The story
Sticks’n’Sushi London brings together Japanese cooking and Nordic sensibility through a concept born in Copenhagen in 1994. Brothers Jens and Kim Rahbek, alongside partner Thor Andersen, drew on their mixed upbringing to build a kitchen that respects raw ingredients while embracing playful combinations. Their approach treats the dining room as a shared table rather than a formal stage. Guests encounter a layout defined by high ceilings and two distinct levels, creating a space that feels open yet intentionally designed for conversation.
The menu highlights precise techniques alongside approachable sharing formats. House rolls like the wagyu tartare maki with crispy kataifi or the miso-marinated black cod maki anchor the seafood selections. Meat eaters turn to chicken, pork, and beef skewers prepared fresh over an open flame. These Japanese dishes pair naturally with cold preparations like shake tataki or kani korokke croquettes. The Schlemmer Atlas awarded the venue two spoons, recognizing how the straightforward layout keeps guests returning.
Bar tables line the perimeter, offering a casual entry point before moving toward the main floor. The sushi and yakitori counter places diners directly across from the open kitchen, allowing them to watch chefs slice fish and tend the grill. The sushi kitchen operates within a framework called Kaizen, which translates to continuous improvement and informs both workflow and guest interactions. The overall effect leans toward unpretentious energy rather than staged formality.
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