Reviews

Marriott Hotels, Wahaca and Cafe-ODE in Devon are among the 14 businesses and individuals who have been rewarded by the Sustainable Restaurant Association (SRA) in the second year of its awards.

Sustainable Restaurant Awards 2013 winers:
Sustainable Innovation Award - Feng Sushi

by Emma Eversham

Winner 2013: Feng Sushi

This award recognises the work of an individual or restaurant who has done something innovative or unique to improve the sustainability of their business.

The winner will be chosen not only by their exemplary initiatives in sustainability but on behalf of the SRA Advisory Board as well.

The SRA & Feng Sushi discuss mackerel

The Marine Conservation Society (MCS) have changed their advice on mackerel listing it now as a fish to ‘eat only occasionally’ and removing it from the ‘Fish to Eat’ list.

by sradmin

The deal is signed under clean and contemporary surroundings making it a very relaxed and yet sophisticated place to eat, the balance is subtle but noticeable.
it was just good old fashion face to face service, the staff are fantastic, polite and admirable, which I find subconsciously makes you and your taste bud more happy.
Its very affordable place to eat and to experience something different that culture has brought to millions outside of Japan.
By James Mistry

Silla Bjerrum, founder and MD of Feng Sushi, was an excellent host. She talked us through much of the seasonal menu, and showed that running the company doesn't mean she's lost the art of wielding a sushi knife as she prepared some extra fresh dishes for us.

this was a really excellent night. It was the first time we'd taken over a whole restaurant before, and the first time we'd had demonstrations as part of the evening. It was resounding success. Thanks to everyone who came and a huge thanks to Silla and her team for making us so welcome!

I can’t fault my visit to Feng Sushi; if you are a fan of sushi, you will certainly get what you come for here. Moreover, there were a number of lovely flavour combinations that entertained the taste buds in the dishes sampled.
Food: 7.5 | 10, Ambience: 8 | 10
by Kazstarlet

While I can’t say that I am fully converted into an obsessive sushi-consumer, Feng Sushi and its friendly staff ensured that even a relative newbie to the sushi world could enjoy the best of its delights.
by Kazstarlet

Feng Sushi is one of those chains I’ve known of for years but had never visited until a July invitation to sample their new seasonal specials in the company of co-founder Silla Bjerrum. My loss, as the food they serve is excellent, and I’ve been missing out all these years!

The place is pleasingly minimalist, with small wooden tables laden with a simple spread of chopsticks, water glass and soy sauce. Service is miraculously speedy, and had we not loitered to take in the impressive fish tank, I honestly rekon the whole experience would have been accomplished in under half an hour.

Our meal came to around £40, which sushi fans'll agree is pretty impressive value. I'd say it sits somewhere between the big names like Zuma and Nobu, and our local sushi take-out, Kamaya. Definitely one to know about.

Follow your stomach to one of the 500 restaurants taking part in Action Against Hunger's Love Food Give Food 2012 campaign and they will either add £1 to your bill or donate money from a popular dish on the menu. This year for the first time the UK Government will also double every pound raised by the charity.

Participating restaurants in London include Roka, Zuma, Pollen Street Social, Feng Sushi, Benares and many more.

If you can't make it to one of their homely establishments, thankfully Feng Sushi (of Chalk Farm and West Hampstead) delivers parcels of its fishy delights to your door. The Japanese eatery combines traditional dishes with modern interpretations, producing deliciously tasty results. Standing out from the sea of Japanese cuisine across London, Feng Sushi is avidly committed to sustainability, only using fish that's sourced in this manner, and tries hard to use ingredients close to home, usurping air freighting if anything comes from abroad.

Andre Bravo, Managing Director of Anglesey Aquaculture, said: “Farmed sea bass is undoubtedly growing in consumer popularity around the world and it’s clear from Feng Sushi’s fantastic endorsement of Anglesey Sea Bass that there is a growing demand for premium quality, sustainably-produced products. There’s no doubt in my mind that this is a perfect fit: Not only does Feng Sushi appreciate the high quality and freshness of our fish, which is produced here in the UK, but as a business that has embraced sustainability – the winner of The Sustainable City Award this year – it recognises and appreciates the groundbreaking initiatives that we have introduced at our farm.”

Sushi has to be a perfect way of eating.

