MOI Restaurant London Review: Fire, Fermentation, and Fine Japanese Dining in Soho

October 23, 2025

Tucked away on Soho’s Poland Street, MOI restaurant in London is the kind of place that quietly but confidently changes the way you think about Japanese dining. Opened in summer 2025 by MAD (the group behind London hits like KOL and Manteca), MOI is a genre-defying love letter to Japanese ingredients, British produce, and charcoal cooking. It has a healthy obsession for fermentation and a touch of Nordic influence thrown in for good measure.

The moment you step inside MOI, you’re struck by its minimalist aesthetic. Find dark timber, clean architectural lines, and soft, moody lighting. The space is sleek yet soulful, warmed by the smoky aroma of the binchotan grill at its heart. There’s a sense of craftsmanship in every detail, from the textured ceramic plates to the sculptural flower arrangements and the playlist. It feels effortlessly cool, but never tries too hard.

Helmed by chef Angelo Sato—formerly of Restaurant Story and the now-closed Omoide—MOI offers a concise and vibrant menu built around fermentation, pickling, and fire. The dishes are plated with finesse but never lose their sense of bold, umami-packed flavour.

MOI is everything you want from a modern Soho restaurant—elevated but not formal, inventive but grounded. It’s a future classic in the making.

MOI Restaurant London Menu

Start with the Tempura Lobster with Curry and Flourish Farm Leaves—crispy, delicate, with just enough heat to warm the palate. From the raw section, the Black Bream Crudo with Blackberry Ponzu is a surprising star: sweet, tart, and bracingly fresh. Another highlight is the Silken Tofu with Toasted Buckwheat and Ebisu Soy, which showcases the kitchen’s restraint and deep respect for ingredient-led cooking.

The binchotan grill section leans heavily into earthy, charred textures. The Beef Tongue with Shishito Pepper and Marigold Miso is melt-in-the-mouth tender. The Hispi Cabbage with Enoki Mushroom is comfortingly smoky and savoury. For mains, the Turbot on the Bone with Sake Kasu and St Austell Mussels is outstanding. Delicately steamed, with a rich fermented depth. The Sladesdown Duck Dumplings in a duck broth finished with wasabi duck fat offers one of the most luxurious sips you’ll have in your life.

Dessert? Don’t skip the Shaved Ice ‘Kakigori’ with English Raspberry and Peach—a refreshing, whimsical end to a deeply flavourful meal.