Dinings SW3

Dinings SW3 Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Dinings SW3, Sushi Restaurant, Walton House, Lennox Gardens Mews, London.
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07/06/2026

Nasu Dengaku (茄子田楽) at its finest.⁠
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Tender double-cooked aubergine topped with rich red and white dengaku miso. Full of flavour and perfect for vegetarian and gluten-free guests.⁠
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No Corkage at Dinings SW3⁠⁠Have a special bottle you’ve been saving or a favourite wine you’d love to enjoy with dinner?...
05/06/2026

No Corkage at Dinings SW3⁠
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Have a special bottle you’ve been saving or a favourite wine you’d love to enjoy with dinner? Bring it along to Dinings SW3.⁠
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Every Sunday and Monday, we offer complimentary corkage on one bottle, giving you the perfect excuse to join us for an unforgettable meal. Settle in, enjoy our dishes, and leave the rest to us, we’ll take care of the bottle service.⁠
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A Dinings SW3 Classic (and Sean’s favourite dish...)⁠⁠Amazake soy marinated black cod, shio-koji cured roasted cauliflow...
03/06/2026

A Dinings SW3 Classic (and Sean’s favourite dish...)⁠
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Amazake soy marinated black cod, shio-koji cured roasted cauliflower, tahini miso, pickled vegetables.⁠
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A Dinings SW3 classic. ⁠⁠Our famous steamed mini burger buns are served with three irresistible fillings:⁠• Succulent Wa...
01/06/2026

A Dinings SW3 classic. ⁠
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Our famous steamed mini burger buns are served with three irresistible fillings:⁠
• Succulent Wagyu beef⁠
• Fresh native blue lobster⁠
• Delicate “Hiryozu” style tofu⁠
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A timeless favourite, loved by every guest.⁠
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31/05/2026

Daniel, our Operations Director, explaining the meaning and magic behind Dinings SW3.

To experience Dinings SW3 book your table via the link in our bio.

From supplier to table: ⁠Hand dived Orkney scallops. ⁠⁠Our scallops are delivered to us multiple times a week from our t...
28/05/2026

From supplier to table: ⁠Hand dived Orkney scallops. ⁠
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Our scallops are delivered to us multiple times a week from our trusted Orkney fishermen to ensure maximum freshness. In a dish that has now become a Dinings SW3 classic, the scallops are grilled on our traditional Japanese grill, and simply coated in lemon and coral salt to let their naturally sweet, rich flavour shine.⁠
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Photos: ⁠
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On Wednesday 20 May, Masaki and the Dinings SW3 team joined The Bull, Charlbury for a special one-off supper club. Masak...
26/05/2026

On Wednesday 20 May, Masaki and the Dinings SW3 team joined The Bull, Charlbury for a special one-off supper club.

Masaki curated a menu celebrating ingredients from The Bull’s kitchen garden alongside exceptional produce sourced from British suppliers. It was a glorious evening and we served the dinner outside, with seasonal ingredients cooked over their open fire.

As part of The Public House Group, The Bull follows the philosophy of creating a place at the heart of the local community while strengthening the connection between British farming and hospitality. Aligning closely with Masaki’s commitment to British seafood and his work with trusted fishermen and suppliers to secure outstanding produce, the dinner demonstrated a shared commitment to British, local produce.

Thank you to all who joined us - it was an evening of incredible food, wonderful company and a fantastic atmosphere.

24/05/2026

Welcome to Dinings SW3.⁠
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Hidden in the heart of Chelsea, we bring together traditional Japanese cuisine and sustainably sourced British seafood from trusted ethical suppliers.⁠
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Join us for lunch from Wednesday to Sunday, or for dinner seven days a week, and enjoy beautifully crafted sushi and sashimi, fresh seasonal salads, and indulgent Wagyu steaks.⁠
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We look forward to welcoming you soon.⁠
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23/05/2026

Sake-steamed chicken and cucumber salad with our signature umami chilli oil and goma-dare vinaigrette.⁠
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Served with the dressing on the side, pour over and toss tableside for a light yet deeply savoury dish. Perfect for lunch or to share alongside our other plates.⁠
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The Minds Behind Dinings SW3⁠⁠Nearly nine years ago, Masaki and Daniel joined forces when Daniel became part of Dinings ...
20/05/2026