It's healthy, delicious and sets your palate alight with its strong, yet complementary flavours. But as more and more of us become concerned with the ecological impact of the Japanese delicacy, there comes a level of guilt with tucking in.

Thankfully, Feng Sushi has recognised the need to only use sustainably sourced fish in its dishes.

While sustainability is a mantra central to all the Feng Sushi outlets, the new Hamstead branch has been privy to a little extra jazz, with increased service, ambience and seating designed to encourage a more relaxed dining experience. Inside you’ll find signature kimono pattern design and fish tanks, blue leather and warm wood panelling.

There is little to fault at Feng Sushi, at least in what I tried. The prices are reasonable, the food is accomplished and the atmosphere is warm and welcoming. Throw in their sustainable approach, and this British-influenced Japanese fish restaurant will likely have no trouble casting an even wider net in the future.

Silla Bjerrum is part of the movement that brought sushi to the mainstream. Her business, Feng Sushi, began as a take -away concept, but following Luke Johnson's involvement it's now evolving to include more dine-in venues. She tells Emily Manson how attitudes to sushi have changed and why responsible sourcing is so important

At Feng Sushi, unlike some swisher Japanese restaurants, the portions are healthy, not dolls' house-sized. The deluxe sashimi, for instance, has salmon, tuna, scallop, yellow tail with chilli, and rainbow trout with salmon eggs on the plate, and not just one or two slivers of each, either. At £16, it's a winner.

By now plates are stacked everywhere on our table, but the best is last. The donburi dish is so good – fresh ginger packing a real punch over the oily fish and soft rice – that the woman at the next table orders it, too, even though she has just paid her bill.

Feng Sushi Team Up With Taywell to Create Ice Creams with Asian Flavours

If you're a fan of fancy ice creams then you'll love this. Artisan ice cream maker Taywell and Japanese restaurant group Feng Sushi have collaborated to create a range of interesting dessert flavours, such as Kaffir lime leaf and coconut ice cream, sweet chestnut ice cream and dark chocolate and wasabi ice cream. Other flavours include Matcha green tea ice cream, and a blood orange sorbet.

Feng Sushi West Hampstead – London leading Japanese restaurant group has opened an eighth restaurant in West Hampstead. It has 34 covers in side and there is alfresco dining available as well. Other locations include: Kensington, Fulham Road Chalk Farm, Royal Festival Hall, Notting Hill Gate, Borough Market, Billingsgate

Catch of the day at Billingsgate Market.

Bjerrum points out that just as is the case with any big shopping centre or supermarket, Billingsgate offers a wide range of stock, designed to suit every pocket – and conscience.

by Ben Norum

Take Out - Sushi Diet
Sushi restaurant Feng Sushi has teamed up with leading nutritionist Yvonne Bishop-Weston to create an "affordable" diet plan. The Feng Diet consist ants of three meals and two snacks daily, containing approximately 1,500 calories in total. These are conveniently delivered to an address.

A panel of trade experts meeting to discuss sustainability, decided that operations in the restaurant and pub sector still have a long way to go, but the 'green' message is beginning to get across to operators and their customers.

silla bjerrum " restaurants in key position to promote sustainability"

by Les Leonard

Sustainable Best Practice
In partnership with the Sustainable Restaurant Association, we recently hosted a fascinating industry roundtable debate. We brought together senior representatives from all corners of hospitality to explore whether it is possible for our industry to be truly sustainable, what progress has been made so far, and what still needs to be done.

Planning for success
Training was also a major point of discussion. The group was unanimous in agreeing that sustainable practices need to be a key part of the curriculum in catering colleges, so that graduates join the industry with the right mind-set for a sustainable future.

Silla Bjerrum commented “As an operator you have to make your own value judgements - take your own viewpoint and get your customers to buy into it. You have to live with your own green conscience.”

by Mike Mellor

Key players from all corners of hospitality recently came together to discuss whether their industry can really be sustainable, and what needs to be done to enable the environmental building blocks to be put in place now, to ensure good sustainable practice is second nature for operators in years to come.

Silla Bjerrum MD of Feng Sushi commented “As an operator you have to make your own value judgements - take your own viewpoint and get your customers to buy into it. You have to live with your own green conscience.”

7 Ways To Love The Chelsea Flower Show
With so many green-fingered floral enthusiasts piling into Chelsea this week
(Tuesday 22nd - Saturday 27th May) bars and restaurants both locally and further
into the centre of London have prepared a multitude of blossoming offers and menus to tempt the horticulturists of the UK to celebrate the Chelsea Flower Show in their own unique way.

