It took quite a while for us to get here after it was recommended to us by Brian Lloyd, MD at Brooks. As often happens suggestions by people in the industry turn out to be worth following and this one certainly was. The buzz about Minamashima is extremely positive.
Entry is via an unobtrusive glass door.
The restaurant is simply set out with an understated sophisticated decor. Tables along one side of the room are separated from a long bar behind which chef Minimashima, pictured above, displays his skills. They have an attractive and informative web site.
We had the degustation menu with matched Sake. You could have it with traditional wines if you wished.
Many dishes were served on black plates/platters and were hard to photograph at the table.
This was the menu.