The Minds Behind Dinings SW3⁠
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Nearly nine years ago, Masaki and Daniel joined forces when Daniel became part of Dinings SW3, a concept Masaki had been developing for years beforehand. Since then, the pair have built a strong partnership, working side-by-side both at Dinings SW3 and beyond.⁠
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From sourcing trips and menu development to guest service and creative collaborations, every aspect of their research and development is shaped together through a shared passion for hospitality and innovation.⁠
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The next time you dine with us, keep an eye out for the duo, they’ll always greet you with open arms and strive to give you the very best dining experience possible. ⁠
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"Asparagus has it's longtime allies - egg, hollandaise, Parma ham."⁠⁠Speaking to , Masaki explored our aspargus dish tak...
17/05/2026

"Asparagus has it's longtime allies - egg, hollandaise, Parma ham."⁠
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Speaking to , Masaki explored our aspargus dish taking this classic combination and adding a Dinings SW3 Japanese twist. ⁠
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Served with molten nitamago egg marinated in soy, yuzu, kosho and mirin. It is then accompanied by yuzu sabayon, matcha bread croutons and pea shoots. ⁠
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Light, refreshing and seasonal. ⁠To read the full article click the link in our bio. ⁠
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Chelsea Flower Week Specials - 19 to 23 May⁠⁠As Chelsea comes into bloom for the annual RHS Chelsea Flower Show, we cele...
15/05/2026

Chelsea Flower Week Specials - 19 to 23 May⁠
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As Chelsea comes into bloom for the annual RHS Chelsea Flower Show, we celebrate the occasion through our dishes and drinks, and this year we are focussing on foraged ingredients. ⁠
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On our specials menu between Tuesday 19th and Saturday 23rd May, we have created seasonal dishes that use foraged ingredients sourced in West Dorset by . There will also be a special floral-based cocktail, specially available for the week. ⁠
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We look forward to celebrating Chelsea Flower Week with you, in Dinings SW3 fashion.⁠
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To book your table, head yo our link in bio. ⁠
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13/05/2026

Dongnae x Dinings SW3⁠
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Earlier this week and his team headed to Bristol for a one-night Omakase takeover at Dongnae. And what a night it was. ⁠
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The omakase menu was a showcase of the freshest local seafood, Masaki’s meticulous Japanese techniques with a Korean touch. The entire menu was course-after-course of delicacies, but there were some standouts..⁠
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- Hay-seared bluefin tuna served with cho gochuhang - a Korean sauce made with Japanese ingredients, and rolled baby leaf salad from a Cornish organic farm.
- Char-grilled koji-cured Japanese A5 Wagyu beef yakiniku, cooked on Dongnae’s Korean grill.
-Premium Kyoto Uki matcha & white chocolate ice cream, made with premium matcha from Kyoto.

We want to thank Masaki and his team for creating such a wonderful menu, and everyone who joined us for this truly exceptional evening.

Our ethos is rooted in sustainability and deep respect for what the environment provides, and for us its fundamental tha...
13/05/2026

Our ethos is rooted in sustainability and deep respect for what the environment provides, and for us its fundamental that our entire team shares and upholds these values.⁠
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Masaki’s trusted right-hand, Sean, our executive chef, brings a passion for exceptional food that honours the ingredients nature offers.⁠
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10/05/2026

The making of our udon noodles.

Our homemade udon noodles are crafted using the traditional foot-kneading technique. By pressing and stretching the dough underfoot, the gluten develops to give the noodles their signature chewy texture.

