Phenomenal fusion: Aki London brings European-Japanese dining and Kyoto-inspired farm-to-table cuisine to Cavendish Square

Launched in September to palpable excitement from London’s fine dining set, renowned Malta restaurant Aki London opened its first international outpost at the Grade II-listed One Cavendish Square in London. The restaurant’s farm-to-table concept draws inspiration from Kyoto, Japan – with the restaurant’s chefs even growing their own Japanese ingredients in specially built micro-farms, and combining these exceptional flavours with a Mediterranean twist.

Standout dishes on the new menu include Tuna tartare with Japanese brown puffed rice, aged soy, and caviar (served dramatically on an ice plate); Wagyu tataki with Japanese beer mustard pickle, truffle, brown butter, and crispy leeks; hay-smoked scallop with tofu and fennel cream, fuji apple tosazu jelly, myoga, and hanaho; and natto and yuzu-marinated lamb with ume boshi and house-made herb miso.

The restaurant’s décor, designed by Francis Sultana, is inspired by the Japanese Screens exhibition at the Metropolitan Museum in New York, letting Japanese influences take centre stage while complementing the classic European elegance of the building.

Aki London’s sister restaurant, located in Maltese capital Valletta, has held a place on the Michelin Guide for four years – a high bar that CEO Robert Debono is certain London’s newest restaurant can meet. Here, Robert shares Aki’s journey from Malta to London.

Robert, tell us about launching Aki’s first international outpost in London?
London is one of the greatest cities in the world and, for us, it represents the ultimate test. It’s home to some of the most dynamic and competitive restaurant brands globally. Aki has been a great success in Valletta, but London allows us to bring our philosophy to an international stage. This is just the beginning – we see London as the foundation for our global expansion, and our aim is to have a handful of restaurants across the capital in the coming years.

What differences have you found between Maltese and British tastes?
I think both Maltese and British diners are adventurous and curious – they want to be surprised and delighted, but they also value authenticity. The difference in London is scale: the audience is vast, sophisticated and used to an incredible range of international cuisines. That raises the bar, and that’s exactly the challenge we were looking for. For us, it’s about bringing Japanese precision, a subtle Maltese soul, and doing it with integrity in a city that demands the very best.

One Cavendish Square is an iconic venue. Tell us about choosing this location?
We knew that if we were going to launch in London, it had to be somewhere with heritage and presence. One Cavendish Square gave us that: a Grade II-listed former banking hall right in the heart of Marylebone. It had the grandeur we wanted, but also the intimacy to create different moods across the spaces. Over the past two years we’ve invested £15m to transform it into something that balances European elegance with Japanese artistry. It’s been a journey of respect: for the building’s history, for Japanese culture, and for the future of our brand.

Did the renovation present any challenges?
Working with a listed building always presents challenges, because you want to respect and preserve the building,s heritage while making it fit for a modern hospitality experience. The scale of the ceilings, the restrictions on what could be altered, and the sheer logistics of transforming an old banking hall into a restaurant and bar – all of that was complex. But, in the end, those challenges became opportunities. They pushed us to think creatively, and with Francis Sultana’s vision, we were able to achieve a space that feels both historic and completely contemporary.

How would you describe the impact of the restaurant’s décor?
The décor sets the emotional tone. It creates a sense of anticipation the moment you walk in, and then intimacy once you settle at the table. The design is a dialogue between cultures. Francis Sultana drew inspiration from Japanese screens and decorative traditions, but he placed them within the grandeur of a Georgian hall. You’ll see plaster trees rising to meet soaring ceilings, cloud motifs drifting across the walls, and kimono fabrics adding warmth and texture. For me, the overall impact is harmony, a sense that European heritage and Japanese refinement can live together beautifully in one space. People often tell us they feel transported, and that’s exactly what we wanted to achieve.

Aki London offers multiple spaces for guests to enjoy. Could you walk us through these?
The main dining hall is dramatic, it’s our grand stage, seating 80 guests under soaring ceilings. Then you have the private dining room upstairs, which is intimate and immersive, with hand-painted Japanese landscape frescoes done in a European style. Finally, downstairs in the former bank vaults, is our late-night bar. Each space has its own identity, but together they create a journey, from refined dining to private celebration, to late-night energy.

Tell us about Aki London’s impressive contemporary art collection?
The Aki Collection was never meant to be just decoration, it’s a cultural experience in its own right. Polina Sulina and Virginie Puertolas-Syn have curated works from some extraordinary artists, including those connected to the Venice Biennale. We’re proud to present Daniel Knorr, Kapwani Kiwanga, Nabil Nahas, alongside names like Ryan Gander, Yoshirotten, James Clar and Aziza Kadyri. Together, they bridge past, present and future in a way that elevates the whole dining experience. Guests might come for the cuisine, but we hope they leave feeling like they’ve taken part in a cultural moment.

Please tell us about your signature dishes and key flavours?
Our menu celebrates Kyoto’s farm-to-table ethos. You’ll find dishes like tuna tartare with puffed Japanese rice and caviar, or hay-smoked scallop with tofu and fuji apple jelly – each designed to balance authenticity with innovation. The flavours are seasonal, bright and precise, thanks to techniques like in-house fermentation and fish-to-tail cooking. We aim to let the ingredients speak, but with a contemporary twist that makes the experience unforgettable.

Aki London has 80 in-house micro-farms – what does this mean for both flavour and environmental impact?
Having 80 in-house micro-farms is a gamechanger. It means we can harvest rare Japanese herbs, seaweeds, and other ingredients moments before they reach the plate. The flavours are more vibrant, more authentic, and more alive. But it’s also about sustainability – by growing locally in recyclable substrates without pesticides, we dramatically reduce our carbon footprint. For us, it’s proof that you can deliver world-class flavour while being responsible to the planet.

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