Enjoy our no corkage policy at Dinings SW3, one of Chelsea's top fine dining restaurants. 'No-Corkage Sundays and Mondays' offer you the opportunity to bring your favourite wine – or a special bottle or two – and enjoy it with our signature Dinings SW3 dishes, at no additional charge.

This is the perfect way to elevate your experience of authentic Japanese cuisine in one of the leading fine dining restaurants in Chelsea.


Join us on Sundays from 12.00 - 15.30 for lunch and 16.45 - 22.30 for dinner. Or Mondays, for dinner from 17.30 - 22.30 pm and bring a bottle (or few) at no charge.

Kanpai!

Book your table here. 

Dinings SW3 x The Oarsman, Marlow

17-20 September and 24-27 September 

Book Tickets Here

We loved it so much that we're heading back to Marlow for another two weekends at The Oarsman this September!

Masaki Sugisaki will be hosting a weekend residency at The Oarsman in Marlow from Thursday 17 to Sunday 20 September and Thursday 24 to Sunday 27 September. 

The bistropub and wine bar is known for it's strong environmental ethos and emphasis on serving food produced through regenerative agriculture.

Taking over the Oarsman's ‘Room Upstairs’ - the bistropub’s intimate first-floor dining space - the two four-day collaborations will bring Dinings SW3’s distinctive Japanese cooking style back to the Thames-side town.

Services will include Thursday, September 17th (dinner), Friday, September 18th (lunch & dinner) and Saturday, September 19th (lunch & dinner), Sunday, September 20th (lunch) followed by, Thursday, September 24h (dinner), Friday, September 25th (lunch & dinner) and Saturday, September 26th (lunch & dinner), Sunday, September 27th (lunch). 

Guests will be seated on a single shared dining table, where they will be presented with a multi-course omakase menu showcasing Executive Chef Masaki Sugisaki’s signature style, with many plates shaped by Masaki’s commitment to sustainability and his 'gill-to-tail' philosophy, ensuring thoughtful use of the whole catch.

The lunch sitting will feature a slightly shorter menu priced at £85 or at dinner the full menu will be priced at £115.

Each experience will begin with a welcome cocktail with optional drinks pairings to showcase carefully selected wines and sakes to complement the menus: Lunch, £40 alcoholic & £20 non-alcoholic; Dinner, £60 alcoholic & £30 non alcoholic. A short à la carte drinks list will also be available. 

Timings:

Lunch: 1pm arrival

Dinner: 7pm arrival

Masaki's connection to Cornwall - both the fishermen he works with and the suppliers he has forged relationships with - is a fundamental element of his approach to cooking and everything we do at Dinings SW3. This deep understanding of the West Country's landscape and produce is shared by Masaki and his friend, chef and author, Valentine Warner. Masaki and Valentine have cooked together multiple times, including on foraging trips, at Dartmouth Food Festival and Salcombe Crabfest to mention just a few.

From 18 to 21 March 2027, Masaki will head to Coombeshead Farm in Cornwall for Kitchen In The Wild: a collaborative project between Valentine and food & event consultant, Clare Isaacs.

Coombeshead Farm is a 66-acre farm to table restaurant, bakery and guesthouse renowned for its seasonal kitchen garden, use of foraged ingredients and for raising their own heritage animals such as mangalitsa pigs. In March 2027, it will play host to Kitchen In The Wild for a culinary retreat that is inspired by Cornwall's landscape.

Masaki, Valentine and Coombeshead's chef-owner Tom Adams will each cook a dinner on the three evenings of the trip using locally sourced ingredients, including produce from Coombeshead Farm. They will be joined by renowned master barman, Nick Strangeway who will host a cocktail masterclass, Coombeshead's baker Ben Glazer will host a baking workshop and artist Aga Kubish will hold a printmaking workshop. The days will also be spent experiencing the open expanses of Cornwall's landscape with hikes on Bodmin Moor and Sarah Langford will give a talk on the climate crisis and regenerative agriculture.

Spaces are limited to 20 guests and so we recommend booking early to avoid disappointment. Head to the Kitchen In The Wild website to book.

World Sake Day falls on 1st October, marking the traditional beginning of Japan’s sake-brewing season. Coinciding with the autumn rice harvest, it is a celebration of a new brewing year and the craft and traditions behind sake.

With Japanese tradition at the heart of the Dinings SW3 ethos, World Sake Day is an occasion we always want to celebrate. This year, we’re taking it one step further, with two opportunities to join us and discover more about the world of sake.

Thurs Oct 1st - An intimate masterclass and tasting hosted by Erika Haigh of Mai Sake.

Taking place at the Dinings SW3 bar and limited to just 14 guests, Erika will guide you through four carefully selected sakes, exploring their individual character, origins and the craft behind each bottle.

Erika established Mai Sake to highlight artisan and premium sake producers, that are sourced from carefully selected breweries across Japan. She will talk through the story behind these sake and why she chose the four sake of the evening, including our Dinings SW3 sake. 

Starting with a glass of sparkling rosé sake on arrival, the sake will be accompanied by a selection of light bites from the Dinings SW3 kitchen, created using seasonal and sustainably sourced ingredients to complement the tasting.

An intimate evening of sake, food and discovery in celebration of World Sake Day.

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Weds 7th Oct - A Sake evening with Hugo Chan of Masumi Brewery 

Limited to just 14 guests, the event will take place at the bar, where Hugo will guide you through four sakes created at one of Japan's oldest sake breweries. Masumi brewery was founded in 1662, and since then their tradition of precision has been passed down through the generations. 

Representing Masumi Brewery, Hugo will share his knowledge and offer an insight into the craft, traditions and complexities behind sake. The four chosen sakes will be accompanied by light bites made using sustainable and seasonal ingredients.

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