blog

Devon Crab

Wed, 09 May 2012 09:00:00 +0100

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.

Trawler fishing damages, sometimes permanently, the seabed. Hendersons use pots that are hauled up from the bed so that the living crab can be checked; if they are undersized or showing eggs (brown crabs breed in January and February), they are returned safely to the sea where they can grow and breed again. The Blue Seafood Company – next in the process –is also careful about the crab it uses: no pregnant females or crabs under 150mm. The Marine Conservation Society fully supports and approves this method of sustainable crab fishing.

Crabmeat is low in fat and salt and a good source of protein. It also contains minerals and amino acids essential for health, such as zinc, which the body requires for good brain function, growth and development.

And those delicious dishes?

Try Fried Devon Crab Fritters, Crystal Roll with Devon Crab & Wild Garlic, and Devon Crab & Hand Dived Scallop Donburi

spring specials

Wed, 02 May 2012 19:05:38 +0100

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.

This season we’re championing crab from Henderson’s, a family firm from Devon, who are as passionate about sustainability as we are. For more on their company. Delicious Devon crab fritters are fried with a hint of shiso and shichimi spices and served with pickled tomato and cucumber and a ginger soya sauce, while the scrummy Crystal roll is a rice wrapper filled with Devon crab, wild garlic leaf, French beans and cucumber with a zingy watercress sauce. Last but not least is Devon crab and hand-dived scallop donburi served with tamago, pickled cherry tomato and cucumber on a bed of rice. All three bring out the very best of crab’s delicate sweet flavour. To complement the crab dishes, the rainbow trout sashimi with jalapeno salso is a real winner: fresh, light and with a kick. Creamy panko-crusted spring tofu comes with a lively shiso dressing and our seasonal vegetable kakiage donburi is a treat: ‘ kakiage’ is Japanese for ‘grabful’ and this dish is prepared by grabbing a handful of the freshest asparagus, mangetout, French beans and baby carrots, dipping them in tempura batter and frying them quickly altogether. Delicious, and served on a bed of rice. But which one to try first...?

Sandgrains

Fri, 27 Apr 2012 17:50:00 +0100

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…

On Sunday 22 April, Feng Sushi in Borough Market invited its customers, along with other interested parties in the field of sustainable fishing, to a film event. ‘Sandgrains’, a crowdfunded production, documents the story of IFK Göteburg footballer, José Fortes, returning to his home to Cape Verde to find his community transformed.

Once a thriving fishing village with a beautiful beach where José spent his childhood years playing, Ribeira da Barca’s fortunes have been devastated by the huge trawlers that fish off the archipelago, scooping up all the fish that the villagers once caught. José discovers the local people now harvesting the sand from the shore as a means of making a living. There is also evidence of shark-killing. The sharks that once patrolled the seas ensured that their little fish – kavala – kept close to the shore and were easy to catch. With the sharks disappearing, the villagers can no longer survive on the ever-decreasing fish stock.

The film is still in production and crowdfunded is, as its name suggests, drawing on the support of its audience in order to get its message across.

The afternoon was a great success. Feng Sushi provided drinks and excellent sushi and, post-film, director Gabriel Manrique told us about the project and how it was made and, more importantly, how we can support it in order to take it to post-production.

Win tickets to the preview of Sandgrains…..

Tue, 17 Apr 2012 09:00:00 +0100

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.

"José returns home to Cape Verde after more than 10 years away to find his community transformed. The fish that provided income and food for generations are disappearing from the sea, and people are being forced to sell the sand from their beaches just to survive. Sandgrains follows José as he seeks to understand what caused this. It is a film about what happens when people start asking a simple question: why?"

Sandgrains is a crowdfunded documentary developed and financed by its audience and the community which has grown around it. The production team has just returned from filming and is now looking to raise funds for post production. Besides showing the brand new trailer, and footage from production, we will have a photographic exhibition of Cape Verde's sand-miners, and the main character José will be there together with the two co-directors of the film to answer any questions you may have.