Crispy rice, served with Akami Bluefin tuna and wasabi soy. ⁠Our tuna is sustainably sourced from Tarragona and has a de...
05/05/2026

Crispy rice, served with Akami Bluefin tuna and wasabi soy. ⁠Our tuna is sustainably sourced from Tarragona and has a depth of flavour that pairs perfectly with shaved truffle. ⁠
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Our crispy rice is served deconstructed, perfect for you to make your ideal combination of filling and sauce-to-rice ratio. ⁠
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02/05/2026

Our Umami Chilli Oil. ⁠
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Perfect on omelettes, salads and soups, super-secret, 20-ingredient crunchy, umami chilli oil.⁠ A secret weapon from our kitchen to yours, and a favourite of
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Available for purchase at the restaurant or online for UK delivery. Link in bio⁠
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Made to indulge, even better to share…⁠⁠Our Iberico pork secreto gyoza, crisp, juicy, and made for dipping into a punchy...
26/04/2026

Made to indulge, even better to share…⁠
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Our Iberico pork secreto gyoza, crisp, juicy, and made for dipping into a punchy chilli ponzu.⁠
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Best enjoyed with our legendary chilli oil, handmade in-house and hard to resist. Drop by, try the new dishes, and don’t leave without a jar of our legendary chilli oil to take home.⁠
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Just as we honour tradition in our cooking, we carry that same respect into how we care for the pieces we use every day,...
23/04/2026

Just as we honour tradition in our cooking, we carry that same respect into how we care for the pieces we use every day, through the art of Kintsugi, the Japanese practice of golden repair.⁠
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When a plate chips or cracks, we don’t throw it away. We mend it with lacquer mixed with gold, not to hide the break, but to bring attention to it, to let it become part of the story.⁠
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Over time, each piece changes with us. The marks, the lines, the repairs, they’re not imperfections, they’re what make it unique.⁠
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The sun is out, the terrace is set. Come and join us for a long languid lunch surrounded by Japanese topiary and under t...
23/04/2026

The sun is out, the terrace is set. Come and join us for a long languid lunch surrounded by Japanese topiary and under the shade of one of the oldest trees in London.

18/04/2026

The sun’s out in Chelsea, and we’re here for it.⁠ This is when Dinings SW3 really shines; laid-back, easy daytime dining just moments away from the buzz of Chelsea. We’re open for lunch from Wednesday through to Sunday and for early dinner on our terrace all week long. ⁠
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Step away from the crowds and find your spot on our terrace, where the pace slows and the sun does the rest.⁠ We’re tucked away enough that if you’ve spotted our sign, you’re exactly where you should be.⁠
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This spring, a couple of new seafood favourites have found their way onto the Dinings SW3 sushi counter.⁠⁠First up, our ...
14/04/2026

This spring, a couple of new seafood favourites have found their way onto the Dinings SW3 sushi counter.⁠
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First up, our red prawn “Gambero Rosso”, sweet, delicate, and full of flavour, served with a kick of yuzu kosho or the deep richness of ebi-miso.⁠
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Then there’s our kabayaki freshwater eel from Kagoshima, Japan. Soft, smoky, and glazed just right, it comes with sansho pepper and sweet soy, or something fresher with tosazu pickled cucumber and grated ginger.⁠
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They might be small bites, but each one tells its own story.⁠
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12/04/2026

This is the week! On Tuesday and Wednesday Louise Bourrat will join us for Gill-to-Tail. ⁠Listen as she gives hints on what to expect at her exclusive two-night event. ⁠
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Final seats left! Book via our Link in Bio. ⁠
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The secret behind our famous udon noodles.⁠⁠Made with just flour, salt, and water, the recipe may sound simple, but Masa...
11/04/2026

The secret behind our famous udon noodles.⁠
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Made with just flour, salt, and water, the recipe may sound simple, but Masaki has refined every detail to perfection. The water ratio even changes with the seasons (45% in winter, 43% in summer) to achieve the ideal texture.⁠
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Traditionally kneaded in a sealed bag using foot pressure, the dough is then rested for over 24 hours, creating the perfectly bouncy bite udon is known for. ⁠
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Warm up this winter and experience our noodles for yourself, book a table via the link in our bio. ⁠
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Address

Walton House, Lennox Gardens Mews
London
SW32JH

Opening Hours

Tuesday 5pm - 10:30pm
Wednesday 12pm - 3:30pm
4:45pm - 10pm
Thursday 12pm - 3:30pm
4:45pm - 10pm
Friday 12pm - 3:30pm
4:45pm - 10pm
Saturday 12pm - 3:30pm
4:45pm - 10pm
Sunday 12pm - 3:30pm
5pm - 10:30pm

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