You're standing on St. James’s Street. The wind is biting, typical for London, but then you see the escalators. They lead you up into a forest of linear bamboo and architectural grace. This is Sake no Hana. If you’re looking for the Sake no Hana London menu, you probably already know this isn't just another sushi joint. It’s a Hakkasan Group powerhouse. It’s expensive. It’s sleek. Honestly, it’s one of those places where the menu can feel like a labyrinth if you don't know the "cheat codes" for what actually tastes good versus what just looks good on a grid.
The Architecture of the Sake no Hana London Menu
Japanese dining in Mayfair is competitive. You've got Nobu down the road and Sexy Fish around the corner. But Sake no Hana hits different because of the Kuma influence. Kengo Kuma designed this space to feel like a modern bamboo forest. That aesthetic bleeds right into the food. The menu is basically split into three distinct "vibes": the raw bar, the hot kitchen, and the signature omakase experiences.
Most people get overwhelmed by the sheer volume of options. Don't.
If you look at the Sake no Hana London menu on a Saturday afternoon, you’re likely seeing the Umai Sushi Sunday or the Taste of Sake no Hana set menus. These are the value plays. But if you’re going à la carte, you need to understand the hierarchy. The sushi is the foundation, but the charcoal grill (the robata) is where the real soul of the kitchen lives.
Why the Sukiyaki is the Sleeper Hit
Everyone talks about the Black Cod. Yeah, it’s fine. It’s marinated in miso and it’s buttery, just like every other high-end Japanese spot in the city. But if you want to eat like someone who actually knows the menu, you look at the Sukiyaki.
Specifically, the Wagyu Beef Sukiyaki.
They prepare it at the table. It’s dramatic. It’s savory. It involves a caramelized soy dashi that honestly smells better than most perfumes. The beef is sliced so thin it’s translucent, and they serve it with a slow-cooked egg. You dip the beef into the yolk. It’s rich. It’s heavy. It’s exactly what you want when you’re dropping a three-figure sum on dinner.
Many diners skip this because they think Japanese food has to be "light." That's a mistake. The Sukiyaki is the most authentic, soul-warming thing on the Sake no Hana London menu, yet it’s often overshadowed by the flashy sashimi platters.
Breaking Down the Sushi and Sashimi
Let's talk raw fish.
The sashimi selection here is world-class, but you have to be specific. If you just order a "Sashimi Selection," you’re getting the standard hits. Instead, look for the O-Toro. It’s the fattiest part of the tuna belly. At Sake no Hana, they source this stuff with obsessive precision. It should literally dissolve. If you have to chew it, something is wrong (but at this price point, it rarely is).
Then there's the Aburi Nigiri. Aburi means "torched."
- Salmon with ikura (salmon roe).
- Scallop with spicy mayo and lime.
- Hamachi with a tiny sliver of jalapeño.
The searing process triggers the Maillard reaction in the fish fats. It gives you a smoky depth that raw fish just can't touch. Most people stick to the "Spicy Tuna Roll" because it’s safe. It’s fine. It’s a good roll. But you didn't come to St. James’s for "safe." You came for the Spider Roll with soft shell crab and avocado, or the White Fish Carpaccio with truffle.
Wait. Truffle?
Yeah, London loves putting truffle on everything. In some places, it’s a gimmick to hide mediocre fish. Here, they use a truffle ponzu that actually complements the delicate nature of the sea bass. It’s balanced. It’s not just "mushroom oil" slapped on a plate.
✨ Don't miss: Finding the Right Donut First Birthday Outfit: What Most People Get Wrong
The Drinks: More Than Just "Sake"
The name of the restaurant literally translates to "Sake Flower." It would be weird if the drinks weren't a focal point.
The sake list is massive. It’s intimidating. You’ve got everything from Junmai (pure rice sake) to Daiginjo (the top-tier, highly polished stuff). If you’re lost, look for the Kamoizumi "Summer Snow". It’s a Nigori sake, which means it’s unfiltered and cloudy. It’s creamy, slightly sweet, and cuts through the saltiness of the soy sauce perfectly.
But honestly? The cocktails are where the creativity hides.
They use Japanese ingredients like yuzu, shiso, and even toasted sesame. The Sake Martini is a classic here, but ask for whatever the seasonal special is. The bartenders at Sake no Hana are some of the best in the Hakkasan group; they know how to balance the acidity of citrus with the earthy notes of Japanese spirits.
Dealing with the "Mayfair Tax"
We need to be real for a second. This place isn't cheap. You’re paying for the location, the Kengo Kuma interiors, and the fact that you might be sitting next to a FTSE 100 CEO or a minor royal.
The Sake no Hana London menu reflects that.
A meal for two with wine and sake will easily clear £250. Is it worth it? If you value precision and atmosphere, yes. If you’re just hungry for sushi, you could find better "value" in Soho. But you don't go to Sake no Hana just to be "not hungry." You go for the experience of the escalator ride, the smell of the cypress wood, and the perfect temperature of the rice.
Rice temperature is the secret indicator of a great sushi bar. If the rice is fridge-cold, leave. At Sake no Hana, it’s served at body temperature ($37^\circ C$), which allows the grains to remain distinct and the flavor of the vinegar to pop.
The Seasonal Shifts
One thing that confuses people is that the menu changes. Not the whole thing, but the "Specialties" section.
In spring, you’ll see more bamboo shoots and sakura (cherry blossom) themed desserts. In winter, the focus shifts to heavier, umami-rich broths and root vegetables. This is the Japanese concept of Shun—eating ingredients at their absolute peak.
If you see Agedashi Tofu on the seasonal menu, get it. It sounds basic. It’s just fried tofu in broth, right? Wrong. The version here uses a dashi that has been simmered for hours, and the tofu has a crust that stays crispy even while submerged. It’s a technical marvel.
Navigating the Lunch Menu
If you want the Sake no Hana experience without the astronomical bill, go for lunch. The Bento Boxes are legendary. They aren't the plastic boxes you get at a takeaway spot. They are multi-tiered wooden structures filled with miso soup, salad, tempura, and high-grade sushi.
It’s the ultimate "power lunch."
You get a cross-section of the entire Sake no Hana London menu in about 45 minutes. It’s efficient. It’s delicious. It’s probably the smartest way to experience the kitchen’s range if you’re on a budget or a time crunch.
Final Advice for Your Visit
Don't over-order. The plates are small, but they are rich. Start with two "Small Eats," one "Sashimi," and one "Big Plate" (like the Sukiyaki or the Rib-eye with Wafu sauce) to share between two people. You can always add more.
Also, dress up. This isn't a "jeans and a hoodie" kind of place. The staff are impeccably dressed, the room is stunning, and you’ll feel out of place if you aren't at least in "smart casual" territory.
Actionable Steps for Your Next Booking:
- Request a table by the window: You get a view of St. James’s Street which is great for people-watching.
- Ask for the "Off-Menu" Sake: Sometimes they have limited-run bottles from small Japanese breweries that aren't listed on the main document.
- Try the Matcha Cake: Even if you think you’re full. The texture is incredible, and it isn't overly sweet.
- Check the service charge: It’s usually 13.5% and it’s added automatically. Standard for London, but good to keep in mind for your total budget.
- Book ahead for weekends: Especially if you want the Sushi Sunday menu. It fills up weeks in advance because of the bottomless options.
The Sake no Hana London menu is a testament to how Japanese food can be elevated into a luxury experience without losing its soul. It’s precise. It’s beautiful. And if you order the Sukiyaki, it’s damn near perfect.