Feng Sushi Fulham - the closest Japanese Feng Sushi restaurant to the show -
has added a special floral-inspired ‘Green foliage maki' to its menu to celebrate
this year's RHS Chelsea Flower Show

By Christian Rose-Day

Celebrate National Vegetarian Week With Feng Sushi’s Spring Salad

This week is National Vegetarian Week – a seven-day awareness campaign promoting the benefits of a meat-free lifestyle. There are great events and special menus on offer at restaurants all over London so get involved and go veggie, even if it’s just for one week. Why not kick off the week with this simple but delicious salad recipe from Feng Sushi? It’s easy enough to throw together after work and packed full of nutritious goodies to boost your body for summer. With the addition of some crispy tofu, you won’t miss the meat!

...embrace flower power

In celebration, Japanese restaurant group Feng Sushi is adding a special floral-inspired ‘Green foliage maki’ to the menu. Packed with microherbs, avocado, coriander pesto, chives and rocket, it’s the perfect way to indulge in a spot of green-fingered activity.

This week's style, art and culture by Lucy Halfhead Page 10

This week is National Vegetarian Week – a seven-day awareness campaign promoting the benefits of a meat-free lifestyle. There are great events and special menus on offer at restaurants all over London so get involved and go veggie, even if it’s just for one week. Why not kick off the week with this simple but delicious salad recipe from Feng Sushi? It’s easy enough to throw together after work and packed full of nutritious goodies to boost your body for summer. With the addition of some crispy tofu, you won’t miss the meat!

This month
I want... To eat more sushi but worry about the ecological impact, so I love Feng Sushi's new menu, which uses only sustainable fish

Helena
editor@seven.co.uk / June Issue

Sustainability no longer a 'buzzword' but an 'insurance' for restaurants

Silla Bjerrum, the co-founder of Japanese restaurant and takeaway chain Feng Sushi and one of the restaurant industry's biggest sustainability champions, has told BigHospitality attitudes towards sustainability have changed beyond recognition in the last five years.

The co-founder of the Feng Sushi restaurants on how she got passionate about sushi and fish

Interview by Natalie Whittle

FOODSERVICE INDUSTRY DEBATES HOW TO GET THE ‘GREEN’ MESSAGE ACROSS
A CROSS SECTION OF TRADE EXPERTS MET LAST NIGHT FOR A ROUNDTABLE DEBATE ON WHETHER THE FOODSERVICE INDUSTRY CAN BE REALLY SUSTAINABLE.

The overall feeling of those meeting at the Three Stags in Lambeth, London was that operators in the restaurant and pub sector still have a long way to go but the 'green' message is beginning to get across to operators and their customers.

But Silla Bjerrum of Feng Sushi said that she had approached other similar restaurant groups about joining together to ensure a sustainable policy and had found a general lack of interest.

A cross section of trade experts met last night for a roundtable debate on whether the foodservice industry can be really sustainable.

Silla Bjerrum of Feng Sushi said that she had approached other similar restaurant groups about joining together to ensure a sustainable policy and had found a general lack of interest.

by Carey Harris

Let's get real about eel: The slippery fish will soon be coming back on to the menu

Those fishy feasts, though, are largely a thing of the past. The eel is in trouble. The Marine Conservation Society places eel on its Red List of Fish to Avoid, classing it as critically endangered. Conservation groups want a total ban on eel's exploitation until stocks recover and have successfully persuaded chefs from Gordon Ramsay to Jamie Oliver to drop adult eel from their menus.
Even London's Japanese restaurants, for whom oil-rich meaty eel is one of the most prized ingredients, are shunning it. Silla Bjerrum, who runs eight restaurants in the Feng Sushi chain, hasn't served eel for 18 months.

According to Caterer and Hotelkeeper, the site will be the eighth for the Japanese restaurant group, which has forged a reputation for sustainable sushi and seafood since its launch by co-founder Silla Bjerrum in 1999.

Its interior, which will be designed by London architects Stiff + Trevillion, will retain the group's kimono pattern design and fish tanks. In addition to 34 covers inside, there will be tables outside catering for up to 16 diners.

