Blog

The sweet and delicate flavour of fresh crab is the taste of spring, and our development team, David and Kazu, have been busy creating delicious dishes to make the best of it. Our crab is handpicked from south Devon, where Alan Henderson and his son Shaun are passionate about delivering the freshest and most sustainable shellfish in the market. Alan Henderson believes that combining sustainable fishing methods and innovative technology ensures a far better tasting product – and we agree.

To make the best use of all the wonderful ingredients that nature has to offer, and to respect the breeding seasons of our seafood, we create six seasonal menus a year. For for some, they can’t come soon enough. Our creative team have really pushed the boat out for our spring specials Part II – the dishes are simply sensational.

IFK Göteburg footballer José  Fortes and  Gabriel Manrique are friends. One day, as Gabriel was playing some music by Tcheka, José told him that  he came from the same little village in Cape Verde. As they talked, José told Gabriel the story of his village, Ribeira da Barca, and the ‘Sandgrains’ project began…

Feng Sushi Borough will be showing an exclusive sneak preview footage of the new documentary 'Sandgrains' on Sunday 22nd April 2012 at Feng Sushi Borough. Sustainable sushi bites and Japanese beer will accompany this exciting event.

At the South Bank Centre we bring you our Classic Selection – seven of our finest dishes – to be enjoyed for lunch or dinner.

This Easter we offer double points for our online customers when you order between Easter Friday and Easter Sunday, so why not sign up to our loyalty scheme today.

It’s been quite a year for the Feng Sushi team. Our website is has just passed its first birthday and a lot can happen in a year so we thought we’d take this opportunity to look back over our first 12 months in the digital world. January saw the reopening of our Chalk Farm branch in Jaunary 2011. In February we joined Sustainable Fish City to lend our support to making London the first sustainable fish city in the world. With March came the news of the devastating effects of Japan’s tsunami and we fundraised throughout the year to show our support: by sponsoring the Japan Tsunami Fund, donating sushi sales to Japan’s Red Cross and supplying the sushi for the Japanese Auction in August. September saw us release YouTube ‘How to Make Sushi’ videos and the introduction of our seasonal menus. Then there were our greatest success stories: the opening of Billingsgatwhen we blogged on the market’s fascinating history, our presence at Hyper Japan festival where we were finalists in the Sushi awards in July and culminating in our becoming 'Winner of the Sustainable City Award 2011/12' in March 2012. This year we hope to go from strength to strength.

Perfect treat this Mother's day, treat her to Feng Sushi with this delicious set meal:

Neil McLennan is an interesting man. His quest for the perfect tofu began 20 years ago when he was living in China’s Sichuan Province and regularly eating a dish that roughly translates as ‘old woman’s pock-marked face’. Despite its unappealing name, the dish was a favourite, and one he wanted to recreate on his return to England, only to find that the tofu available was poor quality and simply didn’t compare in terms of taste and texture. So he set out to make it himself, first in his own kitchen and today in a little workshop off London’s bustling Brick Lane.

In our humble opinion, the food development team Kazu Kawada and David Wright have really excelled themselves this time. The early spring menu offers six new dishes that are fresh, zingy and, dare we say it, springy.