At London’s most celestial sushi counter, the menu doesn’t just change with the seasons, it shifts with the moon.
In a city awash with tasting menus, LUNA Omakase offers something altogether more transportive: a ritual dictated not by trend but by the moon itself. Here, the centuries-old Japanese tradition of omakase is refracted through a cosmological lens, resulting in a dining experience that feels at once intimate and theatrical.
Tucked discreetly within Los Mochis London City on the ninth floor of 100 Liverpool Street, the journey to LUNA begins before the first bite. Guests ascend through the vibrant rooftop Mexican-Japanese fusion restaurant and are ushered through discreet sliding doors into a private dining sanctuary. The space is anchored by a sleek counter where just 12 guests wrap around the chef’s stage. Ambient lighting and floor-to-ceiling views of the London skyline set the scene, while 12 circular artworks line the walls, tracing the lunar cycle — a constant reminder that this is no ordinary evening of sushi and sake.
At the counter, a team of chefs prepares each course right in front of you, moving with precision as they narrate each dish’s story and its connection to the current moon phase, turning every course into an interactive performance. “We change seasonally, but the flavour profile will depend on the phase of the moon,” the chefs explain. “So, for example, now is Waning Gibbous, so the flavour profile of our menu has to be more vibrant and citrussy. And if it’s Full Moon, it has to be more indulgent, rich, nourishing.”
Guests are treated to five considered courses. Under a Waning Gibbous moon, it begins with kampachi crudo — amberjack dressed in orange ponzu, ginger and kizami wasabi, sharpened by dehydrated red shiso and espelette. Otoro tartare follows: bluefin tuna belly paired with citrus truffle soy and Oscietra caviar, served with shari crackers for contrast.
A nigiri course follows. Masu toro is finished with trout caviar and yuzu pearl; kuro tai brushed lightly with nikiri and yuzu salt. A cucumber and avocado taco maki, lifted with jalapeño salsa verde, introduces a subtle nod to the restaurant’s Mexican setting.
Midway through, the kitchen shifts gears. Hamachi yaki onigiri is topped with yellowtail tartare and seasonal truffle; a caviar taquito delivers brine and sweetness in equal measure. Richer notes follow: smoked toro carpaccio; BBQ unagi handroll; and A5 wagyu served both as sando — inspired by Executive Chef Leonard Tanyag’s childhood lunch boxes — and seared nigiri on Himalayan salt.
Dessert closes with blood orange camomile granita — carved in front of you — then a miso caramel soufflé paired with fresh wasabi ice cream.
At Luna, the moon is not a gimmick but a governing force shaping flavour and mood — a reminder that even in London’s most competitive dining landscape, originality still matters, provided it is delivered with precision.
“LUNA is about precision, sourcing and respect for ingredients,” explains Executive Chef Leonard Tanyag. “Every course is built around exceptional fish and produce, treated with restraint and intention. The counter is personal, the cooking is meticulous, and the aim is always to give guests something they simply can’t experience anywhere else.”