To win tickets please email foundations@fengsushi.co.uk

News @ Southbank

Wed, 04 Apr 2012 08:00:00 +0100

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

The first of these – ‘Catch of the day donburi’ is a bowl of hijiki rice with tamago and spicy kimchee sauce topped with our choice of the best fish from Billingsgate. Next up, and exclusive to SBC, is our teriyaki salmon with soba noodles – a serving of salmon braised in our own soy/mirin sauce and served with soba noodles.

Our third dish is Feng Sushi’s version of a Japanese favourite – katsu curry with MSC hake, we use Marine Stewardship Council approved hake that is lightly breaded and serve it with a mild curry sauce.

Seafood yakisoba, our fourth dish, is a popular style of street food loved by kids and adults alike as well as being a typical dish served at Japanese festivals: fried noodles are mixed with carrot, cabbage, broad beans and spring onion, and served with cuttlefish and prawns.

In at number five, our shrimp and harusame sunomono is a dish usually served as a starter but we have expanded this refreshing dish and given it a twist: glass noodles and tangy vegetables are topped with fine quality shrimps. Number six on our menu is the ever popular ramen – Japanese noodle soup – served with tiger prawns, cuttlefish and mussels in a soy-based soup.

Finally, vegetarian tendon (kakiage tempura donburi) – a selection of the finest seasonal vegetables in tempura batter with hint of aonori and served on a bed of rice.

Come down to SBC and try one today.

Special Event | Tuesday 17th April, 6-8pm

Join Silla Bjerrum, co-founder of Feng Sushi, at our Southbank restaurant, for an evening of delicious food and an opportunity to learn about our commitment to serving sustainable fish The restaurant has been reserved for this event so that you, along with fellow Southbank Centre members, can be the first to enjoy the excellent dishes on our new spring tasting menu.

The event includes a menu of crispy seasonal organic tofu salad, yellow tail carpaccio, cherry smoked salmon donburi, Cornish sardines Japanese style, macaroons, coffee and Japanese plum wine, as well as two glasses of wine or beer or soft drinks. Also included is an autographed copy of Silla Bjerrum’s ‘Simple Japanese’ cookery book.

Tickets costs £48. Book online here or call 0844 875 0071

Special Southbank Centre Membership Offer:

£35 for Full Membership or £65 for Dual Membership when paying by Direct Debit, a savings of £10. The offer is only available by phone. Simply quote “FENGSUSHI01” when calling 0844 875 0071.

Feng Sushi Easter Hunt

Sat, 31 Mar 2012 10:00:00 +0100

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.

For eat in and take away we have our Easter Hunt loyalty card, collect 3 stamps, or 'feng eggs', over the next 10 days and receive £10.00 credit on your 4th visit. You can redeem anytime during April.

So, why not grab the Easter loyalty card today at any of Feng Sushi and start collecting Feng Eggs.

Terms & Conditions:

Offer is valid for eat in and take away only and cannot be used in conjunction with any other Feng Sushi offer. Not valid for online orders. One stamp per transaction, but 2 stamps for any transactions above £35.00. Minimum spend £10 and available for redemption from 30 March to 30 April 2012. Not available in Billingsgate.

Blog log

Tue, 20 Mar 2012 09:00:00 +0000

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.

Celebrate Mother's Day

Sat, 17 Mar 2012 12:17:44 +0000

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

a glass of wine

soba and seaweed noodle salad

organic tempura tiger prawn maki

seared yellowtail tataki

macaroon & chocolate mochi

a glass of plum wine

£36.75 per person

Available eat in only, lunch and dinner on Mother's day only. Not available in conjunction with any other offers.

Clean Bean

Wed, 14 Mar 2012 10:00:00 +0000

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.

