Is it a club, an Italian restaurant or a sushi house? Actually, Sumosan Twiga on London’s Sloane Street is all three, and all the better for it

Top quality food with a fun vibe has taken off in the world’s cultural capitals over the past few years. For a showoff dining experience, you are no longer restricted Ito temples of gastronomy. Top-quality ingredients and cheffing can now combine to make the ultimate comfort food.

But there’s still a challenge. What if you want a vibe, but can’t work out whether to go for a perfect pasta with beef and herbs, or some top-quality sushi? Or what if your party has split opinions and nobody wants to compromise?

Launched in November 2016, Sumosan Twiga is the combination of the Japanese restaurant, Sumosan, and the brand Twiga

What you do is secure a booking at Sumosan Twiga, on London’s Sloane Street. Past a couple of intimidating doormen – to ensure the maki rolls are not consumed by the wrong type of customer, presumably, to be greeted by a glamorous receptionist, you are then whisked up in an elevator and enter a world of DJs and a partying crowd all dressed in Cavalli and Etro.

Ponder the menu over a couple of Bellinis and you soon note, if you didn’t know already, that Sumosan Twiga is effectively a sushi restaurant and a high-end Italian wrapped into one place. Back in the day, that might have meant some compromise – a chef practiced in one cuisine trying to master the other, with limited success. But not here: whether you stick to Italian or focus on sushi or (as we would recommend) you sample both, this is top-quality cuisine which, a little like the clientele, is here in in generous and beautifully presented portions.

The menu offers an array of classic Italian dishes and flavours paired with contemporary Japanese cuisine.

We started with burrata with datterino tomatoes, Kobe mini sliders (OK, more Meatpacking than Milan), and lobster with lollo blondo salad as a pre-starter; ingredients with beautiful and it was put together with care. From the Japanese menu we went on to seared salmon, lime soy and mustard miso, as delicate and umami as it sounds, and some rolls: buba, seabass with jalapeno and cucumber, wasabi tobiko and albemarle and salmon with orange tobiko: meatily fulsome and also featherlight.

Sumusan Twiga is the brain child of Flavio Briatore, of Formula One fame & Janina Wolkow, pioneer of the luxury Sumosan brand.

Mains were veal milanese with rocket and cherry tomatoes, hugely satisfying, what might be London’s best tagliatelle bolognese with chunks of feelsome beef, and Alaskan black marinated miso cod.

The only discord in our party was over whether it’s better to keep things pure by having Japanese starters and Italian mains (or vice versa) or just order a huge selection; the general agreement was one cuisine per course (whether that’s two or five courses) was better, so your palate does not train itself for the slicing umami of the tuna sashimi and freshly grated wasabi only to have a piece of breaded Milanese and pasta pomodoro, from a different gastronomic planet, with the next mouthful. The general consensus was to split the cuisines by course. But then we ordered another caipirinha, got up and danced, and forgot all about it.

Joel Isaac Black, a.k.a. Hazy Pockets, is the curator of the legendary playlist for Zermatt’s eco-chic hotel CERVO. In the panoramic terrace and restaurant of the hotel, which is decked out entirely in vintage market finds including a well-travelled camper van, guests and visitors will hear tunes from Benin to Bolivia. Isabella Sanai speaks to Black and photographs him in his adoptive hometown of Berlin.

LUX: When did your interest in music begin?
Joe Isaac Black: My father is a fantastic blues guitar and harmonica player, his organic sounds permeated every moment in my childhood home. Some of my very earliest memories include positioning a small stool in front of a quite temperamental vinyl record player, stepping up and learning to balance coins for weighting on the tone-arm, and dropping the needle on a remarkably diverse collection of records. Hearing the dusty crackle of the needle in the groove, and sprinting to the sofa to perform an improvised dance routine in my underwear was where the lifelong musical love affair started. I suppose I am still reliving this moment to this day.

Bazaar restaurant at Hotel Cervo Zermatt

LUX: You describe seeing music in 3D spaces/shapes – what does that mean?
JIB: I would describe it more as my ability to project myself into hypothetical sonic spaces, to really “hear” and “feel” what it might be like to be in a certain room with certain music or sounds. I can often slip into my own imagination, and have a very powerful and tangible gut feeling of what needs to fill these spaces.

