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Dinings SW3 Chelsea Japanese cuisine Crab sushi

Dinings SW3 Chelsea Japanese cuisine Classic burger sliders

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Dinings SW3 Chelsea Japanese cuisine open sushi bar

Dinings SW3 Chelsea Japanese cuisine Table laid with sushi

Dinings SW3 is a modern restaurant in the heart of Chelsea, which blends authentic Japanese techniques with British, seasonal ingredients.

Enjoy à la carte offerings, featuring our signature sushi and sashimi and be sure not to miss our daily specials menu, a tribute to the freshest ingredients sourced from ethical suppliers.

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About Dinings SW3

Immerse yourself in the warmth of Japanese hospitality, known as 'Omotenashi'. This time-honoured principle, championed by Chef/Owner Masaki Sugisaki, is the heart of our ethos at Dinings SW3.

Discover the perfect spot for your dining experience at our Chelsea restaurant: at our intimate sushi counter, where the magic unfolds before your eyes, in our secluded upstairs Kurabu lounge, at the lively bar, or in our vibrant dining room.

CONTACT
Dinings SW3, Walton House, Lennox Gardens Mews
Walton Street, Chelsea, London SW3 2JH

+44(0)20 3597 9706

reservations@diningssw3.co.uk

OPENING HOURS

Lunch: Wednesday to Sunday 12.00 - 15.30

Dinner: Monday to Sunday 16:45 - 22.00 (22.15 on Thursday, Friday and Saturday)

Last drinks orders at 11 pm. The restaurant closes at midnight. Please be aware that we are cash-free and accept card payments only.

BOOK A TABLE MENUS

What's on

No Corkage

Events October 13

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.

Explore

Kitchen In The Wild - 18 to 21 March 2027

Events October 13

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.

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Celebrate the Festive Season with Dinings SW3

October 13

As the leaves begin to turn and the evenings draw in, autumn arrives in London and at Dinings SW3, it’s a season we look forward to.

Tucked away on Walton Street, Dinings becomes a warm and welcoming escape from the pace of the city. As the temperature drops outside, settle in and enjoy everything we have to offer, from a full dining experience to our three-course £35 set lunch menu, or simply a nightcap at the bar.

The colder months also mark the beginning of fairy lights, festive gatherings and plenty of reasons to celebrate. Whether you’re joining us for lunch, dinner or drinks, there’s always a reason to visit Dinings.

Private Hire at Dinings SW3

If you’ve been given the task of organising your get-together this winter, let us take care of the details.

Join us at Dinings SW3 and enjoy the choice of a selection of exclusive festive set menus.

Our Festive Menus

For larger gatherings, we offer a selection of spacious tables, as well as our Kurabu Lounge. Located on the mezzanine level, the lounge offers a private dining experience with views across the restaurant, allowing you to enjoy your own space while still soaking up the energy and atmosphere of Dinings SW3.

To enquire about bookings for more than eight guests or to find out more about our Kurabu Lounge, simply email our team below. We’ll be happy to share our group dining options, menus and minimum spend details.

Enquire about private hire

A little taste of Dinings SW3, wrapped up for the festive season.

For the food lovers in your life, discover our selection of homemade products and exclusive gift sets.

Looking to gift an experience? Treat someone to a Dinings SW3 monetary voucher, available in a selection of values and delivered directly to their inbox. For an extra special touch, opt for a beautifully gift-wrapped voucher, posted directly to the recipient.

Shop Dinings SW3

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SHOP

Umami Chilli Oil

£13.00

Buy

Dinings SW3 - Chelsea - Japanese cuisine - cutlery set displayed on restaurant table setting

Alex Pole X Dinings SW3 Chopsticks Gift Set

£250.00

Buy

Miso Duo set from Dinings SW3 with Shiro Dengaku and Aka Dengaku miso in 200g jars

Authentic Japanese miso set made with Kyoto rice miso—perfect for Nasu Dengaku aubergine

Out of stock

Miso Duo

£18.00

Buy

Crunchy tamari pistachios perfect as a snack or salad topping

Out of stock

Tamari Pistachios

£19.00

Buy

Tsukuri Soy Sauce

£10.50

Buy

Citrus Dip

£10.00

Buy

Aka Dengaku

£9.50

Buy

Shiro Dengaku

£9.50

Buy

Dinings SW3 - Chelsea - Japanese cuisine - Gift voucher

Dinings SW3 Monetary Voucher

From £50.00

Buy

We are deeply committed to sustainability and the reduction of food waste. In alignment with these principles, we meticulously source our fish from Cornish day boats, ensuring freshness and supporting local fisheries. Additionally, we work with a select group of ethical producers across Europe and Japan, who share our dedication to responsible and sustainable practices.

Seasonal Stories

As seen on TV...

October 13

Last Saturday, our chef-owner Masaki Sugisaki joined Matt Tebbutt on BBC’s Saturday Kitchen, where he prepared our chilled handmade udon noodles with…

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Celebrate the Festive Season with Dinings SW3

October 08

As the leaves begin to turn and the evenings draw in, autumn arrives in London and at Dinings SW3, it’s a season we look forward to. Tucked away on…

Explore

Celebrate Sake Day (日本酒の日) at Dinings SW3

Events September 03

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…

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Summer Highball Fridays on the Terrace

Events August 03

Throughout August, we'll be keeping our Terrace open until 8pm every Friday evening, giving you more time to enjoy summer in Chelsea. To mark the…

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Sustaining Our Seas

Sustainability July 21

Masaki's connection to Cornwall has long been an integral part of Dinings SW3. Over many years, he has built close relationships with fishermen whose…