As we stood among the bags of soya beans, Neil talked me through the process. It’s remarkably simple: a stainless steel vat holds beans that, in the colder months, are soaked overnight – this can be done in a few hours in summer. The beans are then transferred to a steel steamer where they are cooked and mashed. The residual ‘milk’ is strained off and a strong ‘brine’ added as the milk is stirred with a paddle to create curds. This part of the process is the most important as the temperature and the stirring is crucial; too hot, too cold, too fast or too slow and the curds won’t set. Over the years Neil has learnt never to allow himself to be distracted while stirring is occurring: a momentary lapse in concentration and the tofu is ruined. From here the curds are pressed so that the whey runs off and, hey presto, tofu.

Feng Sushi has been using Clean Bean tofu since the beginning and we’re not the only ones to appreciate how good it is – the Japan Centre is now buying Neil’s tofu – but in spite of his success, Neil’s not interested in ‘hitting the big time’ or selling out. What he loves about his work is the process. It’s taken years to perfect his tofu-making technique but now he’s found his stroke, or stir, he intends to carry on in his delightful artisanal way. And we, for one, are happy to hear it.

Early Spring Menu

Tue, 13 Mar 2012 12:00:00 +0000

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.

There’s the wonderfully inventive coley and okra tempura maki served with a yuzu ponzu shoyu dressing and a hot, hot chilli jam. Delicious.

The crispy tofu comes with Japanese bean salad – a crunchy green explosion of sugar snaps, edamame and french beans with baby spinach and avocado in a miso dressing.

Tofu ‘fingers’ have been deep-fried in a tempura batter flavoured with aonori, a type of seaweed, and served with creamy tahini miso.

Cherry smoked sea trout is subtly sweet in taste and comes served with ikura (roe), crunchy green peas, sugar snaps and micro watercress with a bright green watercress sauce.

Feta and halloumi spring rolls have baby leek, french bean and shiso herb wrapped in filo pastry, deep fried and served with a sweet chilli sauce.

Yelllow tail and ikura (roe) ceviche come with a creamy sliver of mozzarella, parsley herbs and a ponzu chilli oil dressing.

Exclusive to Borough Market is salmon teriyaki with soba noodle salad and tuna karaage with Japanese slaw. This last one proved so popular with the staff that we decided to add it to the menu.

The only difficulty will be choosing which dish to try first. Have them all.

Other changes we heartily approve of are the additions to the main menu of a selection of plum wines, Japanese whisky and champagne (the French variety), as well as fabulous Japanese-inspired macaroons such as Jasmine tea and charcoal, and black sesame and glaced ginger. Oh, and Monmouth coffee is now served.

Winner of The Sustainable City Award

Tue, 06 Mar 2012 08:00:00 +0000

FENG SUSHI FLIES THE FLAG FOR SUSTAINABILITY:WINNER OF THE SUSTAINABLE CITY AWARDS 2011/12

Last Thursday night, Feng Sushi was announced as the proud winner of The Sustainable City Award. MD 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.

The modern Japanese restaurant, which was founded in 1999, now has seven branchesLondon-wide and has always been a trailblazer in sustainability. Fish is impeccably sourced, from MSC-approved mackerel which is line-caught in season, to hand-dived scallops, to sustainably farmed salmon. Blue fin tuna is off the menu as is eel, and Feng Sushi has developed a ‘faux unagi’ dish to replace it, as well as working with local farmers to grow produce traditionally found in Asia such as mooli and edamame beans. Feng Sushi’s commitment to sustainability extends beyond sourcing to the whole operation. Packaging is almost entirely biodegradable, chopsticks are sustainable bamboo, some deliveries done by bicycle and even cooking oil is collected and made into biodiesel.

