Chef’s Table: Chef Leonard Tanyag on Luna and the evolution of Japanese fine dining in London

To say chef Leonard Tanyag knows a thing or two about Japanese cuisine would be an understatement. He is the executive chef of Luna Omakase, which is London’s highest and most intimate fine dining omakase experience in London. He is also the culinary director of Los Mochis, Luna, Juno and the newly opened MA/NA, all of which operate under the Thesleff Group umbrella.

He began his culinary career in Yamanashi, Japan, and went on to work with award-winning brands including Sake at the Rocks, Nobu, Okku, and Zuma in Australia, Dubai, and London. His 20 years of experience and global travels brings a deeply personal touch to traditional omakase dining.

Each restaurant has a different take on Japanese fine dining. At Luna, chef Leonard has curated a menu inspired by the moon, while at Juno, you will find a blend of Japanese and Mexican cuisines that leaves you wanting more. So, in a new instalment of our Chef’s Table series, we speak with chef Leonard Tanyag about his omakase restaurants, his comfort foods, and the chefs that inspire him.You head up the acclaimed Japanese restaurants Luna and Juno Omakase, among others. What sets your menu apart?
Luna and Juno Omakase are both highly intimate and immersive experiences. Every detail – from the design of the room to the artwork – is thoughtfully connected to the menu. Each dish is crafted to showcase precision, quality and storytelling, creating a journey that goes beyond just dining.

How would you describe your style as a chef? What do you want your guests to experience when they come to your restaurants?
My love for food is infinite. I genuinely enjoy creating and sharing dishes with people. Above all, I want every guest to leave with a sense of memory and experience – something that stays with them long after the meal.

Where did your passion for cooking come from?
It comes from my family – especially my mother. Cooking is part of our heritage; we are a family of chefs, and that passion has been passed down through generations.Luna’s main inspiration is the moon and its cycles. Why the moon, and how is that reflected in the menu?
The moon controls the tides and influences nature, and we mirror that philosophy at Luna. The menu evolves in line with the lunar phases, creating a natural rhythm that reflects both seasonality and the changing energy of the moon.

At Juno, you blend Japanese and Mexican cuisine. Are there challenges in merging two such distinct cultures?
I don’t see it as a challenge – for me, it’s a natural pairing. Japanese cuisine brings depth of umami, while Mexican cuisine introduces heat and bold flavours. Together, they create a balance that is both exciting and harmonious.

How do you see Japanese cuisine evolving in London?
Japanese cuisine in London continues to evolve, becoming more creative and expressive while still respecting tradition. My approach combines classical techniques with innovation, focusing on sustainability, quality and building a strong culinary identity that pushes the cuisine forward.

Omakase is such a personal experience. What makes a great omakase tasting stand out?
A great omakase is carefully orchestrated. It’s not just about technique – it’s about storytelling, flow and human connection. Every moment should feel intentional and personal to the guest.Away from the restaurant, what is your ultimate comfort food?
My ultimate comfort food is always street food. There’s something very honest and nostalgic about it, it’s where flavour comes first, without overthinking or refinement. For me, it brings back memories of travelling and discovering different cultures through simple, bold dishes. Whether it’s tacos from a roadside stand, grilled skewers, or something cooked over open flames, it’s that immediacy and depth of flavour that I love. As a chef, it’s also incredibly inspiring, street food often has a raw creativity and authenticity that you don’t always find in more formal dining. It reminds me that great food doesn’t need to be complicated, it just needs to be full of soul.

Why is that your comfort food? Do you have any memories associated with it?
Street food connects me to tradition and culture. It reminds me of where I come from and keeps me grounded.

Who are your chef heroes?
Anthony Bourdain and my mother. Both represent discipline, humility and a genuine passion for food — values that go far beyond presentation.

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