How Japan's cooking culture forever changed London's restaurant

Omakase, which translates as "I'll leave it up to you" in Japanese, has been one of the most popular restaurant fads in the last 18 months.   

Despite the fact that tiny dishes of ikejime sea bass and charcoal-grilled wagyu are being presented across immaculately buffed wood countertops in the capital's wealthiest postcodes,  

one restaurant stands out for its distinct offering.   

Juno Omakase (2-4 Farmer Street, W8 7SN; in Notting Hill Gate, which debuted in January, serves a fusion of Mexican and Japanese cuisine.   

Or, as chief chef Leonard Tanyag puts it, "Tokyo meets Tulum."  

During the epidemic, owner Markus Thelseff and Tanyag came up with the culinary concept — in part because no one else was doing it, and in part because Mexican cuisine is the chef's favorite.   

this enough to open a restaurant? Probably not, although Tanyag has strong credentials.  

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