Danish restaurant group Sticks’n’Sushi is set to open its ninth restaurant in the UK on October 9th. The new restaurant in Beak Street, Soho, will be the group’s seventh opening in central London.
A unique combination of traditional sushi and yakitori sticks from the grill, Sticks’n’Sushi will offer diners a combination of Danish hygge and Japanese Noren.
Set over two floors, the restaurant will have 170 covers, and operate seven days a week from 12 noon until 11.00pm (10.00 pm on Sunday).
Andreas Karlsson, Group CEO says: “Finding the ideal locations for Sticks’n’Sushi can take us some considerable time. We devote a great deal of energy to looking for the perfect sites, and we’ve now found the right spot in Soho.
Interestingly, Damien Hirst has also chosen this location for his flagship studio and art complex a definite plus for footfall.
The new restaurant features hanging partitions, inspired by the Japanese Noren curtains, used to separate and decorate doorways in Japan. Their soft and sound dampening qualities add to the Danish Hygge, a distinct feeling of cosiness that permeates every square foot of the two-storey restaurant.
The menu will feature Sticks’n’Sushi’s signature dishes such as the Hell’s Kitchen maki with bubbly tempura shrimp and Japanese barbeque sauce and yakitori skewers such as the Buta Yaki with organic, free-range pork from Denmark.
To celebrate the opening of the Soho restaurant, Sticks’n’Sushi is releasing a sustainable and British- brewed sake, made from surplus rice by Kanpai, a micro sake brewery based in London run by Lucy and Tom Wilson.
The new sake is called ‘Rice Revived’. It is a bright and fruity craft sake created with sustainability in mind. Born from a shared passion to reduce food waste, Kanpai crafted this sake from Sticks’n’Sushi’s unused rice and it has been bottled and labelled using recycled materials.