Carp Sushi + Bowl

"Monday to Friday, 11.30am-8pm Good for: Fresh, homemade food Not so good for: Sushi purists Every detail feels thoughtful. Matsumura, who opened Carp nine years ago, describes himself as “not a typical Japanese guy”. He brings inspiration from his travels and all the restaurants he has worked in to his menu. His first job at 16, as a dishwasher in an Italian restaurant in Japan, has led to the restaurant’s truffle mashed potatoes and tuna macaroni. Carp’s poke sauce, a gentle mixture of gojuchang and sesame, was perfected over a two-week trip to Hawaii. It’s best enjoyed with a bowl of raw salmon: I recommend adding a combo, so you can have a bowl of miso soup and try the kale gomae. "