FENG SUSHI, A LEADING JAPANESE RESTAURANT GROUP, HAS ANNOUNCED IT WILL OPEN A NEW, 50-COVER SITE IN WEST HAMPSTEAD IN JUNE 2012.
It will be the eighth launch from the award-winning company, which was co-founded by Silla Bjerrum in 1999.

The interior, which will be designed by London architects Stiff + Trevillian, will feature wood paneling in warm colours, subtle lighting, tables for couples and smaller groups as well as larger ones and seating in blue leather. In addition to 34 covers inside, there will be several tables outside (16 covers) for al fresco dining.

Feng Sushi West Hampstead is the second launch since Luke Johnson bought a majority share in 2010, and one of several expected in the next two years.

Quality sushi restaurant chain Feng Sushi has just announced it'll be opening its eighth restaurant this summer - this time in West Hampstead.

280 West End Lane, West Hampstead, NW6 1LJ
Japanese chain, Feng Sushi, will open their eighth London restaurant in West Hampstead in June. Locals can look forward to sushi and sashimi, Japanese-inspired soups and salads, hot dishes, and Japanese beer, sake and cocktails.

The Chork is a cross between the fork and chopstick and has been designed to keep users of both equally happy, but with less clutter on the table.
Silla Bjerrum, MD of the Feng Sushi group of Japanese restaurants, agreed that the Chork is a winner.
She told MailOnline: ‘It’s brilliant! This would be perfect for our Feng picnic box, great fun and perfect to eat both salads and sushi with. Perhaps the next step could be to make them with bio-degradable products?’

By Ted Thornhill, posted By Tap Vann

The 'Chork' finally ends the East/West dinner-time conflict - and one writer even believes it will prevent World War III.
That may be stretching things a bit, but this new kid on the utensil block is certainly proving a hit with diners.

Silla Bjerrum, MD of the Feng Sushi group of Japanese restaurants, agreed that the Chork is a winner.
She told MailOnline: 'It’s brilliant! This would be perfect for our Feng picnic box, great fun and perfect to eat both salads and sushi with. Perhaps the next step could be to make them with bio-degradable products?'

By Ted Thornhill

Great Catch as stocks of eel, tuna and wild salmon dwindle, is it still possible to eat sushi sustainably?

The mackerel 's spawning season has started, so it's off the menu at restaurant chain Feng Sushi until May. Last month, Feng Sushi won the food prize at the Sustainable City Awards, which recognises ecologically aware businesses in the City of London. Its managing director and co-founder Silla Bjerrum has met me at the capital's fish market (the largest in Europe) at 5am to show me what she buys.

By Emine Saner

Feng Sushi wins Sustainable City award for most sustainable restaurant

In an interview with Square Meal in the run-up to the awards ceremony, Blanc said: ‘Feng Sushi is extraordinary. The level of care and training there is impeccable. They don’t do it for marketing purposes, but the by-product of their commitment is success. This shows that the groups – which were not traditionally led by ethical values – are starting to engage completely around the issue.’

As public awareness of the problem has increased over the past two years, the situation has improved somewhat. The availability of fish and seafood products certified as sustainable by the Marine Stewardship Council increased by 41 per cent in British shops last year. And last month Blanc helped judge the Sustainable Fish category at the Sustainable City Awards, organised by the City of London Corporation. This prize recognises the efforts British restaurants are making to ensure their fish suppliers are ethically sound, won by the chain Feng Sushi.

by ROB HASTINGS

As public awareness of the problem has increased over the past two years, the situation has improved somewhat. The availability of fish and seafood products certified as sustainable by the Marine Stewardship Council increased by 41 per cent in British shops last year. And last month Blanc helped judge the Sustainable Fish category at the Sustainable City Awards, organised by the City of London Corporation. This prize recognises the efforts British restaurants are making to ensure their fish suppliers are ethically sound, won by the chain Feng Sushi.

But the problem is far from solved. Overfishing and the practice of throwing dead fish back into the ocean – in order to contrive to keep within EU quotas – still continue, with potentially devastating consequences.

By Rob Hastings

JAPANESE RESTAURANT CHAIN, FENG SUSHI HAS BEEN CROWNED WINNER OF A SUSTAINABLE CITY AWARD.

Managing director Silla Bjerrum took home the 'green gong' in the Sustainable Food category, which this year focuses on sustainable fish and was judged by eminent chef Raymond Blanc.

