Dai Chi to bring kushikatsu dining to Soho in November

Dai Chi, a restaurant celebrating Japanese kushikatsu dining, is set to open in London's Soho next month. 

Created by Joshua Owens-Baigler and Amar Takhar, founders of cult Italo-Japanese Dalston restaurant Angelina, Dai Chi will be the first to bring Osaka's famous kushikatsu dining culture (with 'kushi' meaning 'skewer', and 'katsu' meaning 'deep-fried') to the UK capital. With a menu centred on fried skewers of high-quality meat, fish and vegetables, Dai Chi offers a new interpretation of the Japanese spaciality, which is also known as 'kushiage'.

The restaurant will serve its kushiage omakase-style as a nod to its sister site Angelina. Set menu highlights include two crudo courses to start, followed by the kushikatsu as main, with each skewer topped with the addition of Dai Chi's contemporary flavours such as carabineiro red prawns, or chestnut and smoked soy.

Guests will be seated in an intimate 28-cover restaurant on Soho's d'Arblay Street, or the six-seater counter to reflect the dining experience at authentic kushikatsu restaurants. 

The new site will open first with a soft launch, with exact dates to be announced soon. 

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