Modern Japanese Dining
An intimate izakaya in the heart of the city — omakase counters, robata charcoal, and a cellar of rare sake.
Our Philosophy
Sozo — 創造, to create — began as a small counter for eight guests. We cook the way we were taught in Kanazawa: let the ingredient lead, and do only what it asks of you.
Chef Rin Tanaka sources fish from Toyosu three mornings a week, ages it in-house, and finishes each course over binchōtan charcoal. Nothing is hurried. Nothing is hidden.
Rin Tanaka
Executive Chef
Est. 2016
Eight seats. One counter.
Gallery
Low light, warm charcoal, and the slow theatre of the counter.
Sozo
The counter
Sozo
Nigiri, cut to order
Sozo
Binchōtan glow
Sozo
Private dining
Sozo
The pass
Sozo
Sake cellar
Visit Us
+44 20 7946 0142
reserve@sozo.london