Chef Masaki Sugisaki’s Gill to Tail series - a celebration of sustainable seafood and using every part of the fish - is making a 2025 comeback to Dinings SW3, with three collaborations set for the first half of this year. 

To kick start the series’ second iteration, Masaki will cook with Jamie Lee of Kødbyens Fiskebar, followed by Kyu Jeong Jeon and Duncan Robertson of Bristol restaurants Bokman and Dongnae, and finally Mark McCabe of Simon Rogan's Henrock. 

Each of the guest chefs will work closely with Masaki to curate a unique menu that showcases the diversity of fish and seafood and its often unexpected uses, which will be served for two nights only at our intimate, 12-seater sushi counter.

The exact dates for the series are outlined below. 

For June events, please sign up for our newsletter to be first in line...this is a series you are going to want to catch!

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February 26th & 27th

Jamie Lee, Executive Chef of Kødbyens Fiskebar, Copenhagen

WATCH THE HIGHLIGHTS

April 29th & 30th

Kyu Jeong Jeon & Duncan Robertson, Chef-Owners of Bokman and Dongnae, Bristol

VIEW THE HIGHLIGHTS

June 17th & 18th

Mark McCabe, Head Chef of Henrock, Bowness-on-Windermere

BOOK HERE

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