Raymond Blanc hails Feng Sushi as most sustainable fish restaurant

Raymond Blanc announced Feng Sushi as the winner of the ‘Green Gong’ at the Sustainable City Awards held in the City of London last week.

by Luke Nicholls

Sustainable Restaurants
Feng Sushi, the small London based Japanese restaurant chain, has won the 2012 Sustainable City Award for food. Raymond Blanc, who judged the category, said 'Feng Sushi stood out to me as a winner,' because of the group's efforts to source ethical and sustainable fish from British and European suppliers, and their commitment to work with local farmers to grow produce such as mooli and edamame.

According to Caterer and Hotelkeeper, managing director and co-founder Silla Bjerrum took home the "green gong" in the sustainable food category, which this year focused on sustainable fish and was judged by celebrated Michelin-starred chef Raymond Blanc.

Raymond Blanc commented: "There was an array of excellent entrants but Feng Sushi stood out to me as a winner.

"I hope other restaurants will take inspiration from Feng Sushi in ensuring they ethically source sustainable fish to help protect fish populations and the ocean's ecology."

The "green gong" of the Sustainable Food category was awarded to Feng Sushi, a restaurant group that is working with local farmers to grow produce that is traditionally sourced from Asia such as mooli and edamame beans, in order to promote sustainable local production. Organized with Sustain, a charity that promotes food and agriculture policies and practices that enhance health, sustainability and urban agriculture, the award was judged by Blanc, who is the owner and chef of Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire.[5]

Raymond Blanc commented: "There was an array of excellent entrants but Feng Sushi stood out to me as a winner.
"I hope other restaurants will take inspiration from Feng Sushi in ensuring they ethically source sustainable fish to help protect fish populations and the ocean's ecology."

By Janie Stamford

Feng Sushi (Festival Terrace, Southbank Centre, SE1, tel 0207 261 0001) With a sustainable menu that changes six times a year, a sushi fix at this very zen canteen is not only guilt-free, but it also throws up some unexpectedly delicious taste combinations.

Silla Bjerrum's simple Japanese dishes

The sushi chef presents a set of her favorite recipes - all infused with the trademark sweet and salty flavours of traditional Japanese cuisine.

waitrose kitchen march issue

Doggy bags are so tommorrow.

This began last year with the launch of Too Good To Waste, a campaign promoted by Hugh Fearnley-Whittingstall and Wahaca's Thomasina Miers advocating bio-degradable "Doggy Boxes" in participating restaurants around London.
Eco-friendly doggy boxes with the motto "Be a lover, not a leaver" on the side began to appear in Ping Pong chains, Feng Sushi, Leon and places such as The Cinnamon Club, Dishoom, Bumpkin and The Modern Pantry.

By Pricilla Pollara

Sustainable Japanese

I was looking forward to it, as Feng Sushi’s menu offers a mix of Japanese classics with some modern European twists.

Feng Sushi is more on the premium side of your ‘high street’ Sushi providers, but the rationale of quality and sustainability, more than qualifies it. Thanks to my GoogleLondon hosts (Sarah & Alex) for hosting a lovely lunch and introducing me to the Restaurant. I’ll definately choose Feng Sushi now as a place to stop off to try more dishes and at least I’ll be reassured that I’m doing my bit for the environment too.

by Dini

The lust list - Things we fancy this week

Delish sushi
Try the Feng Diet: three days of food delivered to your door. £95, fengsushi.co.uk

What training are you giving your staff this year?

We have recently introduced an incentive programme for the sites as a way to engage the team to work together. We champion six seasonal menus and as a way of upselling our new dishes the management team has come up with a solution to make it fun and interesting for the employers.

It’s hard enough to start a diet in January – what with all those hidden Christmas chocolate treasures scattered around your house. Motivation, however, is the trickiest part. On learning that, Feng Sushi have decided to help.

The Japanese sushi chain have created an affordable ‘door diet plan’ – in conjunction with leading nutritionist Yvonne Bishop-Weston – which is delivered straight to your door.

Feng Sushi launches 'delivered to your door' diet plan

Silla Bjerrum, the founder of seafood restaurant chain Feng Sushi, is targeting the slimmers market by launching a 'delivered to your door' diet plan for customers aiming to lose weight this January.

By Emma Eversham

A London restaurant has launched a post-Christmas detox diet that lets you eat all day - and never have to cook.