Explore

Kitchen In The Wild - 18 to 21 March 2027

Events July 20

Masaki's connection to Cornwall - both the fishermen he works with and the suppliers he has forged relationships with - is a fundamental element of…

Explore

Tequila + Tacos Specials for World Tequila Day

Events July 09

It is World Tequila Day on Friday 24th July and we are celebrating all weekend long with a special Tequila + Tacos menu. Tequila might be a…

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Omotenashi at Dinings SW3

Sustainability July 01

Omotenashi is a word that sits at the very heart of Japanese hospitality, and yet it rarely appears on a menu. Unlike omakase, which describes what…

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September Residency at The Oarsman, Marlow

Events June 15

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…

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Celebrate Sushi Week with us

Events June 09

At Dinings SW3 we are committed to crafting the finest sushi. Our 12-seat sushi counter is expertly helmed by Mika, and each day the team's creations…

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Ethos / Suppliers

Dinings SW3 - Chelsea - Japanese cuisine - Ceviche

Dinings SW3 - Chelsea - Japanese cuisine - Martini

Dinings SW3 - Chelsea - Japanese cuisine - Sushi platter

Dinings SW3 - Chelsea - Japanese cuisine - Udon Noodles

Local & Seasonal

Masaki and his dedicated team are committed to a culinary philosophy that celebrates seasonal produce, significantly reducing food miles and the energy required for year-round produce cultivation.

Sustainable Salmon

Our salmon at Dinings SW3 is a product of the pristine Scottish Highlands, sourced exclusively from Wester Ross Salmon - the oldest independently owned salmon farm in Scotland, which is renowned for its sustainable practices, largely due to its small-scale, artisanal approach to farming.

View Our A La Carte Menu

British Wasabi

We take great pride in sourcing our wasabi exclusively from The Wasabi Company, grown on farms in Hampshire and Dorset. Adhering to ancient Japanese growing techniques, the team cultivate wasabi of exceptional quality.

Book Your Table

DININGS SW3 TEAM & CAREERS

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Dinings SW3 Chelsea Japanese cuisine Team photo

Dinings SW3 Chelsea Japanese cuisine presenting our omelette

Dinings SW3 Chelsea Japanese cuisine Tamie presenting spincah salad

Dinings SW3 Chelsea Japanese cuisine Masaki Sugisaki

Dinings SW3 Chelsea Japanese cuisine team behind the sushi bar

Dinings SW3 Chelsea Japanese cuisine Mika presenting authentic sushi

We take pride in our diverse and dynamic international team, comprised of incredibly talented individuals. We are constantly on the lookout for new talent – enthusiastic and hard-working professionals eager to join our team.

If you're passionate about excellence in the culinary world, we'd love to hear from you!

Masaki sugisaki Executive Chef/Owner

Masaki aims to push the boundaries of Japanese cuisine whilst honouring its heritage.

Born in Saitama, Japan, Masaki brings with him a wealth of experience from his time working at restaurants in Japan and his years at Nobu.

Combining his Japanese roots with European cooking techniques, he hopes his dishes will bring joy to his guests table whilst ensuring a traceable and sustainable dining experience. It is this same joy that he and his team strive to create through the warm hospitality and outstanding service they want their diners to experience the moment they enter the door.

Daniel Alvarado Operations Director

Born in Colombia and studying Hospitality Management in Hamburg, Daniel has over 15 years experience working in some of London’s best restaurants and hotels including The Wolseley, Bar Boulud and The Connaught. Daniel is fiercely passionate about the food and beverage industry and is motivated by the creative team around him at Dinings as well as his two sons.

sean kimpson executive head chef

Born in London to a Filipino mother and an English father who was a chef, food was always close to Sean's heart.

"Filipinos are naturally hospitable, I think that is where my passion for the hospitality industry came from. I have always admired top chefs with a kind nature and after spending a day with Chef Masaki - I knew Dinings SW3 was the place for me.

Japanese cuisine was always high on my list to learn more about and I have found the perfect mentor in Masaki at Dinings SW3."

mika yoshinaga head sushi chef

Growing up in Nagasaki Japan, famous for its fresh water fishing, Mika was immersed in sushi and the culture that surrounds it from a very young age. Mika’s passion for working with fresh fish is evident in her incredible skill demonstrated as Head Sushi Chef that she has held for over three years.

phil woon general manager

Born in Malaysia to a Chinese family Phil grew up in a multicultural environment attending a Malaysian/English school and travelling extensively around Asia.

Phil began his hospitality career in the UK at St. Andrews Golf Course Hotel while studying at university, before moving to Shiki in Norwich.

Phil joined the Hakkasan group in London and went on to be a part of the opening team for Mimi Mei Fair in Mayfair, before joining us here at Dinings SW3 in 2022.

tamie charlton senior restaurant manager

Born in New Zealand to a Japanese mother and English father, Tamie started working in a small, family owned Japanese restaurant in her home town of Christchurch at the age of 16. In 2019 she moved to the UK where she joined Beaverbrook, a country hotel and private members club in Surrey, before making the move to London to join the Dinings SW3 team in 2023. Tamie has always loved sharing the food and culture of her mother's heritage with "omotenashi", the spirit of Japanese hospitality, something which Dinings wholeheartedly encompasses and delivers to their guests.

Nathan Craig Bar Manager

Originally from Ireland, Nathan began his hospitality career over a decade ago later moving to London, joining us in 2024. After discovering Japanese cuisine and hospitality, he found a passion for the precision, creativity and attention to detail that define the industry.

As bar manager, Nathan oversees the cocktail programme, spirits selection and bar team. Following the restaurant's philosophy of seasonality, the bar team create cocktails that evolve throughout the year, celebrating ingredients at their peak while creating drinks that compliment the changing menu.

Current Vacancies