Masaki worked in the kitchen at Nobu Berkeley Street before setting up Dinings in 2008. It was Nobu Matsuhisa who inspired Masaki to create the style of food served at Dinings SW3, that sets the standard of new Japanese cuisine outside of Japan.
Masaki’s concept for Dinings SW3 is based on a new style of Izakaya; Japanese tapas which combines traditional Japanese with modern European cuisine. Our dishes respect the philosophy and history of Japanese cuisine but have been adapted to the London culture, palates and seasonal local ingredients.
Two of the most important aspects of Masaki’s dishes are quality and innovation. We use the best ingredients that we can source on a seasonal basis, using a variety of suppliers to help us create dishes that push the boundaries of flavour combinations, textures and styles.
We use different cooking and preparation techniques with some ingredients to achieve textures, smoky flavours and gentle essences before combining them into a dish that has impact, variety and appeal for our guests.