Raymond Blanc - Judge of the Sustainable Food category - commented: “The world is changing. Today, food has become part of our consciousness. Consumers, as much as chefs, are now prepared to pay a premium to buy into a sustainable system. In our profession, caterers small and large are embracing these ideals. The Sustainable City Awards’ Sustainable Fish category has showcased the best of the UK hospitality industry in terms of sustainable fishing and revealed that eateries across the spectrum are embracing innovation with entrants as diverse as a fish and chip shop in South Shields to a large catering chains.
“There was an array of excellent entrants but Feng Sushi stood out to me as a winner. Whilst they specialise in Japanese food, Feng Sushi is working hard to discover largely British and European suppliers to source ethical and sustainable fish. Only their Yellow Fin tuna is flown in and comes from the Maldives, the nearest place you can find Sashimi grade quality of this fish. With just seven restaurants, Feng Sushi is taking a leading role and actively investing in improving its supply chain by working with local farmers to grow produce such as mooli and edamame. 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.”

Feng Sushi short listed for the Sustainable City Awards

Tue, 28 Feb 2012 12:14:30 +0000

Feng Sushi takes the Sustainable Fish City Pledge

Feng Sushi is committed to using sustainably sourced fish. Our policy dictates that any fish that doesn’t meet these strict criteria is removed from the menu: when we discovered that eel stocks were dwindling, we took eel off the menu in Spring 2011, and in 2009 we took tiger prawns off the menu for four months until we were able to find a sustainable alternative. So naturally we quickly signed up to Sustainable Fish City and are thrilled that our efforts are being recognised and we have been selected as one of the finalists in the Sustainable City Awards.

Organised by a partnership of conservation and sustainable food organisations, Sustainable Fish City is determined that London will become the first city in the world to serve fully sustainable fish. It’s ambitious, but Feng Sushi is proud to publicly add its name to the pledge and, on 24 January 2012, Silla Bjerrum attended the Sustainable Fish City Summit and hosted a session on Farmed Fish. Silla explored issues around farming, stocking, fish welfare and environmental concerns around natural habitats and the use of pesticides – all of which need to be addressed if we’re to avoid a worst-case scenario: no more fish by 2080. It was agreed that, without farming, the demands of the public could not be met, but it is believed that many consumers have a negative perception of farmed fish and don’t distinguish between good and bad farming practice. It is still not fully appreciated that, in some cases, farmed fish can be the best sustainable solution to threatened species.

People are eating more fish, and that’s a good thing. For a start, fish is good for you, much of it providing essential nutrients that the body needs but is unable to make itself, such as Omega 3 fatty acids. Unfortunately, not all of the fish we eat is caught sustainably; the world’s fish stocks are rapidly being depleted as a result of destructive trawling methods. We’re determined to provide quality fish that is sustainable – so serving the public and the environment at the same time.

The campaign is supported by London Mayor, Boris Johnson, and he’s committed to implementing a sustainable fish policy in all the organisations over which the GLA has control: the Metropolitan Police, the Fire Brigade and Transport for London. Boris is also encouraging the London 2012 Olympic and Paralympics Games to adopt a sustainable fish policy. We’ll be following his progress, so watch this space…

Sustainable Fish Cities is supported by the Marine Stewardship Council, Sustain (the Alliance for Better food and Farming), Pisces Responsible Fish Restaurants, Seafood Choices Alliance and Marine Conservation Society.

Hyper Japan 2012

Wed, 15 Feb 2012 09:00:00 +0000

Last year at Olympia there were queues around the block for Hyper Japan 2011, and this year it’s expected to be an even bigger success. Hyped as the ‘UK’s Biggest J-Culture’ event, the 3-day spectacular will include something for everyone.

Naturally, Feng Sushi will have a stand at the event and we’ll be showcasing all your favourite dishes: crispy tofu katsu curry, chicken wings with Japanese coleslaw and our fabulous fish katsu curry with MSC hake. Never tried katsu curry? It’s a Japanese favourite but ours is just a little bit different: a deep-fried cutlet of fish served with rice and a delicious curry sauce. For more info, click here.

