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.

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.

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.

Discover how The View Hotel is putting Agadir on the culinary map thanks to its gastronomic gems.

Rising chefs from top restaurants launch their own ventures, blending tradition with innovation to redefine dining in London and Surrey.