Nobu Matsuhisa broke new ground in the 90s bringing Japanese-Peruvian Nikkei cuisine to the jet-setting classes. His food still makes waves at this group-friendly east London hotel. As well as sake-tasting and sushi-making, groups can go ‘Omakase’ – taking a limo around town to source the ingredients they want in their evening meal. The Kaijo events space divides into six for smaller gatherings; outside, a three-tiered courtyard can also be privatised.
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