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 Duncan Robertson and Kyu Jeong Jeon of Bristol restaurants Bokman and Dongnae, and finally Harriet Mansell of Lyme Regis restaurant Lilac.

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. 

Tickets for the first event are available to book now.

For April and 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

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April 29th & 30th

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

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June 10th & 11th

Harriet Mansell, Chef-Owner of Lilac in Lyme Regis

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