KOYN London

A multifaceted Asian dining destination located in the heart of Mayfair, off Mayfair’s Grosvenor Square, KOYN reflects the duality of two culinary realms: KOYN Japanese, serene and verdant, known for its umami flavours, and KOYN Thai, which brings home style cooking inspired from the Kingdom of the North, South and Central Provinces in Thailand.

KOYN Japanese is a contemporary izakaya and Japanese dining space, inspired by the nature-spirited roots and duality of Mount Fuji. Honouring Japanese traditions and culinary artistry, its design embraces Japan’s ancient appreciation of balancing modernity with tradition, alongside simplicity and harmony. KOYN Executive Chef Rhys Cattermoul (formerly of NOBU) presents a menu inspired by this duality, showcasing the broad spectrum of Japanese cuisine through rich umami flavours. His trademark plates include Chilean Seabass, shiso salsa verde; and Grilled Nasu, aubergine, karashi su miso. On the sushi counter, the resident sushi master serves signature classics, including a Shrimp katsu roll with Umami dressing, a Yellowtail roll with a creamy wasabi, cucumber and garlic flower. Fresh grilled options include A5 Wagyu ‘Hot Stone’ ishiyaki – served on a sizzling hot stone with a side of wasabi.

KOYN Thai – the subterranean dining space, helmed by Chef Rose Chalalai Singh– celebrates the flavours, spices and home-style cooking techniques of Thailand. The focal point of the space is the open kitchen, where the kitchen team showcase their culinary artistry with dishes cooked over live fire. This is surrounded by works of the Chiang Mai artist and printmaker Kitikong Tilokwattanotai, set against the background of black oak ceilings, handmade terracotta roof tiles, hand-painted tapestries, and lacquer antiques. Born in Bangkok, Chef Singh is a chef known as much for her home-style Thai cooking, as she is for being a new archetype of the celebrated café society in Paris. At KOYN, she creates dishes her grandmother cooked for her in Bangkok, where she grew up. Highlights include the Toasted Coconut Pomelo Salad; Wild Garlic, Green Chilli and Thai Basil ‘Escargots’; a Chiang Mai Platter with Spicy Pork Sausage and Southern Thai Crab Curry with Wildbetal Leafbush.