counter 71

counter 71 Brand-new restaurant in Shoreditch. COMING SOON.

It's bittersweet to be in the final weeks of counter 71 as we know it. Spring is a transitional period in the kitchen - ...
03/04/2026

It's bittersweet to be in the final weeks of counter 71 as we know it. Spring is a transitional period in the kitchen - both figuratively and literally - preparing to launch a new chapter while maintaining the focus and precision that define our cooking.

Chef Ryo continues to surprise and delight with the influx of new ingredients: wild garlic and the first asparagus bring fresh herbal notes and bright acidity to the menu.

Whether you've dined with us before or have been meaning to — now is the moment to secure your place at the counter

(We'll let you know more about the relaunch closer to May.)

Counter 71's last seating will be Saturday, the 9th of May.

Book in before you can't.
Link in our bio.

We're hiring! As part of our next chapter we are currently seeking applications for experienced floor manager or ambitio...
27/03/2026

We're hiring!

As part of our next chapter we are currently seeking applications for experienced floor manager or ambitious assistant restaurant manager to join the team.

Send cv's to Ryan via [email protected]

We are thrilled to announce an exciting evolution for Counter 71 — the intimate, carefully curated journey that has capt...
20/03/2026

We are thrilled to announce an exciting evolution for Counter 71 — the intimate, carefully curated journey that has captivated our guests — will conclude in May after an extraordinary run.

Whether you've dined with us before or have been meaning to — now is the moment to secure your seat on the counter.

Coming This Summer: A Completely New Chapter

What comes next is equally exciting.

We're reimagining our chef-led dining experience to be more accessible, versatile, & social.

More details to come. In the meantime, what to expect:

- Chef-led à la carte menu

- More booking times

- Expanded cocktail selection

- Enhanced wine flight program

- Monthly Guest Chef events

- Interior & Exterior Design refresh


Final reservations are open & are available up to 9th May.

Limited seating is available, so book in before you can't!

We are delighted to be nominated for an innovation award by This is a testament to all the hard work & dedication our t...
25/02/2026

We are delighted to be nominated for an innovation award by

This is a testament to all the hard work & dedication our team puts in on a daily basis.

We would also like to thank all our customers past, present & future, without you we would not be here.

Voting is open via the link in bio or via heading to opentable.co.uk/awards-london

Your support is welcomed so if you could help us with 2 minutes of your time to vote we would be most appreciative.

We wish all the best to our colleagues and peers across all categories.

We are delighted to again feature in the .co.uk top 100 UK restaurants.Positioned at 51 we are amongst some fantastic r...
28/01/2026

We are delighted to again feature in the .co.uk top 100 UK restaurants.

Positioned at 51 we are amongst some fantastic restaurants & are delighted to see the teams hard work & dedication recognised.

Finally a big thanks to all our past & present.

Just two weeks now until our first four hands dinner of 2026.Join us on Tuesday 20th January with chefs Federico Tiseyra...
08/01/2026

Just two weeks now until our first four hands dinner of 2026.

Join us on Tuesday 20th January with chefs Federico Tiseyra & Ryo Iwayama for a one off dining experience.

Five colours will be selected & using inspiration from Catalan artist Nuria Gonzalez Alcaide ( ) with the menu served over ten courses.

Originally from Buenos Aires, Argentina & with experiences in over four continents of Michelin star kitchens, we are delighted to welcome Federico to join us on the counter.

Federico is currently leading his personal project Carta Blanca, where culinary approach and art are melted, as part of a worldwide collaboration dinners.

Tickets are available via our booking partner Opentable via the link in our bio.

Seating is for 19:00 with the menu to start shortly after.

Please contact us with any questions or further assistance.

A very Happy New Year from all the team!The counter is back open from January 7th & we look forward to welcoming you wit...
05/01/2026

A very Happy New Year from all the team!

The counter is back open from January 7th & we look forward to welcoming you with some new dishes, menus & offers.

2026 kicks off with our new midweek menu; available Wednesday & Thursday, the menu is £65 & served over 8 courses.

Midweek also now offers multiple booking times from 18:00 to 20:00.

