Jiji’s comes from restauranteur Janina Wolkow who is famed for her existing multi-award-winning Japanese hospitality brand Sumosan. While Jiji’s incorporates its sibling’s Asian theme it adds a twist by combining Israeli ingredients and methods with Japanese flavours in a new fusion concept.
At the helm of the kitchen is Moroccan born Executive Chef Bubker Belkhit, whose professional journey began when he worked as a kitchen porter in Moscow as a student. During his time at a Japanese restaurant, he began to learn the basic cookery techniques and after a couple of years discovered his passion for the kitchen, honing his skills subsequently to become one of London’s best chefs.
The menu at Jiji’s spotlights dishes that hero vegetables as well as more traditional centrepieces of meat and fish. Think roast cauliflower with jalapeno sauce or flamed aubergine with tahini. Pescatarians and fish enthusiasts are also well catered to via plates of things like torched scallop nigiri with crème fraice or prawn and crispy quinoa sushi rolls.
Interiors are cosy and welcoming, with walls decked out in eclectic artworks for a laidback, buzz vibe that matches the friendly service. There is also a small shop where guests can buy a selection of homemade sauces, condiments and books.
Speaking about her decision to blend two arguably very different cuisines Wolkow says, ‘I believe that Tel Aviv and Tokyo are two of the most innovative culinary capitals of the world. In Tel Aviv, the way that chefs combine unusual flavours is very creative and inspiring, they favour raw fish dishes, and clean, fresh flavours which led me to the conclusion that a combination of Japanese dishes alongside Israeli could really work.'
The restaurant can be found on Esther Anne Place, just a stone’s through from Islington’s popular Upper Street making it an accessible meeting point for friends and family coming from across the city.