Last Saturday, our chef-owner Masaki Sugisaki joined Matt Tebbutt on BBC’s Saturday Kitchen, where he prepared our chilled handmade udon noodles with sesame vinaigrette and shared his tips for making sushi at home.

If you missed Masaki in action, you can watch the episode or find the recipe here to try it yourself.

At Dinings SW3, making udon takes patience, precision and a little footwork. We use the traditional Japanese foot-kneading technique, pressing and stretching the dough underfoot to develop the gluten and give each noodle its distinctive chew.

We make our noodles by hand throughout the year, pairing them with ingredients that change with the seasons. Our current dishes include udon with slow-cooked mallard breast in broth, and Cornish red chicken udon with tahini and chilli oil.

Across the menu, autumn specials sit alongside Dinings SW3 favourites, including Wagyu sliders, Tar-Tar chips, koji-cured steaks and sea bass carpaccio.

We’d love to welcome you soon.