Japanese technique, British produce, primal fire – MOI is one of Soho’s most exciting new openings. The Knife speak to Head Chef Nick Tannett about live embers, game birds, and why this isn’t just another robata joint.

From Nordic buns to Japanese burgers, cocktail lounges to Mediterranean small plates, Victoria is no longer just a stop on the way somewhere else. The first in The Knife’s new A Spotlight On… series dives into the restaurants, bars and chefs transforming this corner of London into one of the city’s most dynamic dining districts.

The Knife marks its 100th article with a story of bold returns and reinventions. From Scott Hallsworth’s cult pan-Asian Freak Scene popping up at 100 Wardour Street, to Mike Reid’s revival of the classic chop house at Liverpool Street, The Evolv Collection is reshaping London dining. Heritage, rebellion and innovation collide – and 2026 looks set to be their biggest year yet.

At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

From Mayfair fine dining to supermarket shelves, Wagyu has gone from rarefied luxury to everyday indulgence. The Knife explores why London has fallen for this marbled marvel, from A5 Japanese prestige to Australian consistency and a fast-growing British herd. Chefs, butchers and diners agree: Wagyu is the cut of the moment.

Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.

London’s love for omakase is growing, with diners seeking immersive, high-quality experiences. Learn why this Japanese tradition's booming.

From open-fire cooking to omakase excellence, KAJI is redefining fine dining in Manchester. Steven Smith talks fusion, flames & the future.

Meet Raymond Ma, the innovator behind "Crystal Sushi", redefining Japanese cuisine in London with bold creativity.

Soji Hiraide brings Kanpai Classic to Soho. Discover the journey, challenges, and what's in store for the UK’s first taste of premium wagyu.