"Luna was created by Leo Tanyag who as executive chef formulated the philosophy behind the experience. And experience it is, not only is this omakase, it is also a highly intimate chef's table experience, there is one curved bar in the low-lit wood panelled dining room where all guests eat facing the chefs."
"Tanyag combines three Japanese styles in his offer in order to create a highly polished result. Edomae: the traditional method of sushi making from the Edo period in Japan, Sosaku: a spirit of innovation and Omotenashi: the culture of hospitality."
"Omakase can be a mixed bag. 'Leave it up to the chef' is not always the best idea, after all the customer is always right in matters of taste. Not so at Luna Omakase, where each dish was so artfully balanced as to approach the sublime."
Luna Omakase, created by executive chef Leo Tanyag, offers a refined omakase experience located on the 9th floor above Los Mochis restaurant near Liverpool Street Station. The restaurant features a single curved bar in a low-lit wood-paneled dining room where all guests face the chefs, creating an intimate atmosphere. Tanyag's philosophy combines three Japanese culinary traditions: Edomae (traditional Edo period sushi making), Sosaku (innovative spirit), and Omotenashi (hospitality culture). Guests begin with champagne on a covered balcony bar before entering the dining room, which is insulated from the nightclub below and decorated with specially commissioned paintings by Mexican artist Oms Rocha. The establishment offers 450 wine and sake labels, with sake pairings available for £105 per person.
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