London’s fine-dining scene has a compelling new addition in LUNA Omakase. Set high above the city streets, hidden within another restaurant, this intimate Japanese counter balances time-honoured technique with innovation, delivered with a level of polish and discretion more often associated with Mayfair than the Square Mile.
SETTING & AMBIENCE: AN INTIMATE HIDEAWAY IN THE SKIES
Upon arrival, a dedicated lift whisks you up to the ninth floor of 100 Liverpool Street, where you’re greeted by the upbeat vibe of Los Mochis City. After enjoying a drink overlooking St. Paul’s Cathedral, you’re whisked away to a concealed omakase den that feels like a secret sushi speakeasy far removed from the bustle of the financial district below. Tucked away behind an unmarked door and framed by London’s twinkling skyline flooding through the floor-to-ceiling windows, the serene space features just 12 seats arranged around a single U-shaped counter, offering an intimate stage for culinary theatre. The design is deliberately minimalist, with smooth wood accents, soft ambient lighting akin to gentle moonlight, and a dozen evocative paintings by artist Oms Rocha representing the lunar cycle lining the walls.
Despite being in the heart of the city, the atmosphere at LUNA Omakase exudes old-school exclusivity usually found in a private club. There’s a hush of anticipation as you take your seat; fellow diners speak in soft tones, aware that something special is about to begin. Indeed, with a months-long waitlist and only a dozen guests served at a time, simply sitting here feels like a privilege. Yet it’s not stuffy—the vibe is relaxed and enveloping. You’re greeted warmly with a chorus of “Irasshaimase!”, as is tradition, and immediately offered a welcome drink to set the mood. In the background, gentle instrumental music and the low hum of conversation create an ambience of calm luxury. It’s intimate, posh, and ever-so-slightly mystical—as if you’ve entered a twilight world dedicated entirely to the art of omakase.
THE FOOD: A 12-COURSE LUNAR JOURNEY OF FLAVOUR
At the core of LUNA Omakase is a 12-course tasting menu that unfolds like phases of the moon—a journey from delicate beginnings to bold crescendos and back to a comforting close. Omakase means “I leave it up to you”, and here you truly place your trust in a talented team, led by Executive Chef Leonard Tanyag, a chef with over 20 years of experience at top Japanese restaurants around the world. His culinary approach fuses the Edomae tradition—ageing, curing, and marinating fish in the classic Tokyo style—with Sosaku innovation, introducing unexpected ingredients and creative twists. The result is a menu that honours Japanese heritage while surprising you at every turn.
Each evening’s menu evolves with the seasons (and the lunar calendar), so no two visits are the same. The progression is finely tuned: you might start with a subtle bite of ultra-fresh kampachi crudo dressed with ponzu, or a sphere of fatty Bluefin tuna tartare, artfully fashioned to resemble a full moon, topped with briny Oscietra caviar and theatrically presented on a cloud of dry ice. From there, courses build in intensity. Pristine nigiri sushi is a highlight—Chef Tanyag sources exceptional seafood, including line-caught white fish, sweet Hokkaido scallops, silky toro tuna belly, and even king crab flown in from Japan multiple times a week. One moment you’re savouring a tender king crab leg nigiri or a slice of torched trout topped with its roe; next, the chef might sear a piece of sea bream right in front of you over a blazing charcoal rod for an unforgettable smoky finish. Each piece is meticulously assembled and presented as an edible work of art—the rice at just the right body temperature, the wasabi freshly grated, the fish perfectly draped.
But LUNA Omakase goes beyond the traditional sushi progression. Between bites of fish, Chef Tanyag interweaves inventive small plates that showcase his global inspirations and personal stories. He’s not afraid to break the mould: you might encounter an impossibly crisp sweet potato mini-taco loaded with lashings of caviar or a dash of sal de gusano (Oaxacan agave worm salt) served atop a seared scallop—a nod to the restaurant group’s Mexican influence that somehow marries beautifully with Japanese ingredients. Another dish might be Hamachi Yaki Onigiri, a grilled yellowtail rice ball inspired by the chef’s childhood comfort food, bringing a dose of nostalgia to the menu. One of the most crowd-favourite courses is a sublime wagyu beef sando featuring succulent A5 wagyu steak tucked between bite-sized squares of fluffy white bread with peppery wasabi leaves and a good lick of mustard. It’s a delicious, playful homage to Chef Tanyag’s mother and the lunchbox sandwiches she made him as a kid—a personal story told through flavour. With each course, Chef Tanyag or his sous chefs offer a brief, friendly explanation, perhaps pointing out an ingredient’s origin or a memory tied to the dish. These narratives add a warm human touch to what is otherwise a very refined gourmet experience.
After an array of savoury delights, a refreshing blood orange granita is hand-shaved to order, followed by a pillowy miso caramel soufflé crowned tableside with a quenelle of wasabi-infused ice cream. It’s an unlikely combination that works: the soufflé is ethereally light with the perfect sweet-salty ratio, while the wasabi ice cream adds a subtle zing, tying back to the Japanese theme even in dessert. This clever ending illustrates the kitchen’s fearless approach to flavour, marrying traditional Japanese elements with French technique and creative ambition. By the end of the 12 (or more) courses, your palate has travelled through a carefully conceived story—one of seasonality, inventiveness, and personal meaning.