By Jonathan Prynn and Miranda Bryant

All of its suppliers are chosen because they “care about the environment for future generations”.
Take-away cartons are made from sustainable Swedish foresting, chopsticks from sustainable bamboo and sauce containers from sugar cane. Cooking oil is recycled and used as bio-diesel. Little wonder the company won the food category gong at the Sustainable City Awards this year. This is one fast-food joint we want to see on every corner.

Making good sushi depends on a number of things, but for Silla Bjerrum, founder of British restaurant chain Feng Sushi, where her ingredients come from is key.

The main appeal of the class is its emphasis on sustainability, but the problem, says Bjerrum, is the definition of sustainability varies.
For her, a variety of factors make up ecologically-friendly fish but one of the most vital is sourcing.

After a day-long lesson, my bag is packed with enough sushi to feed six people, all made by me.
It’s a shock there is so much because it has all come from one scallop and a single portion of salmon and tuna.

A tasty dream come true; ethical sushi, delivered right to your front door, including a seasonal menu, The boxes are rather pretty, too.

Food *** Service **** Ambience ****
This has to be the quickest meal of the week that we experience.

Some highlights do register: the jewel-bright salmon roe winking at us invitingly from a salmon selection box that is crammed with nigiri and maki rolls, some crisply fried mackerel on a bed of silky soba noodles.

Offering both traditional and modern dishes Feng Sushi offers a relaxed sushi dining experience (there’s no sign of having to crouch over a busy conveyer belt from a stool that’s much too high here) accompanied by staff who are as friendly as they are knowledgeable about the produce they have on offer and what dishes best go together.

The food was fresh and in an area that’s saturated with more nation wide known chains and fast food places makes for a healthy and in most cases, more delicious, option for dinner or lunch making it the ideal place to eat for sushi lovers all over London.

There is, of course, plenty of competition in the sushi market. Brands including Yo! Sushi and Itsu battle for the consumer’s cash and a high-end Japanese restaurant such as Roka has its home in Canada Square. But with her track record in opening restaurants across the capital, you get the feeling Silla’s latest venture is going to be a success.

Being a keen fan of sushi, I visit a lot of this type of restaurant and have found that Feng Sushi have an admirable sustainability policy regarding the use of at risk species and the sourcing of products in general - which is why they are probably one of my favourite sushi restaurants in London.

Best for: Fishy flavours especially Sashimi.
Great: For getting cosy on a date.

What I loved more though was the size and flavours of the detox broth. It came in a gigantic bowl, and I knew I wasn’t going to go hungry. And even more satisfying were the ingredients including miso, tofu, beansprouts, the list goes on. Such veggie goodness ought to make you grow big and strong.

Now let’s be real. Sushi restaurants are known as a healthy option and for quality ingredients sourced sustainably, like here at Feng Sushi, there might be a cost. So dig a little into your pot of gold, and where food is of high quality, generously portioned, and with BIG on flavours.

By Philippa Morton

However, some chains are better than others. One of these that offer a consistent quality of food is Feng Sushi at the Royal Festival Hall.

The service at Feng Sushi was friendly, attentive and competent, they kept my green tea cup regularly refilled. This is one of the better meals to be had around the Royal Festival Hall and I like the way that the menu is designed so that you can have just a quick bite or a more substantial meal.

The finest quality sustainable fish sorced daily from the market itself will provide the menus traditional and modern sushi and sashimi, alongside seasonal specialties such as MSC mackerel donburi.

How to make the perfect omelette

Just as laborious – in fact probably more so – is the Japanese omelette. It takes Silla Bjerrum, founder of Feng Sushi, around 20 minutes to assemble the boxy, Swiss roll-like dish.

"Because there is a slightly sweet taste to it, it often comes right at the end of a meal." Bjerrum fills hers with spinach or, less traditionally, red peppers, though nori (seaweed) is also common.

Offering both traditional and modern dishes Feng Sushi offers a more relaxed sushi dining experience, there's no sign of having to crouch over a conveyer belt from a stool that's much to high here, all service is table service and the staff are friendly and refreshingly knowledgeable about the produce they have on offer.
Ideal for sushi lovers all over London.