Along with delicious food, highlights at Hyper Japan include

Celebrating saké, with opportunities for tasting, and the launch of the Eat-Japan Saké Awards
Natsuko Aso, talented singer and actor, performing on the main stage
Suzuki GB showcasing a range of products, including the newly launched Swift Sport ‘superbike’
Bushiroad’s introduction of smash trading card game Cardfight!! Vanguard
Japanese director Satoshi Miki and actor Eri Fuse talking about contemporary Japanese cinema, along with showreels and clips of their movies

And of course there will be the sensational Sushi Roll Championships. Last year Silla (co-founder of Feng Sushi) was one of five finalist sushi-makers and, over the weekend, the sushi chefs served over 1,800 people with the most delicious sushi imaginable. Don’t miss it!

As well as all this, there will also be the UK selection for the World Cosplay Summit. A Japanese sensation that began in 1970, Cosplay (or ‘costume play’) is the hobby of wearing costumes of your favourite anime, manga, film or video game character, so expect to see plenty of ‘larger-than-life’ personalities wandering about. And for those who didn’t come as Astro Boy or Sailor Moon, there will be opportunities to dress up as a geisha (or a samurai warrior) and have a photo taken. Various stages will host performances by comedians, musicians, and kabuki players, and the whole place will be full of stalls selling magazines, books, films and games, and, of course, plenty of tastings of saké, yakitori and sushi.

Hyper Japan is one of the top festivals of the year, packed with entertainment, great food and drink and a chance to discover more about one of the most exciting countries on the planet. So what are you waiting for? Early Birds can get 50% off the ticket price.

katsu curry

Wed, 08 Feb 2012 09:00:00 +0000

Now that we’ve added one of Japan’s most popular dishes to our menu, it seemed a good idea to tell you why we love it so much…

The British introduced curry, or ‘karë’, to Japan during the Meiji era (1868-1912). The karë is a mild curry sauce made by frying curry powder, flour and oil into a roux that is then added to stewed meat and veg and simmered until it thickens. There are a number of different versions of the dish – curry rice, curry udon, even curry bread – and it’s become so popular that it is almost considered Japan’s national dish, much as chicken tikka masala has become Britain’s national dish.

The ‘katsu’ is a cutlet – usually pork – that has been breaded and deep-fried, and is usually served with rice and the ‘karë’, although it can also be served, rather unusually, in a sandwich. It is thought that the cutlet was introduced by the Portuguese and first served in a Western-style restaurant in around 1890 although the term ‘tonkatsu’ (pork katsu) wasn’t used until the 1930s.

At Feng Sushi we’ve created our own version of the katsu and have breaded a piece of hake, organic tiger prawn and cuttlefish – all served with our own curry sauce. Katsu Curry is one of our most popular winter special dish so far and we will serve until the end of February. Great news is that you can taste Feng katsu curry, beef curry and more at the UK's biggest J-culture event 'Hyper Japan' which will be held on Friday 24, Saturday 25 and Sunday 26 February 2012 at Brompton Hall, Earls Court.

Valentine's Day at Feng Sushi

Wed, 01 Feb 2012 09:00:00 +0000

On February 14th, show how much you care by treating your special someone to a delicious four-course meal at Feng Sushi. We’re offering you four lovingly created dishes for £39.75 per person.

Umeshu Champagne Cocktail on arrival...

Oyster Tempura Maki,

Scallop Sashimi to Dive for

Salmon Tataki with Power Salad

Feng Dessert Selection

Reserve your table online or contact your favourite Feng Sushi restaurant

Terms & Conditions: Not available at Feng Sushi Billingsgate. Offer cannot be used in conjunction with any other Feng Sushi offers. This set meal is available on 14/02/2012 only.

Spread the love...

Order between 5.00pm and 6:30pm on February 14th and we’ll spread a little more love your way by giving you a 15% discount*on your online order by adding ‘Valentine12’ in our promotional code box prior to submitting complete order.

