Jugemu

"Unlike many restaurants on this list, Jugemu does not pride itself on fawning service. The little sushi bar in Soho takes an altogether more laid-back approach, as post-work diners and dates look fervently towards Jugemu’s sushi chef carefully making each piece of fish behind the counter, alone. Regulars—often seated at tables rather than at the bar—are more relaxed. They know it's worth the wait. Get the seven-piece omakase sashimi or know that uni, scallop, and otoro all stand out in the melting nigiri stakes. Whatever your choice, all good things come to those who wait." - heidi lauth beasley, rianne shlebak, jake missing

"Jugemu manages to be inconspicuous in the middle of Soho. This tiny sushi bar off Wardour Street requires a degree of both patience and persistence. Enter through the curtain, take a seat at the wooden counter, and watch Jugemu’s owner and chef carefully sculpt each piece of nigiri. This family-run feeling may not be for everyone but the quality of the small plates and fish will be. Miso aubergine, takoyaki, and agedashi tofu are all delicate but deeply flavoured. If you’re looking for an after-work catch-up or date spot with a difference, settle in for the omakase menu." - jake missing, rianne shlebak, sinead cranna, daisy meager

"Although it’s right in the mix of Soho’s sounds and stickiness, Jugemu’s curtain acts as something of a teleportation device. The 10-or-so person sushi bar is full of murmurs and hopeful eyes as the owner and sushi chef methodically makes every piece of scallop nigiri or yellowtail sashimi. The restaurant’s bric-a-brac personality—full of specials on individual hanging blackboards and staff-led quizzical looks—makes it a decidedly old-school Soho experience. Like or other bastions of this area, Jugemu does things its way and if you don’t get it, or can’t adjust to it, then they simply don’t care. This won’t suit some people but it does us. Especially as the patient and the adventurous are rewarded. Familiar small plates like ​​takoyaki (deep-fried octopus balls) and cuts of fish are excellent, but putting your faith in the man behind the counter for an omakase meal is the way to go. " - Jake Missing

"Although it’s right in the mix of Soho’s sounds and stickiness, Nanahoshi's curtain acts as something of a teleportation device. The 10-or-so person sushi bar is full of murmurs and hopeful eyes as the owner and sushi chef methodically makes every piece of scallop nigiri or yellowtail sashimi. The restaurant’s bric-a-brac personality—full of specials on individual hanging blackboards and staff-led quizzical looks—makes it a decidedly old-school Soho experience. Like The French House or other bastions of this area, Nanahoshi does things its way and if you don’t get it, or can’t adjust to it, then they simply don’t care. This won’t suit some people but it does us. Especially as the patient and the adventurous are rewarded. Familiar small plates like ​​takoyaki (deep-fried octopus balls) and cuts of fish are excellent, but putting your faith in the man behind the counter for an omakase meal is the way to go. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch" - Jake Missing

"London’s best sushi restaurants are either impossible to get into or prohibitively expensive. It’s therefore with great relief and thrill that the marvellously mercurial Yuya Kikuchi is back in town. Jugemu is a little more traditional but no less chaotic than his short-lived Kirazu, and the question is: Is there a better value omakase in town?" - Poonperm Paitayawat, James Hansen