Marinated chicken pieces are double-dipped and fried until the exterior achieves a shatteringly crisp texture while the meat stays juicy. Reviewers describe it as 'just on another level of wow' — multiple sources highlight it as one of the restaurant's standout dishes.
Tips from diners
Order extra portions — this disappears fast from the table and many consider it the best Japanese fried chicken in London.
A meaty, melting scallop is wrapped in nori (seaweed) and encased in a thin, delicate tempura batter before being fried to golden perfection. Multiple reviewers call it 'absolutely worth getting' — the contrast between the crispy exterior and tender, sweet scallop inside is what defines the dish.
Tips from diners
Eat it immediately while the batter is still crackling — don't let it sit.
Tender, juicy red shrimp are grilled over charcoal, which imparts a subtle smoky flavour without overpowering the natural sweetness of the crustacean. The shrimp is split down the back for easy eating. Reviewers consistently praise the charcoal flavour.
Tips from diners
Eat the fried heads too — they're crispy and add extra flavour. Don't let squeamishness hold you back.
A beautiful simplicity of technique. The broth is heavy in umami from duck while remaining delicate, not oily. The menu features two types of noodles — thin inaniwa udon and a single thick, long noodle (tagliatelle-like) — which work together to create textural interest. It's the kind of dish that showcases restraint and quality.
Tips from diners
Finish every drop of the duck broth — it's rich in umami but light enough to drink without feeling heavy.
A British-Japanese collaboration. High-quality Yorkshire wagyu is grilled briefly over charcoal, served with earthy roasted Jerusalem artichoke. The contrast between the rich beef and the creamy vegetable exemplifies the kitchen's ingredient-forward approach.
Tips from diners
Let the charcoal flavour shine through — the wagyu is only briefly grilled so the beef quality remains the focus.
HIMI opened in early 2025 on Carnaby Street, created by the husband-and-wife team behind Roji. It's a neo-izakaya that blends traditional Japanese izakaya culture with contemporary technique. The open-kitchen features a charcoal robata grill, sushi bar, and counter seating. The team sources excellently high-quality Japanese ingredients alongside British produce.
Book a counter seat to watch the action — the open kitchen and charcoal grill are part of the experience. If the counter is full, the dining room is small and intimate.
Lunch sets (Wednesday-Saturday, 12:00-14:30) offer great value on the same quality fish as dinner. Come mid-week at lunch for a quieter, more relaxed experience.
The five-piece nigiri omakase is great value and showcases fish quality that's described as some of the best in London. Ask the chef what came in fresh that morning.
The charcoal-grilled items (from the robata) are just as important as the sushi — don't skip the shrimp, scallops, and yakitori. The team sources meticulously for all stations.
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