The Mayfair marvel balances the bold flavours of Peru with the refined techniques of Japan.
Naming your restaurant after one of the Amazon’s most ferocious predators is a bold move, but the newly-opened Piraña in Mayfair lives up to its namesake with a bold interpretation of Peruvian and Japanese cuisine.
Located on one of Mayfair’s most sophisticated streets, Piraña is the latest venture from Strongarm Hospitality Group, which is behind the nightlife-driven concepts REIGN and TABŪ London. Its first foray into dining keeps much of the late-night revelry while retaining a firm focus on food.
The sultry dining room belies the objective that Piraña is a party place. Its intimate interiors, undulating ceilings and large mirrors pave the way for dining, drinking and dancing. We arrive at 7.30pm to the sounds of hypnotic beats spun by a live DJ, passing a foyer where projections give the impression of entering an underwater world. Designed by LXA, the 110-cover restaurant gives the impression of dining in a cave with its worn stone walls and archway made from Piraña skeletons poised to attack.
The restaurant leans into this fun motif, which carries through the decor with a Piraña placed onto chopstick holders, etched into plates and emblazoned across the dinner jackets of the staff. The young and fun team are eager to please and well-versed in the intricacies of the menu while offering some of the most amiable services in the city. Above the main dining area is a ‘floating’ 12-seat private dining room overlooking the restaurant, while plans for a live piranha tank to separate the male and female bathrooms have yet to come to fruition.
While the dining room feels like it’s trying to replicate the habitat of the ferocious fish, the menu at Piraña London treads the same waters as Sexy Fish and SUSHISAMBA, offering firm favourites from Black Cod to Lamb Chops Anticucho. We begin with Sweet Corn Ribs (£16), moreish morsels prepared in butter and sprinkled with yuzu kosho seasoning for a zesty kick. The Seabream Ceviche (£21) follows, with the delicate fish swimming in a truffle leche de tigre and topped with puffed black rice for texture. A luxe menu offers caviar and oysters for those inclined to dine in style.
Piraña London excels in its sushi selection, which ranges from Caviar Gunkan and Spicy Lobster Tempura Maki to Wagyu Foie Gras Nigiri. The more restrained Spicy Tuna (£22) is a robust roll that is as fiery as the name suggests, thanks to the inclusion of aji panca pepper, balanced with cool avocado and sweet soy.
We forgo the kushiyaki skewers in favour of Piraña’s speciality plates. The Salmon Teriyaki (£28) with pickled daikon and lemon was a touch dry and undoubtedly underwhelming. However, the Poussin (£28) was perfectly grilled and served with a flavoursome combination of aji amarillo, pink peppercorn and lime that coated the crisp chicken skin and soaked deep into the meat. A side of Udon Noodles (£22) brought a beautiful bounce to proceedings.
The dessert choices range from the Insta-worthy Amarena Cherry (£25) filled with whipped coconut and covered in a red mirror glaze to the Matcha Fondant (£15) and Peruvian Chocolate Mousse (£18). As the nightlife vibes sweep us from dining to dancing, we’re happy with a luscious scoop of tropical sorbet to end our sophisticated evening soirée.
Dishes can be paired with a curated wine and Champagne list offering old and new world wines. There is also an extensive selection of signature cocktails and a dedicated espresso martini menu that includes chocolate, orange, tiramisu, and Mezcal variants of the classic cocktail.
Marrying traditional Japanese ingredients with Peruvian plates and modern culinary techniques, Piraña London offers a flavoursome feast. With Gaia London, The Ritz, and the dining destinations of Berkeley Square on its doorstep, Piraña London is in culinary competition with some hospitality heavy hitters. But one thing’s for sure: the London dining scene has been electrified with the arrival of Piraña.
GO: Visit www.piranalondon.com for reservations and more information.