SERVICE & HOSPITALITY: DINING AS THEATRE WITH PERSONAL TOUCHES
From the moment you arrive, the service at LUNA Omakase is choreographed to make you feel like an honoured guest. True to the Japanese spirit of omotenashi—heartfelt hospitality—the staff anticipate your needs with uncanny attention to detail. Smiling hosts welcome you by name, take your coats, and guide you to your designated seats around the counter, where a nametag is handwritten in both English and Japanese. Because everyone is seated at the same time for each session, there’s a gentle sense of ceremony as the start of dinner approaches. In fact, the meal officially begins with the resonant strike of a gong, which instantly hushes the room and signals that your culinary journey is underway. From this point on, course after course flows out rhythmically, almost like acts in a play.
The chefs themselves are very much a part of the service. Standing in the centre of the counter stage, Chef Leonard Tanyag and his team prepare each dish in front of you with meticulous precision, all while maintaining a relaxed, engaging demeanour. They might work mostly in focused silence while slicing fish or torching a piece of nigiri, but they’re also quick to smile and share insights. Chef Tanyag is personable and passionate—between courses, he often chats with guests about the story behind a dish or the origin of an ingredient, forging a personal connection across the counter. This interactive style makes the experience feel warm and unpretentious despite the luxury setting. Don’t be surprised if you find yourself laughing at a joke about how many fish he’s filleted in his life, or learning that nearly everyone in his family cooks (tidbits he happily shares). The staff-to-guest ratio is high, so you’re never left wanting for anything: attentive servers promptly refill your cup of water or sake, replace plates and chopsticks seamlessly, and even notice whether you’re left- or right-handed to place dishes accordingly. There’s a strong emphasis on timing—all guests are served each course nearly at once, so the entire room savours a given dish together, like a unison “ooh” or “ahh” moment. You leave not only sated, but feeling genuinely looked after and appreciated—hallmarks of great hospitality.
DRINKS & PAIRINGS: SAKE, WINE, AND A SOOTHING FINALE
To elevate the meal further, LUNA Omakase offers thoughtfully curated drink pairings to accompany your 12-course menu (at an additional cost). The restaurant’s sommelier has assembled three distinct flights—one featuring fine wines, one highlighting premium sake, and even a non-alcoholic pairing of inventive mocktails or teas—so you can choose the journey that best suits your palate. Opting for the pairing is highly recommended for enthusiasts, as it adds an extra dimension to each dish. For instance, an aged Junmai Daiginjo sake might be poured to complement the rich otoro tuna, its mellow rice notes matching the fish’s buttery depth. In the next course, an earthy French Pinot Noir or a citrusy craft mocktail may be served to cut through the fattiness of a seared wagyu bite. Each glass is introduced with a brief description, so you learn a bit about the boutique winery or the sake brewery’s history while you sip—an educational perk that many foodie travellers appreciate. The pacing of the drinks is gentle; there are only about four pours spread across the meal, ensuring you stay refreshed but not overwhelmed. If pairings aren’t your style, you can also order à la carte from an extensive list of high-end Japanese whiskies, rare sakes, wines, or even craft cocktails shaken at the main restaurant bar downstairs. After dessert, instead of a heavy digestif, you’re presented with a cup of expertly brewed tea in the Japanese style, which signals the close of the meal. Sipping this warm, fragrant tea after the parade of courses is the idyllic close, giving you a moment to reflect on the flavours you’ve just enjoyed and helping bring your palate back into equilibrium.
Final Impressions: Who Is Luna Omakase For?
LUNA Omakase offers much more than just a meal—it’s an immersive voyage for the senses. The combination of its intimate scale, top-quality cuisine, and the almost theatrical style of service creates a dining experience that feels truly unique in London. This is the kind of place for people who value craftsmanship and exclusivity: if you get excited by the idea of a chef personally handing you a piece of sushi that was conceived as part of an artistic narrative, or if you relish a dinner that comes with stories and little ceremonial flourish, LUNA Omakase will be your happy place. It’s equally suited to well-heeled travellers and local gourmets. You might find yourself seated next to a globe-trotting foodie who flew in just to try this, or a couple celebrating an anniversary in style.
While LUNA Omakase is certainly high-end, it doesn’t project the cold formality that some luxury restaurants do. Instead, it feels personal, warm, and inspired—a reflection of Chef Tanyag’s philosophy that food should connect to memories and emotions. You’ll leave with not only a satisfied palate but also a sense of having witnessed something creative and intimate: the chef’s own story, told through Japanese cuisine, in an atmosphere as enchanting as a moonlit night.
To find out more about LUNA Omakase and book, visit the links below:
Luna Omakase
9th Floor
100 Liverpool St
London EC2M 2AT
Web: luna-omakase.com
Online Booking: luna-omakase.com/reservations
Tel: +44 (0) 20 7225 2502
Email: info@luna-omakase.com
Instagram: @luna.omakase
Images © Lateef Photography