The London dining scene moves fast. One minute you're the "it" spot in Mayfair, and the next, you're a memory etched into the Grade II listed architecture of the Smithson Plaza. If you’ve been searching for the Sake no Hana menu London recently, you’ve probably run into a bit of a digital ghost town. Here is the reality: the physical restaurant at 23 St James's Street, once the crown jewel of the Hakkasan Group’s Japanese portfolio, closed its doors permanently.
It’s a bit of a gut punch for those who loved that Kengo Kuma-designed interior. You remember it—those interlocking linear bamboo slats that made you feel like you were dining inside a very expensive, very chic bird’s nest. But just because the physical doors are locked doesn't mean the menu has vanished into the ether. The DNA of Sake no Hana lives on through high-end delivery platforms and the occasional pop-up transition, though it’s honestly not quite the same as sitting in that forest-like mezzanine with a view of St James's.
The Architecture of a Menu: What Made it Click
The Sake no Hana menu London was never just about sushi. It was a calculated balance between Washoku—traditional Japanese cuisine—and the flashier expectations of a London crowd that wants truffle on everything.
At its peak, the menu was split into distinct sections that felt more like a curated gallery than a list of food. You had the Sukiyaki and Shabu-shabu, prepared tableside with an intensity that bordered on performance art. Most people went for the Tokujo tasting menus. These weren't your typical "chef's choice" rushes; they were multi-course deep dives into seasonality.
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The Sushi and Sashimi Standard
The fish wasn't just "fresh." It was sourced with an almost obsessive level of scrutiny. We're talking about O-toro (fatty tuna) that literally dissolved the second it hit your tongue. The nigiri here followed the strict Edomae style, where the rice—the shari—was seasoned with a specific blend of red vinegar to provide a sharp, acidic counterpoint to the rich oils of the fish.
- Aburi Sushi: This was a fan favorite. They’d take a blowtorch to wagyu beef or hamachi, just enough to caramelize the fats.
- Maki Rolls: They didn't go overboard with the "crazy" rolls you see in Americanized spots. They kept it tight. The Spider Roll with soft-shell crab was a masterclass in texture—crunchy, salty, and creamy all at once.
The Charcoal Grill: Robata Magic
If you ignored the Robata section, you basically missed the point of the Sake no Hana menu London. The charcoal was the soul of the kitchen.
I remember the Chilean Sea Bass with champagne yuzu miso. It’s a dish everyone tries to copy, but Sake no Hana got the char right. The skin would be lacquered and brittle, while the flesh remained translucent and flaky. Then there was the beef. They served Kagoshima Wagyu with an A5 marbling score that looked more like white marble than red meat. You’d get these small, precious cubes served with nothing but a pinch of Maldon salt and maybe some fresh wasabi grated on a sharkskin oroshigane. Anything more would have been an insult to the cow.
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The Drink List: More Than Just Rice Wine
You can't talk about this place without the sake. The list was intimidatingly good. They had a dedicated Sake Sommelier—not just a waiter who knew a few labels, but a legitimate expert who could explain why a Junmai Daiginjo from a specific prefecture in Japan paired better with white fish than a Honjozo.
They served the Soto sake, which was clean and crisp. But the real nerds went for the limited-batch Jikon or Aramasa. The cocktail menu also pulled its weight. They used ingredients like bamboo leaf, plum wine, and even shiso-infused gin to create drinks that actually complemented the food instead of overpowering it with sugar.
Why the Menu Shifted (and Why it Closed)
The London restaurant market is brutal. Rents in St James's are eye-watering. While the Sake no Hana menu London was a hit with the suits and the celebratory dinner crowd, the Hakkasan Group (and its parent company, Tao Group Hospitality) eventually decided to pivot.
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There was a period where Sake no Hana tried to go "virtual." They launched a delivery-only model out of central kitchens to keep the brand alive. You could get the spicy tuna rolls and the miso black cod delivered to your flat in Chelsea, but the magic was diluted. A paper box just doesn't hit the same as a handmade ceramic plate under designer lighting.
The Misconception of "Reopening"
You’ll see rumors online about a reopening. Usually, these are just people confusing it with the Sake no Hana in Bali, which is very much alive and kicking in Uluwatu. If you're in London looking for that specific 23 St James's experience, you're looking at a closed chapter. However, many of the chefs migrated to other high-end Japanese spots in the city. If you find yourself at The Aubrey or Arigato, you might notice some familiar techniques.
Getting the Experience Today: Actionable Next Steps
Since the physical location is gone, you have to be tactical if you want to recreate that specific flavor profile.
- Check Delivery Aggregators: Occasionally, the brand re-emerges on platforms like Deliveroo or UberEats as a "dark kitchen" concept in specific London postcodes (usually W1 or SW1). Look for the logo, but check the menu—it's often a "Greatest Hits" version rather than the full expansive list.
- Follow Tao Group Hospitality: They manage the legacy of the brand. Any official pop-ups or "Sake no Hana x [Another Restaurant]" collaborations will be announced through their corporate channels.
- Visit the Bali Location: If you are genuinely obsessed with the menu, the Uluwatu location is the only place where the full, original vision—complete with the architecture and the high-end service—still exists. It’s a long flight for dinner, but the cliffside views are arguably better than St James's.
- Seek Out the "Spiritual Successors": For that specific high-end, contemporary Japanese vibe in London, head to Koyn in Mayfair or MAYA at The Hoxton. They capture the same blend of traditional technique and modern luxury that Sake no Hana pioneered.
The legacy of the Sake no Hana menu London isn't just about the food. It's about how it taught a generation of Londoners that Japanese cuisine could be theatrical, expensive, and deeply traditional all at the same time. While you can't walk up those famous stairs anymore, the influence of their omakase and robata style is visible in almost every high-end Japanese opening in the city today.
To find the most current iteration of these dishes or to see if a seasonal delivery pop-up is active in your area, your best bet is to monitor the official Tao Group website or their London-specific Instagram feeds, as they tend to announce short-term residencies there first.