*Terms & Conditions: Discount order avaliable for online order only on 14/02/2012. Subject to minimum order of £18.00. Not available in Billingsgate and non redeemable with any other Feng offers.

loch duart salmon

Sun, 22 Jan 2012 11:52:29 +0000

Feng Sushi loves salmon. The delivery of our daily salmon box is one of the most important events of the day as each box contains the main ingredient for many of our favourite dishes: salmon donburi, tea-smoked salmon, salmon teriyaki, salmon nigiri – all are carefully prepared from the finest, sustainable salmon. So it’s only natural that we have a very close relationship with the supplier of such wonderful fish – Loch Duart – and thought we ought to tell you a little more about them.

Loch Duart is the first salmon farm in the world to become a member of Freedom Food’s new salmon scheme. This scheme was the first to feature fish welfare as a priority – and we all know that welfare and eating quality are closely linked. Loch Duart’s aim is to deliver outstanding salmon using a sustainable and environmentally responsible approach. The Marine Conservation Society – the UK charity dedicated to protecting our seas, shores and wildlife – is used by Loch Duart as a guide and informal advisor. While the MSC raises awareness of threats to the sea and its environment, Loch Duart endeavours to follow its principles and guidelines in an attempt to prevent overfishing, stop pollution and protect wildlife and habitats.

In the far and remote North West of Scotland, in the pristine waters off the coast of Sutherland and the Hebrides, the Loch Duart salmon lives and breeds among sea urchins and seaweed. The life cycle of the salmon is extraordinary and wonderful – whether farmed or wild this remarkable fish lives in fresh water then migrates to sea water. Loch Duart has its own Scottish broodstock – the only remaining, commercial Scottish broodstock in existence

In this most sparsely populated corner of Europe – an area of incredible natural beauty – the salmon lives until it is harvest size, and only then are these lean, fit fish harvested for delivery to the best restaurants. The quality of the fish is not in dispute: it’s won the first Gold Award for Best Food in the ‘Taste of Britain’ awards; Rick Stein is a big fan; Loch Duart salmon was even served at the dinner after the Royal Wedding!

With its careful farming methods, Loch Duart is able to produce top quality fish that is full of nutrients, high in protein, vitamin E and omega-3 fatty acids – omega 3 levels being particularly high and crucial to our ‘heart health’. It’s said that one of the best tests of salmon quality is how it tastes raw – and sushi is the best-known and most popular way of doing this, which is why Feng Sushi uses Loch Duart salmon.

The Feng Diet

Mon, 09 Jan 2012 09:00:00 +0000

Feng Sushi have teamed up with leading nutritionist Yvonne Bishop-Weston to create the January Feng Diet plan which is delicious and delivered right to your door, making your health resolutions beautifully simple to follow.

The Feng Diet includes the quality sustainably sourced foods you would expect from Feng Sushi but also have been put together by Yvonne to help you gain the maximum health benefits. The aim of the plan is to help you cleanse your body with wholegrain carbs such as brown rice, buckwheat noodles, beans and of course plenty of vegetables. The plan is also carefully arranged to help keep your blood sugar levels balanced by having 3 meals and 2 snacks a day and only wholegrain carbs which are carefully combined with lean proteins. Eating this way helps to prevent blood sugar highs and the inevitable slumps which lead to symptoms such as headaches, low mood, sugar or caffeine cravings and weight gain. Wholegrain carbs are an important part of our diet as they contain vitamins, minerals and fibre but too many carbs are likely to be stored as body fat so we have balanced them with lean proteins to help you release them slowly for day-long energy and to help you reach and maintain your ideal weight. A daily portion of seaweed provides an additional boost as the iodine in seaweed can help boost a sluggish thyroid and metabolic rate. The Feng Diet is also dairy and wheat-free to help your body have a break from these often over-eaten foods.

Ideally follow the Feng Diet for 3 consecutive days and repeat once a week throughout January. The diet is available from today and can be ordered online or over the phone. We have taken care of all your meals and this is how it works: you will receive a delivery the evening before you start with your porridge for your breakfast and a mid morning snack of brown rice sushi, thereafter you will receive 2 deliveries a day. One delivery at lunch time consisting of salad and sashimi for lunch, afternoon snack and ‘rescue’ pot with vegetables sticks and tofu, coriander and ginger dip. Then early evening you will receive your dinner, noodle or donburi pot, a larger meal with plenty of vegetables. With your evening delivery you will also receive your porridge pot and mid-morning snack for the day after.

