Yashin Ocean House
Cuisine: Japanese
Price:    pound pound pound_grey
Verdict based on 3 critic, 0 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 117-119 Old Brompton Road, London SW7 3RN

Website: Visit restaurant website

Telephone: +44 20 7373 3990

Yashin Ocean House is the second restaurant opening by Yasuhiro Mineno, after Yashin Sushi. The focus is on fish and seafood.

Latest reviews of Yashin Ocean House

LisaMarkwell

Lisa Markwell, The Independent

27 July 2014

Then, the show-stopper: yellow-tail kama and daikon stewed with truffle-infused soy (£11.80). It’s a rather lumpen arrangement that arrives at the table in one of those daft deep bowls with huge rims. But beneath the big chunks of yielding radish are soft clods (ugly word, sorry, but accurate) of tuna collar, a prized bit of the fish. It may be more of a winter dish but, oh my, it’s delightful – sweet and juicy…

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LM_copy

Joe Warwick (London Magazine), The London Magazine

31 March 2014

Everything from a delicate cone made from fish skin and packed with salmon roe and pak choi, via a salt koji (fungus used in sake making) marinated grouper, to Shira Yaki (seared freshwater eel) is exceptionally good…

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Time Out

Celia Plender, Time Out

8 November 2013

The eat-everything approach is more than just a gimmick. In Japan there’s nothing unusual about snacking on deep-fried fish spines in a smart restaurant (they’re a bit like crisps), so why not do the same in London? As long as it’s done well, of course – and it is here…

Read full review »

What the Critics say

LisaMarkwell

Lisa Markwell, The Independent

27 July 2014

Then, the show-stopper: yellow-tail kama and daikon stewed with truffle-infused soy (£11.80). It’s a rather lumpen arrangement that arrives at the table in one of those daft deep bowls with huge rims. But beneath the big chunks of yielding radish are soft clods (ugly word, sorry, but accurate) of tuna collar, a prized bit of the fish. It may be more of a winter dish but, oh my, it’s delightful – sweet and juicy…

Read full review »
LM_copy

Joe Warwick (London Magazine), The London Magazine

31 March 2014

Everything from a delicate cone made from fish skin and packed with salmon roe and pak choi, via a salt koji (fungus used in sake making) marinated grouper, to Shira Yaki (seared freshwater eel) is exceptionally good…

Read full review »
Time Out

Celia Plender, Time Out

8 November 2013

The eat-everything approach is more than just a gimmick. In Japan there’s nothing unusual about snacking on deep-fried fish spines in a smart restaurant (they’re a bit like crisps), so why not do the same in London? As long as it’s done well, of course – and it is here…

Read full review »