Unit 9 Belvedere Road
London SE1 8XX
Earlier this week, I was one of the lucky Qype reviewers to be invited to Feng Sushi on London’s South Bank for some Japanese goodness, which involved Sushi making, cocktail tasting, and some yakitori action on the BBQ.
In our sushi making session, co-founder Silla Bjerrum explained her passion for sustainability and seasonality, which is reflected in all the ingredients used on their menu. From the sustainable salmon on the nigiri we devoured, the scallop maki to dive for (hand dived of course), to the devon crab we used to make our inside out california rolls; all are locally and responsibly sourced.
To help us wash all the sushi down, mixologist Mitch, then shared with us a couple of their summer concoctions which contained Sake and Sochu. These were dangerously delicious, especially when the only flavours that came through at the start were the refreshing ginger and cucumber. The 50mls of alcohol followed soon after with a nice little punch.
And then there was the BBQ. With street food vans and barbecued meats taking London by storm this summer, it would be rude of Feng Sushi not to jump on board given their idyllic location by Festival Hall, and yakitori being a Japanese staple. With David at the helm of the two drum BBQ’s, he showed us the art of skewering chicken wings (only using the middle joint), and divulged a couple of secrets too which ensured perfectly flavoured yakitori every time!
With six restaurants dotted around central London and a seventh coming soon to Billingsgate, Feng Sushi have a well priced and varied menu to satisfy all types of bellies, and also offer an online ordering and catering service too.
Feng Sushi South Bank will be running their BBQ on the Festival Hall Terrace every Thurs-Sun from noon until 9pm this summer (weather permitting).
Did You Know?
- David’s secret to perfectly flavoured yakitori is kept in a spray bottle! One filled with Sake, and another which is a 1:3 ratio of salt and water. Both of these are sporatically sprayed on the meats during cooking, while the salt water is also used to settle the flames from the hot coals mixed with wood chips which also enhances the meats with a smokey flavour.