You can do the plan for 1 day, but we highly recommend doing this healthy eating plan for 3 consecutive days and even to repeat 2-3 times during January. If you like your lunch delivery at your place of work, but delivered to your home address in the evening we can organise this as long as both addresses are within our deliver zones. We like to offer you 3 days for the price of 2, simply go to order online to see our delicious meals.

We put our food where our mouth is and therefore we have Feng volunteers who will follow the plan at least once during January, see how they get on Twitter and Facebook

Eat healthily, tread lightly....

Warm up with our winter specials

Mon, 02 Jan 2012 12:00:00 +0000

Feng Sushi’s introduction of seasonal specials has been a roaring success and the winter menu is no exception. During January we are championing Loch Duart’s sustainable seasonal salmon in a menu that features a host of hearty and healthy dishes.

Start off with a warming bowl of seafood miso – a light soup that is full of seafood and shellfish such as squid, prawn and clams. Follow with an early favourite, Loch Duart’s heavenly salmon donburi featuring salmon sashimi, our own tea-smoked salmon, crispy salmon and ikura - gorgeous globes of red-orange salmon roe – all served with rice and super-healthy hijiki seaweed.

Next up is a deluxe tempura selection of oyster, tiger prawn, scallop and soft shell crab served with a tangy lemon and poppy seed dip. Alternatively there’s a light and wonderfully flavourful tea-smoked salmon salad featuring rocket and soba noodles infused with green tea.

Curry udon is our delicious and filling soup with crispy organic tofu, udon noodles and broccoli in a mild curry-flavoured soup. The curry theme continues in Japan’s favourite comfort food – katsu curry – but, instead of the usual pork or chicken cutlet, we serve ours with lightly breaded hake, organic tiger prawn and cuttlefish, all served with a mild curry sauce and rice.

If you’re in the Borough area you should also try salmon teriyaki – glazed and slightly barbecue-flavoured chunks of salmon – with soba noodle salad, or tuna karaage – delicious nuggets of tuna served with Japanese slaw. Our red miso udon is a feast of hand-made fish dumplings with onsen tamago, crispy tofu, shiitake mushrooms, carrots, spring onions in a tasty red miso broth.

Finally, there are our wonderful drinks and desserts, including brown rice saké, plum wine and delicious rice pudding. (available at borough market, southbank & chalk farm)

Winter’s never tasted so good…

Dear Feng Sushi Customers,

Thu, 29 Dec 2011 13:04:41 +0000

I would like to take this opportunity to thank you all for 2011, a tremendous year for Feng Sushi.

With the change of ownership in the summer of 2010, this year became the year for new and exciting developments: we started the year with re-launching newly refurbished Chalk Farm, Fulham and rolling our new branding out across the group. Fulham, the first Feng Sushi, doubled in size and now offers a casual and comfortable eat in experience along with a busy delivery service. We also launched our new web site with a new ordering system and have enjoyed a positive interaction through our feedback page, twitter and regular blog entries about daily life at Feng Sushi.

Over the summer we ventured beyond our front door participating at this year's Hyper Japan, BBQ at the Southbank Centre and an excellent Qype Event on a hot summer's night . The sushi school also went from strength to strength with a new team of teachers and my own personal return to the school: meeting sushi enthusiast who are interested in Japanese food culture and Feng Sushi is inspiring. There is always a wealth of ideas and knowledge, we never walk away from a sushi session without learning something ourselves.

