Mark Edwards was born in Yorkshire, raised in Kent and sea-spelled in Folkestone.

Apart from the fact that he appears a little like a (rugby) prop forward, Mark creates delicacies that almost contradict his strong, physical prowess. Since the age of 13 he knew his destiny was food-related; he loved creating the rustic Sunday roast with his skilled mother and quickly became hooked on the buzz that circulates in creative kitchens. Today, Mark is one of the most important chefs in the UK.

Overlooking glorious Hyde Park, Nobu, situated in the sexy contemporary Metropolitan Hotel on Park Lane, has both good looks and location in its favour, it has an effervescent vibe like none other, making every day feel like Christmas. Moreover, Mark has designed and created a ‘new style’ sashimi cuisine that turns an occasion into multiple celebrations.

Will, my gourmet-to-be son, aged 11, was my fortunate companion on my most recent visit to Nobu. We started with a delectable leaf covered tray of appetisers; a basket of naturally salty, rice-paper-thin, sardine wafers; juicy slightly crisped small, sea-salted, sweet green peppers and a must-have bowl of edamame beans. Next, Mark’s personal favourite, the orbit thrusting yellowtail sashimi with jalapeño peppers, coriander and lime (see above) – delectably refreshing. Then, just when you think it couldn’t get any better, out comes a plate of new style scallop sashimi, each succulent smooth slice garnished and flavoured to perfection and seared with hot soya oil.

A sashimi salad of flash-seared tuna and salmon with Matsuhisa dressing followed soon after and, once again, we found it difficult to conceal our pleasure: a charming hotel guest from New Zealand, seated beside us, went straight for “I’ll have whatever they’re having.”

Next, the rich sweet smell of miso was placed, heaven sent, before us. This signature dish of black cod with miso (the best the cosmos over) is actually not cod at all. It is a deep thriving Pacific sablefish and the procurement of this delectable species requires a unique skill set. Struggling to hold the butter-soft flakes with our sticks we demolished another extraordinary delicacy with total relish.

Then, a sizzling mixed grill of maritime marvels; scallop, prawn, salmon, tuna, squid, clams, cod and more besides, seared in awesome slightly sticky flavours followed by a faultless platter of the freshest sushi in London. Surely no space for those crazily delicious white chocolate coated decadent ice-cream lollipops... there was, and a little more for fresh mint tea.

It is a hugely memorable occasion dining at Nobu and more so because it is attached to the über-chic, Zen-honed, Metropolitan.

Find out more and book direct with the hotel at www.luxuryexplorer.com