The booming city of Accra has welcomed its first high-end sushi restaurant, Santoku Restaurant and Bar, this summer. The Gorgeous Group developed the concept behind Santoku, while the interior has been designed by Hubert de Givenchy. “Santoku has set an extremely high standard for guest food and drink experience in West Africa” says Robbie Bargh, founder of Gorgeous Group. “We are delighted to have had the opportunity to work with entrepreneur Nabil Moukarzel on this project.” Input has also come from ex-Nobu head chef Scott Hallsworth.

Santoku offers a luxurious, contemporary Japanese restaurant that takes classic oriental techniques, skills and designs and fuses them with modern elements and international ingredients.

The head chef is Craig Grover, who trained with Marco Pierre White in London, while head Japanese chef Daisuke Yoshizaki who mastered his skills in the Kansai region near Kyoto, cooked for four years for the Japanese ambassador to Ghana prior to Santoku.

Givenchy, nephew of the late fashion designer of the same name, has fused influences from both Africa and Japan to create the look. “I’d never been to Ghana before but I love both African and Japanese art, specifically African sculpture and painting and Japan’s rich heritage of craftsmanship,” says de Givenchy. “I wanted to reflect distinctive elements of each in the design of Santoku”

When it comes to the food, expect black cod with den miso, soft pork belly grilled skewers with spicy miso and green apple and lobster ceviche with tomato and coriander. Mushroom “chopsticks” with creamy wasabi are one of the many small-plate dishes that are ideal for sharing.  Guests can accompany their food with an extensive choice of wines, champagnes and a fine selection of premium sake.

The bar and restaurant extends to an outside terrace area and a private member’s club on the rooftop, with a sushi and sake bar serving 11 signature cocktails – the Floral Spritz is a standout drink, which brings together jasmine infused vodka with Ruinart Champagne.