Intimate hinoki omakase counter at Kuro Hana

Covent Garden · Eight seats

A quietly unforgettable meal.

Name: Kuro Hana Omakase
Address: 42 Mercer Street, London, WC2H 9QB, GB
Telephone: +44 20 7462 2108
Price range: ££££

At Kuro Hana, the menu is not chosen. It unfolds—one piece, one temperature, one precise moment at a time.

Request a seat The experience

Eight seats · One sequence

Dinner Tue–Sun · Lunch Fri–Sat

The counter

Covent Garden · WC2

Omakase

The menu begins with trust.

Omakase means leaving the sequence to the chef. In return, we pay close attention: to the condition of each fish, the warmth of the rice, the pace of the room and the guest in front of us.

There are no showpieces for their own sake. Each course has a reason and a place. Together, they form a meal that could only happen on that evening.

Understand the experience

Season · Temperature · Pace

The progression

A tasting journey, measured in moments.

The exact ingredients change daily. The rhythm remains: a gradual deepening of flavour, then a clean and deliberate close.

I
Arrival
A small opening taste and time to settle at the counter.
II
Otsumami
Seasonal dishes move from delicate to deep, preparing the palate for nigiri.
III
Nigiri
Rice, temperature and cut calibrated piece by piece, served directly from the chef’s hand.
IV
Warmth
A cooked course brings smoke, broth or gentle charcoal into the sequence.
V
Close
Tamago, tea and a subtle seasonal sweet bring the meal quietly home.

Explore the tastings

Chef Ren carefully slicing tuna at the counter

Edomae technique · London season

Chef Ren Takahashi

Precision without performance.

The counter is a place of conversation, but the craft comes first. Chef Ren’s cooking is grounded in classical Edomae technique and shaped by the fish, waters and seasons available to us in London.

“Restraint is not doing less. It is knowing exactly what a piece needs—and stopping there.”

Meet the chef

Season & source

Every ingredient has a window.

Fish is selected for condition, provenance and the way it fits the day’s sequence. Some comes through trusted Japanese markets; much is drawn from British and European waters at their seasonal peak.

Daily

Rice prepared for each service

By hand

Stocks, sauces and pickles