Tonkotsu’s posh big brother tastes good
Anzu is located in St James’s Market, a 3 mins walk from Piccadilly Circus and 1 min from Dover Street Market; a plush development that’s also home to Nordic restaurant Aquavit, Veneta – part of the Salt Yard Group and Ole & Steen.
Image Credit: You Magazine
Anzu is the posh big bro of Tonkotsu – so expect the same stripped back aesthetic but more upscale. There’s a long central bar with lots of tables of two, some tables of four and a cushioned back wall with further seating options; tucked far in the back in a corner not visible to guests as they enter the restaurant is an alcove that can probably sit about six people. Blue / grey hues mix with timber to create a chic laid back look and there’s a massive see through glass cabinet visible to diners that stocks all manner of sake.
Image Credit: St James’s
FOOD & SERVICE
Right, down to the food…I’ve eaten at Anzu several times in the last few months and haven’t been disappointed on any of those occasions. I’ve ordered the prawn dumplings every time I’ve been and they have been glorious each time – certainly add it to your eat list.
The Nasu Dengaku – aubergine in yuzu – has the right level of sweetness, another highly recommended dish.
The spinach & sesame gomae – a sort of Japanese salad was a highlight – the perfect blend of sweet and savoury. We gobbled it up too quickly, hence the lack of picture.
The edamame was edamame – can’t really go wrong here unless you overcook it which they didn’t, so all good on that front. The katsuobushi fries were mighty fine, so be sure to get a bowl for the table.
Wine wise, I’ve enjoyed the Framingham Classic Riesling 2014 (£6 a glass) on two occasions.
For mains, I had the seafood ramen with cod, cockles, prawns & seasoned egg – all fresh tasting ingredients and as with all soupy noodles, it’s gonna fill you up, so if this is what you’re after, you’re in good hands. I’m a flavour queen, so I love to load my ramen with chili oil and anzu’s one is on the money.
I also had a few bites of my mum’s Seabass Nanban with dashi, soy and Shimeji mushrooms which was cooked perfectly and tasted a bit like black cod with miso in terms of the sweetness of the dish.