Gill to Tail 2026

January 19
Dinings SW3 Chelsea Japanese cuisine Gill to Tail 2026

Chef Masaki Sugisaki’s Gill to Tail series - a celebration of sustainable seafood and using every part of the fish - is making a 2026 comeback to Dinings SW3, with two collaborations set for the first half of this year.

This year we are taking things international. We be joined by Louise Bourrat of restaurant Boubou's in Lisbon. More international Gill-to-Tail residencies are in the works for the year and will be announced soon. 

Each of the guest chefs will work closely with Masaki to curate a unique menu that showcases the diversity of fish and seafood and its often unexpected uses, which will be served for two nights only at our intimate, 12-seater sushi counter.


The dates for the series are outlined below and please sign up to our newsletter to be first to hear about ticket release and more chef line ups! 



April 14th & 15th

Louise Bourrat, Head Chef of Boubous, Lisbon, Portugal



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