Think outside the box: Top cooks reveal how to perk up your children's packed lunches

Silla Bjerrum, managing director, Feng Sushi, London

For children, I serve things such as inari – little tofu pouches filled with sushi rice – and onigiri with salmon or a vegetarian filling. They are little rice triangles with a nori wrap. Sweet and savoury dips are always good. Try a berry-based dip for fruit, and serve vegetable sticks with a mild miso dip. Both are low in fat and very healthy.

By Alice-Azania Jarvis

This month MSC (sustainably soursed) mackerel comes into season. Buy it from a local fishmonger and serve it on a bed of baby leaves with a light miso dressing.

Perfect Picnic Food From Feng Sushi

Inside my gorgeously ribboned box lay beautiful slivers of fresh salmon sashmi, neat little rows of cucumber and avocado sushi, crab salad and soba noodles, pesto tuna nigri and squares of spicy mackerel - all which my party of friends and I rounded off with a glass of champagne - perfect.

sustainability-focused sushi restaurants are substituting eel (unagi) with more sustainable alternatives.

Feng Sushi, has announced the September opening of a seventh site, this one at Billingsgate fish market. With a focus predominantly on delivery and takeaway for Canary Wharfers and the surrounding areas, sustainable fish will be sourced daily from the market itself and company co-founder Silla Bjerrum will continue her involvement in market activity, carrying out regular demonstrations and participating in events.

By Chris Osburn

Catch of the day: Fresh ways to enjoy British sardines

Mackerel pate is one of the most straightforward starters out there – why not do the same with sardine pâté? "Sardine pâté is a great idea," says Silla Bjerrum, founder of Feng Sushi. "You can either smoke or grill the fish at home, and then turn them into pâté as you would mackerel."

By Alice-Azania Jarvis

Last weekend I ate five of the finest pieces of sushi I have ever tasted, one after another, made by five of the UK’s top sushi chefs

All the sushi rolls created for the finals were memorable – from ‘Summer on a Plate’, in which Feng Sushi executive chef Silla Bjerrum used different parts of young yellowtail tuna to create a balance of textures, accompanied by a light sweetish miso dressing

By Dan Jellinek

As the old adage goes: size isn't everything, and this teeny tiny Japanese restaurant, steeped in sustainablity and nestled behind a doorway in Kensington, proves just that.

Compact dining rooms can't help but have a cosy atmosphere and Feng Sushi is no different. A pair of friendly waiting staff buzz around dishing out fresh sushi with gusto.

Review byTracey Davies

It’s going to be a busy work week so we’re limiting ourselves to selective play, starting with Japanese cocktails and canapes at Feng Sushi in Notting Hill…

Posted by The Cocktail Lovers

Big thanks to Silla, Jenny and the team at Feng Sushi for a fabulous evening
– in the words of one Qyper, “this is the best event I’ve ever been to”.

Written by sarah_drinkwater

London-based Japanese chain, Feng Sushi, has an exciting few years ahead of itself.

London’s Best Picnic Hampers

Feng Sushi: If you’re heading to Primrose Hill or Hyde Park, the Chalk Farm and Kensington branches of this slick sushi chain are a simple option for a healthy alfresco lunch for four.

The best kind of barbecue is one you can enjoy even if the weather is sub-par, and Feng Sushi gets this spot on. The second you slake your thirst on a shochu cocktail and grab yourself some chicken yakitori you'll be right in the middle of summertime, British or otherwise.

Silla is a pioneering sushi chef who is dedicated to seasonality and sustainability, the key words in her Feng Sushi menu.

Silla combines the skills of a traditional sushi chef with modern and stylish interpretation.

"In fact, if you want to make sushi at home and you don't have much time, brown rice is better than regular sushi rice as it's much more durable and requires less preparation,"

Gone fishing

Billingsgate Fish Market, an east London landmark in the shadow of Canary Wharf, is home to the Billingsgate Seafood Training School, as well as being the UK’s largest inland fish market.
Classes range from parent and child mornings – great to get picky kids eating more fish – to advanced sushi masterclasses with Silla Bjerrum of the Feng Sushi restaurants. The full programme is at seafoodtraining.org

Compiled by MARIE-CLAIRE DIGBY

Feng Sushi's Japanese barbecue fills a gap on the South Bank

Chicken yakitori was as succulent as any I’ve eaten; the pork tsukune (a generously-sized pork ball) was lively on the palate; but the star of the show, at least in looks, were the giant wild-farmed Indonesian tiger prawns with yuzu. All were served with a delightfully fresh, light and healthy Japanese slaw (colourfully bright from the green of soya beans and slivers of red cabbage).

by Joanna Biddolph

The best barbecue recipes
A selection of top chefs present their favourite barbecue recipes

Barbecue skewers, by Silla Bjerrum, managing director, Feng Sushi
Japanese cuisine provides brilliant inspiration for new skewer recipes – think yakitori chicken, teriyaki salmon, miso-marinated tofu, pork belly.

