sumosan
Verdict based on 2 critic, 2 blogger and 1 user reviews and awards
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Address: 26B Albemarle Street, London W1S 4HY

Website: Visit restaurant website

Telephone: +44 20 7495 5999

Sumosan is a Japanese restaurant specialising in Sushi and Sashimi. Opened in 2002, Sumosan has expanded with branches in Moscow and Kiev.

Latest reviews of Sumosan

Grace_Dent

Grace Dent, Evening Standard

21 September 2012

I’m the noodle duchess of London town (in my head) and these were decidedly uninspiring. And the creamy spicy king crab was certainly creamy (ie, mushed up with cream) but not at all spicy…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

3 January 2012

The night’s revelation came in the form of red sea urchin roe served in the shell, the top sliced off like an aquatic boiled egg. Quite unlike anything I can remember tasting – smooth, creamy, slightly nutty but with a definite whack of the sea…

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jay_rayner

Jay Rayner, The Observer

24 September 2006

Another soup, nabe udon, is a rich sweet liquor with a few thick, slurpable noodles and a generous piece of prawn tempura. Next, three pieces of sushi, as pretty as jewels: there was salmon, prawn and sea bream, on rice, both just warm and just vinegared, with an agreeable definition between each grain…

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Andy_Hayler

Andy Hayler, andyhayler.com

14 September 2006

Rock shrimp tempura had quite good texture but rather less so than the version at Roka.  Unagi rice was fried rice with a little eel; this worked well…

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What the Critics say

Grace_Dent

Grace Dent, Evening Standard

21 September 2012

I’m the noodle duchess of London town (in my head) and these were decidedly uninspiring. And the creamy spicy king crab was certainly creamy (ie, mushed up with cream) but not at all spicy…

Read full review »
jay_rayner

Jay Rayner, The Observer

24 September 2006

Another soup, nabe udon, is a rich sweet liquor with a few thick, slurpable noodles and a generous piece of prawn tempura. Next, three pieces of sushi, as pretty as jewels: there was salmon, prawn and sea bream, on rice, both just warm and just vinegared, with an agreeable definition between each grain…

Read full review »

What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

3 January 2012

The night’s revelation came in the form of red sea urchin roe served in the shell, the top sliced off like an aquatic boiled egg. Quite unlike anything I can remember tasting – smooth, creamy, slightly nutty but with a definite whack of the sea…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

14 September 2006

Rock shrimp tempura had quite good texture but rather less so than the version at Roka.  Unagi rice was fried rice with a little eel; this worked well…

Read full review »