New York’s Most Expensive Sushi Restaurant Is Coming To London

Since opening in 2004, sushi restaurant Masa has soared to fame, securing three Michelin stars and garnering a reputation as one of America’s top dining experiences. And this September, it’s arriving in London, with the eponymous chef-founder Masayoshi ‘Masa’ Takayama launching a new outpost, Tobi Masa, within hotly anticipated hotel The Chancery Rosewood.

Tobi Masa At The Chancery Rosewood: What To Expect

Tobi Masa will feature the same ingredient-led philosophy as its Stateside original, presenting sushi as fine art. On the menu, you’ll find signature dishes like the Surimi Masa Pasta, the Peking Duck Tacos and the Masa Toro Tartare – a fatty tuna dish topped with caviar. Alongside this, there will be new additions created exclusively for the London outpost.

But it certainly won’t come cheap: at Masa, the omakase experience costs $750pp, while dining at the hinoki counter (complete with your own sushi chef) will set you back a whopping $950, although prices for the London restaurant are yet to be revealed. 

‘I’m so proud to be partnering with a creative and innovative brand like Rosewood,’ says Masa. ‘We are very excited to embark on this new adventure together, and especially in such a historic landmark building in the middle of Mayfair.’

The opening will be one of eight restaurants and bars coming to The Chancery Rosewood, set to launch within the former US Embassy in Mayfair. This includes the first European outpost of glitzy Italian eatery Carbone, which is beloved by A-listers, and a new Asian concept restaurant. The top floor, meanwhile, will house The Eagle Bar: a rooftop venue with panoramic views of London’s skyline – named after the 30-foot wide golden eagle that has long sat on the top of the historic building.

The hotel will be suitably luxurious: all 144 rooms will be suites, and there will be a sprawling spa with one of the largest pools in the capital.

Housed on the fourth floor of the Time Warner Center, Masa is widely credited with heralding a new era of sushi dining. Guests are served the finest seafood flown in from Japan – think octopus, scallops, squid and clams – with chefs using traditional sushi techniques. Interiors are minimalist and zen-like, with sparse table decorations and no background music, allowing full focus on the flavours. Photography is also banned, upholding the exclusivity of the experience.

Find out more and book at rosewoodhotels.com