeing the kind of consistency that goes into every single roll – I was hooked!” he says.

Founded in 2014 by trained sushi chef Chhong Sherpa, Iro Sushi’s mission has remained the same since those early days: “we’re aiming to bring restaurant-quality sushi to the masses” Thakur explains. Over 1.1 million customers per year in fact. So what can Londoners expect from the team’s offer? Fresh, made-to-order sushi alongside a wider menu of Japanese classics like rice dishes, noodle soups and flavoursome curries. 

“All our seafood is sustainably sourced from Norway,” Thakur adds, “Plus our sauces and toppings come from established Japanese producers. We’re all about those authentic finishing touches.

In a nutshell: Sustainably-sourced sushi with authentic finishing touches

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