Weekly Review: Luna Omakase

Key Takeaways

• 12-seat omakase seats 12, 12-course dinner in 2 hours
• Located inside Les Mochis, 100 Broadgate, London
• Chef Leonard Tanyag blends Japanese with Mexican flavors
• Sake pairing praised; drink pours small, require rationing
• Best for professional dinner; not suited for casual lunch

Summary

London’s Luna Omakase, tucked inside the Les Mochis cocktail bar, offers a 12‑seat, 12‑course tasting menu that blends traditional Japanese sushi with subtle Mexican influences. The experience, led by Executive Chef Leonard Tanyag and sommelier Greg Anyanwu, includes curated sake, wine, or non‑alcoholic pairings, though drink portions are modest and require careful rationing. Priced at a premium (££££) and limited to a two‑hour dinner window, the venue demands reservations and is geared toward professional evenings rather than casual lunches. The review highlights the theatrical service, dietary accommodations, and the venue’s suitability for client entertainment.

Pulse Analysis

Omakase dining has evolved from a niche Japanese tradition into a strategic asset for business leaders seeking curated experiences that cut through decision fatigue. By handing the menu over to a chef, executives can enjoy a focused, high‑quality meal without the mental load of choosing each course. This model aligns with the growing demand for experiential hospitality that blends culinary artistry with networking opportunities, especially in global financial hubs where time is scarce and impressions matter.

Luna Omakase leverages that formula in the heart of London’s City, occupying a sleek space within the Les Mochis cocktail bar at 100 Broadgate. The 12‑seat venue delivers a tightly choreographed 12‑course journey, where Executive Chef Leonard Tanyag injects subtle Mexican accents into classic sushi, creating a unique cross‑cultural palate. Sommelier Greg Anyanwu offers three pairing tracks—sake, wine, or non‑alcoholic—though portions are deliberately modest, prompting diners to sip mindfully across multiple dishes. With a premium price point and a two‑hour service window, the restaurant requires advance booking and appeals primarily to evening engagements rather than daytime lunches.

For corporations, Luna Omakase presents a high‑impact setting for client entertainment, talent retention events, and board‑level dinners. The intimate layout ensures privacy, while the theatrical kitchen interaction adds a memorable narrative that can reinforce brand perception. However, hosts should gauge guests’ appetite for culinary immersion, as the constant chef commentary can dominate conversation. Securing a reservation well ahead of time, clarifying dietary restrictions, and possibly negotiating a more generous drinks allocation can maximize the ROI of such a premium hospitality investment.