FENG SUSHI, THE FAST AND CASUAL JAPANESE RESTAURANT, IS INTRODUCING A NEW BBQ OFFERING WHICH AIMS TO TURN A CASUAL LUNCH INTO AN AL FRESCO BANQUET.

"It is important to keep in mind that there are no finite answers. You have to keep experimenting and you need to review. The only way things can improve is by dialogue. Different operators need to share their experiences."

It takes a long time. Fish to Fork criticised us for serving eel even though I believe we were serving the best sustainable eel, so recently I took eel off," she says.
It is important to keep in mind that there are no finite answers.

Sushi chef/restaurateur Silla Bjerrum shows step-by-step how to fillet and prepare mackerel for an elegant Japanese-style salad.

Olive May 2011 Issue| published by BBC Magazines

On Friday Feng Sushi started donating £1 for each of its most popular dishes sold, and will this week start putting Red Cross donation boxes on its counters. The efforts, which will run for at least one month, are being backed up by e-mail and twitter communications to the brand’s customers.

By Lorraine Heller

The highlight, undoubtedly, was the ‘Yellowtail Upside Down’ – beautifully presented yellowtail sashimi on slices of cucumber topped with a fragrant, zingy salad of wakame, pickled jalapeno, coriander, avocado & yuzu kimchee dressing. It wouldn’t have been out of place at Nobu or Roka.

By Sarah Peters, Legal PR

More then just a meal, the sumptuous and beautifully presented dishes served up by courteous and friendly staff ensure that a trip to Feng Sushi is a real day out and an experience to be relished.

By Lucy Rose

today we were ordering a delivery – a feast for five at home, so they suggested the meeting box.
It arrives beautifully boxed and ribboned with lots of chopsticks and easily enough to feed us all, plus leftovers.

By Pendle Harte

Established sushi destination Feng Sushi has a stylish new website, all the better for ordering from.

By Pendle Harte | grove | march 2011 issue 78

"We ensure everything is sustainable," says Silla Bjerrum. "We spend more money on fish than the average sushi bar, but we don't mind - it gives us security. Customers are increasingly interested in sustainable fish and it's a strong marketing tool. "But I don't think operators need to reinvent sushi around fish that is available and local to where they're based."

By Joe Lutrario

We were there on quite a cold night so the Seasonal Specials on the menu looked appealing. The shrimps were in a light batter, showing some good flavours and enhanced by the lime, honey and soy dressing. The seafood curry .... was light and mild with Japanese rice, slightly more sticky than basmati or long grain.

By Peter Morrell

All in all, my take on Feng Sushi is that their creative menu items are their specialty – and the thought of some of them might be just enough to make me go back if I am in the area again.

By hedonistsguide

feng sushi delivers the best sushi in london (if not the whole world)

Apart from the fact that it delivers, what's so special about Feng Sushi? Well. Its virtues are manifold, but the sushi itself is probably a good place to start; not only is it among the best we’ve ever tried this side of Tokyo, it’s perfectly formed, MSC-certified, so fresh it’s almost alive, and comes in snazzy brown paper boxes with lots of ginger, mooli and pickles on the side.

By Emma Lundin

As Silla gave out tips and chatted about sustainable fishing and good Japanese blades, we practised more slicing and rolling, stuffing our seaweed and rice wraps with fresh ingredients such as avocado, asparagus, crab, salmon or prawn, creating tighter, more attractive pieces with each turn.

Towards the end of the class, Silla made us lunch by gutting, filleting and marinating raw mackerel, before adding it to a delicious salad, which we ate with a well-earned Asahi beer.

By Abbie Werner

The healthiest-looking diners I have ever seen are at Feng Sushi, the smart little sushi bar opposite the coronet cinema at Noting Hill Gate. Their skin sings with health, vibrant with omega-3, and are as bright-eyed as freshly landed mackerel.

By Bill Knott | grove magazine 2008 the christmas issue