Six of the Best New Japanese Restaurants in London

At its zenith, the preparation of sushi is akin to a ritualised art form: from the long, intricate process of preparing the vinegared rice (which takes many years to perfect and should be a balance of shiny, fluffiness and tenderness with a hint of stickiness) to the precise way the fish is cut. Jackie Yu, head sushi chef at Sachi, produces sublime sushi, probably the best texture and flavour I’ve ever experienced.