September the 21st will see the launch of Koyn, a modern Japanese restaurant inspired by the nature-spirited roots and duality of Mount Fuji.
The fifth restaurant by LSL Capital, co-founded by father-daughter duo Samyukta and Dinesh Nair and comprising of Michelin-starred Jamavar, MiMi Mei Fair, Bombay Bustle, and Socca, will adapt Japan’s ancient appreciation of balancing modernity with tradition alongside simplicity and harmony into a two-fold contemporary dining experience.
Situated off Mayfair’s Grosvenor Square, Koyn is housed in what was formerly both the US embassy and Canadian high Commission. Samyukta and Fabled Studio’s Tom Strother have designed the two-storey space to symbolise the complementary forces at play in Japan’s enigmatic volcano, where a lush alpine environment peacefully co-exists with the fires raging below.
This balance between calm and volatile energy will be reflected in the two distinct yet streamlined spheres of the restaurant: Midori, the green room, representative of vegetative life on the snowcapped peaks sits above Magma, the charred room, representing an active, bubbling volcano.
The kitchen, led by Executive Chef Rhys Cattermoul, presents a menu inspired by this natural duality, to showcase the broad spectrum of Japanese cuisine through rich umami flavours and locally sourced produce. Hailing from Auckland, Rhys discovered his passion for food in the British capital whilst briefly working at Michelin-Starred restaurant The Greenhouse.
His desire to explore Japanese cuisine in particular made him join Nobu London, where he grew to become Head Chef, ahead of moving to Nobu Hong Kong. Alongside specialist dishes for their sushi bar and robata grill, at Koyn Rhys will create trademark plates such as steamed clams ‘nabe’ with cordycep mushroom, yuzu sake soy and a verdant mix of spinach and samphire as well as a Red mullet tempura with yuzu kosho tosazu and homemade kombu salt.
Koyn’s philosophy places value on subtlety and detail through an amalgamative lens where art, design and textile traditions meet culinary craftsmanship. As guests approach the restaurant, large picture windows framed with ombre-dyed noren blinds will announce their arrival, while planters of traditional Japanese grasses provide a breath of asymmetrical organic energy.
Entering Midori, on the ground floor, diners will find decor inspired by the landscape of Japanese zen gardens and the striking pink moss growing on the fertile volcanic soil of Mount Fuji. A sculpted marble greeter’s desk will sit on raked terrazzo recalling traditional gravel gardens, while in the dining area, dowelled banquette seating is upholstered in plush green leather. Iridescent oyster shell walls will come alive in the evening, and a striking bar with classic Japanese fretwork will draw the eye, elevated by a bronze leaf mirror fashioned into a radial, rising sun.
The room’s centrepiece, the Verde Cipollino boutique sushi bar in marble, will be backed by a showstopping illuminated mirror skyscape. Guests will be in the safe hands of Koyn’s resident sushi master serving up signature classics such as native lobster tempura sushi roll with chargrilled red pepper & creamy yuzu lemon and Applewood smoked Japanese A5 Kagoshima wagyu sushi roll with asparagus, kanpyo & black truffle.
Descending to the ground floor, guests will find themselves in Magma, an immersive subterranean space enveloped within the dark volcanic heart of Mount Fuji. Under crisp black oak ceilings, the focal point will be the traditional binchotan-charcoal-fuelled robata grill, crafted from black slatted timber and rainforest marble and lined with burnt orange leather stools, from which guests are close enough to feel the heat of the flames.
Freshly grilled dishes will include hojicha-smoked lamb marinated with spicy kuromame miso, hispi cabbage grilled with homemade koji dressing; as well as wagyu ishiyaki, served on a sizzling hot stone with Koyn’s Yakiniku Sauce.
Opposite the counter, a sculpture wall made up of handmade terracotta Japanese roof tiles, charred timber and bronze panels will be arranged in a dramatic ombre effect and softly lit by sculptural wall lights, overlooked by a sommelier station.
A guest DJ will keep the atmosphere upbeat with an incendiary soundtrack, while hidden behind black sheer blinds featuring an ornate painted Japanese mountain scene, guests will also find a private dining room below an elaborate handmade tapestry.
Samyukta Nair enthused, “I am thrilled to be carving our own unique perspective on Japanese cuisine with Koyn. I have long admired Japan for its understated elegance, expertly-made craft and philosophy that balances modernity with tradition.
'While working with Rhys on this project I’ve been able to get a deeper understanding of Japanese culture through our food journey and this is something we want to pass onto our patrons at LSL Capital’s fifth Mayfair venture.”