‘Nine seats, three Michelin stars, £300 a head’. That was the headline when chef and founder Mitsuhiro Araki opened his edomae sushi restaurant in London. The Araki is expensive, almost impossible to get into, and unwavering in its desire to deliver perfection via dishes such as napper soup with yuzu, snapper sashimi with Beluga caviar, tuna tartare with white truffle from Alba and eel in nori rolls. It doesn’t serve tempura, teriyaki or meat, and the three members of staff are unable to cater to your special dietary requirements. §