Highlight of the year was launching Feng Sushi Billingsgate, working on relationships in the market and serving the busy office workers of Canary Wharf, it has been a great success to open this delivery hob: exciting, and challenging, with 4am visits to the market to ensure we get the best quality and sustainable fish delivered daily. We have enjoyed a fantastic involvement with the Billingsgate Seafood Training School , were I personally teach up to 6 courses a year and with whom we share our passion for fish. We have been working closely with MSC, Sustainable Fish Cities and fish2fork as we like to be part of the dialogue on the future of fish and fisheries, it is a challenge, but we feel it is our duty of care to ensure we provide the best solutions for our customers.

Seasonality and sustainability is still the core value of the business, so much so that I have introduced 6 seasons to the Feng menu. During my time with Feng Sushi I have learnt that our conventional 4 seasons are not strictly 4 modules of 3 months, but a much finer transition both on land and at sea. So to ensure that we promote the best fish and vegetables, avoid spawning periods or fish out of season we are now changing our menu 6 times a year. For each menu we have a champion fish (or protein to be precise) and our winter hero is Loch Duart salmon featured on our winter menu. We offer warming and comforting dishes like Katsu Curry, Deluxe Tempura and Loch Duart Heavenly Donburi - a personal favourite of mine. Development for our pre-spring menu starting in March is already underway, however in the meantime we are launching the 'Feng Sushi diet plan' next week, with meal suggestions and advise for a healthy January.

To finish Feng Sushi 2011 in style, you can join us for New Year's Celebration held at the Southbank Centre for a delightful evening of Japanese food and fireworks.

2011 was also the year of tragic event in Japan when a Tsunami hit the East Coast of the Northern regions, resilient and strong as always Japan is being rebuilt and we will continue our support for the relief efforts by donating 10% of our New Year’s Eve turnover to the Japanese Red Cross.

I thank you all for your support in 2011 and wish you a prosperous 2012.

Best Wishes,

Silla Bjerrum, Managing Director

Let The Christmas Countdown Begin With Feng Sushi

Wed, 23 Nov 2011 14:46:52 +0000

Christmas is coming and to help make the season sparkle, Feng Sushi has selected some really special gifts which can be ordered online and delivered straight to your door as from today. These are our inspired choices for sushi lovers who like to extend their knowledge or fine tune their skills, so for this Christmas why not celebrate some of the beautiful traditions of Japan. These are all available online and in the stores until the 24th of December, however for our online customers we will offer an extra discount each week on a selected gift when you place your sushi order.

For our first week of giving: Feng Sushi’s sushi-making kits will inspire you to recreate delicious recipes in your own home. The kit includes Silla Bjerrum’s 'Simple Japanese’ cookbook, rice mould, rolling mat and Feng Sushi apron. This kit provides the sushi lover with the basic tools and a comprehensive guide on how to make sushi step by step.

For the real fish lover there is nothing like an early morning visit to London's main fish market Billingsgate, for inspiration and introduction to some of the best fish available in the UK. For our second week of giving we are proud to present: CJ Jackson’s excellent ‘Billingsgate Market Cookbook’ which celebrates the fish market’s fascinating history and offers a host of delicious sounding recipes to prepare once you’ve followed her invaluable advice on selecting fish.

To master sushi skills the knife is all essential, therefore for our third week of giving we propose to start building your Japanese knife set with the excellent Yanagiba sushi knife from the Japanese Knife Company. Based on a design that has changed little in 10,000 years, JKC’s knives are objects of beauty that will last a lifetime, and have it engraved for free.

With the sushi master in making, for serenity and tranquillity we have on offer for our 4th week of giving Choi Time's wonderful tea selection comprising damask rose tea balls, chrysanthemum tea pearls and award-winning hand-rolled jasmine green tea balls. The perfect gift for the tea-lover in your life.

For the 5th week of giving we offer the ultimate sushi skill experience and lovers of sushi will be thrilled with a gift of a voucher that can be exchanged for a day at the Feng Sushi School where they’ll learn the art of making perfect sushi rice, classic sushi and a variety of maki, as well as learning what and where to buy the right ingredients and how to choose the best fish.

Take the hassle out of your Christmas shopping by clicking 'order online' and select one or two of these excellent gifts.