MUSU: Inside Bridge Street’s new high-end Japanese restaurant

In what is one of the year’s most exciting openings, MUSU has taken over the former Randall & Aubin site on Bridge Street.

Translated as ‘infinite possibilities’, the new concept offers guests three ‘multi-sensory’ dining options to choose from — an a la carte ‘sentaku’ menu, a seven and 11-course kaiseki menu and a theatric omakase menu, which will be served over a six-seater omakase counter.

Renowned chef-patron Michael Shaw heads things up, bringing a mightily impressive CV that boasts time at Raymond Blanc’s Le Manoir aux Quat’Saisons and Richard Neat’s Cannes restaurant. Meanwhile, head sushi chef Andre Aguiar has spent time under Japanese sushi master Yugo Kato.

Inside, futuristic digital walls projecting tranquil forest vistas and Japanese artwork meet elegant, glossy surfaces and fixtures. Luxury is very much at the forefront of the design.

For all the showiness, it’s the sizable open kitchen that takes centre stage in the dining area – a bustling hive of activity, tweezers and squirty bottles working mesmerisingly to craft these carefully constructed dishes that look and taste utterly spectacular.

We worked through the seven-course Kaiseki menu, which, of course, kicked off with a helping of sumptuous A5 Japanese Wagyu Beef with potato and black truffle dashi. It’s a hell of a way to make a first impression.

From there, we venture through delightfully fresh Sashimi and Nigiri, each course coming with an expertly-chosen glass of wine to complement.

The highlight was, without a doubt, the Black Cod, which comes atop cauliflower foam and a crown of N25 oscietra caviar.

Certain ingredients are sourced from Japan where necessary, including kombu, soy sauce and a5 grade wagyu beef, though local suppliers will also shape large portions of the menu, with langoustines coming from the Isle of Skye and salt-aged free-range duck from Devon.

MUSU is open now, you can book a table using the button below.

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