Executive Chef Leo Tanyag of MA/NA in Mayfair sits down with The Knife to talk about the philosophy of mana, the quiet power of Japanese technique and why rice might be the most important ingredient on the menu. From Hamachi Onigiri to perfectly balanced cocktails, he reveals how food, atmosphere and energy will come together in one of London’s most anticipated restaurant openings.

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.