Bookings now with Opentable with a link on our bio.

Four Hands Dinner; Federico TiseyraJoin chefs Federico Tiseyra & Ryo Iwayama on Tuesday 20th January for a one off, 10-c...
15/12/2025

Four Hands Dinner; Federico Tiseyra

Join chefs Federico Tiseyra & Ryo Iwayama on Tuesday 20th January for a one off, 10-course dining experience.

Five colours will be selected & taking inspiration from Catalan artist Nuria Gonzalez Alcaide () & each chef will dedicate their courses to each of the colours.

Federico has previously worked at DOM Restaurant, São Paulo (2 Michelin stars) Restaurant El Celler de Can Roca, Girona (3 Michelin stars & #1 in Worlds 50 Best)
Restaurant Magorabin, Turin (1 Michelin star) Restaurant Contraste, Milan (1 Michelin star) & Restaurant Ekstedt, Stockholm (1 Michelin star)

Originally from Buenos Aires & with a wealth of experience in four continents of Michelin star kitchens, we are delighted to welcome Federico to join us in London.

Federico is currently leading his personal project Carta Blanca, where his culinary visions & art are combined & served through a series of worldwide collaboration dinners.

Ryo is our Head chef here at Counter 71 & has previously held roles at Maaemo, Oslo (3 Michelin stars) & Ristorante Tokuyoshi, Milan (1 Michelin star)

Doors open for pre-dinner drinks from 18:30 with dinner seating at 19:00 & the menu to start shortly after.

Tickets available via link in bio & the price covers the menu, excluding drinks & service (15%)

Please contact us with any dietaries before purchasing as tickets are non-refundable.

13/12/2025

What's best with our venison dish?
2009 Taurasi Radici Reserva from

Available by the glass while stocks last!

Octopus salad / Lavender jelly / Fermented radish / Red cabbage tart.Recently octopus has been consuming large amounts o...
06/12/2025

Octopus salad / Lavender jelly / Fermented radish / Red cabbage tart.

Recently octopus has been consuming large amounts of crustaceans, pushing crustacean market prices higher.
Suppliers are now recommending more octopus usage.
This dish reverses that order —
the relationship between predator and prey in the ecosystem.
Here, the octopus becomes the one slowly being eaten
— by shellfish.

The work of chefs is where tiny shifts in resource logic can be sensed first - and quietly adjusted, and where the responsibility to reveal the beauty of unfamiliar ingredients also lives.

05/12/2025

Harry talks wine! These are 2 of the wine parings on our menu: Dobogo Uragya Furmint and Pieropan Soave La Rocca! Come in and try them with our delicious menu! Booking link in bio!

Getting snacks ready for you! There’s still time to book a table for tonight, just visit the booking link in our bio! ...
28/11/2025

Getting snacks ready for you! There’s still time to book a table for tonight, just visit the booking link in our bio!

Meet our Head Chef, Ryo Iwayama.Ryo began his culinary journey in Japan before moving to Europe, where he trained at som...
26/11/2025

Meet our Head Chef, Ryo Iwayama.
Ryo began his culinary journey in Japan before moving to Europe, where he trained at some of the world’s finest restaurants.

Ristorante Tokuyoshi, Milan – 1 Michelin Star
Maaemo, Oslo – 3 Michelin Stars

Now leading the Counter 71 kitchen, he brings quiet precision and a refined balance shaped by his Japanese sensibility and years of international experience.

His menu offers a refined reflection of a journey—where movement, observation, and intention find their form through British ingredients.

Meet Chef de Partie, Jayden Stalick.At just 20 years old, Jayden has already trained in Michelin-starred kitchens, bring...
19/11/2025

Meet Chef de Partie, Jayden Stalick.
At just 20 years old, Jayden has already trained in Michelin-starred kitchens, bringing discipline and focus beyond his years.

Dorian – 1 Michelin Star
Cornus – 1 Michelin Star

At Counter 71, he contributes a sharp, evolving craft shaped by early ambition and a commitment to precision.

Address

71 Nile Street
London
N17RD

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