LUX: You mentioned you were first drawn as a child to the geometry of percussion. How did your affinity with rhythm evolve into music curation?
JIB: This can be understood in a bit more of a dry and scientific manner. I am a drummer, DJ, and dancer, all pastimes that at their best have an inherent coordination and swing to them. Symmetry, repetition, the quiet spaces in between … This rhythm is an essential human energy, a level or mood that affects every individual in a room whether they know it or not.

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The architecture, dimensions, and materials of a space reflect the sounds and music, and are factors in that basic rhythm. Curating music is an imperfect attempt to match that geometry with a beat that makes everything feel just its proper place.

LUX: What do you think makes a DJ successful?
JIB: The right song at the right time is the most powerful tool in the universe. Knowledgeable channeling of shared moods meaning more right songs at the right time helps with the success. I sound like a grumpy gate-keeper, but a deep understanding of music genres, strains, traditions, and histories allows one to make those choices. Also, personality, character, and presence sell the songs, but in the end, it’s elemental synchronicities lining up that make a DJ magic and thus memorable and hopefully building momentum to a crude definition of success.

Along the Rummelsburger Bucht, a few minutes walk from Black’s first studio

LUX: Do you feel your music taste is influenced by your surroundings?
JIB: Absolutely. I am a compulsive integrator, imitator, absorbing everything around me and consciously or subconsciously mixing this up with all of my older instincts.

LUX: You mentioned your involvement with Allah Las. What do you think of this rebirth we’re seeing of psychedelic rock?
JIB: I was close with them from their infancy as a band as we were colleagues at the record store. The boys are just sweet and genuine west coast surfer golden children. Rock and psychedelic are slippery words these days. Kids are becoming more genuinely open-minded, factually-driven, and informed about altered states and beneficial psychedelic experiences, and thus they really need the right soundtrack. Set and setting. The bold experimentation and indelicate purity of 60s rock psychedelia and guitar music must be very very appealing to kids coming of age in an era of digital overload.

LUX: Are there any new projects on the horizon?
JIB: I am dedicated to launching my agency, Wild Mountain Honey, a unique address for sourcing and building immersive music experiences and collaborations for the finest luxury hotels, restaurants, and unique clients world-wide. It’s really an exciting culmination of my music curation and event-building activities, a highly-refined expression of all of my network and skills, a chance to work with incredible talent from live music, to DJs, to culinary stars, and create unforgettable magic moments.

Read more: Henry Lohmeyer on the impact of words and photography

My work with my home base, True Blue Music Berlin continues to provide thrilling soundtrack, sound-design, and studio production undertakings…and as the germans would say, I am a ‘Rampensau’, a shameless slave to the stage, so my live band Tegel Boys will release new music and tour, while my true love, my endless DJ voyage continues as Hazy Pockets.

LUX: What advice would you give to young creatives?
JIB: Own your talents and flaws, and refine and shape those into a form that is irresistible to your patrons and clients and still fulfilling. Unhitch the trailer of ‘giving a f*ck’ what peers, competitors, or critics think of you and your work. Repeat it. The show must go on!

Find out more:

www.wild-mountain-honey.org

www.instagram.com/hazypockets

Photography: @sheherazade_photography

Sumosan Twiga offers a fusion of Italian and Japanese cuisine

Editor-in-Chief Darius Sanai discovers the culinary delights of Italian Japanese restaurant Sumosan Twiga

An Italian Japanese restaurant in London does not necessarily sound promising. Add the location, Knightsbridge, and you will be forgiven for having visions of yet another in a long line of smart restaurants with fabulous decor and just good enough food catering to a crowd of wealthy socialites who either have smoked too many cigars or are going on too many diets to notice about quality.

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Well, you’d been wrong about Sumosan Twiga. About the food, anyway – the decor is as snazzy as you would hope in this two floor hangout.

There are two cuisines on show here, Italian and Japanese, and many of the offerings are comfort food staples.

The Best of Both menu features the likes of tuna tartare, grilled Angus tenderloin with sweet chilli soy, California roll and tuna and salmon sashimi. Each dish was astonishing: the best of its type, the sashimi rich and full and melty, the tenderloin ripe and unctuous, the tartare delicate, the avocado freakishly fulsome.

Tofu steak with a spicy teriyaki sauce

We added a tagliatelle bolognese, which came in a large dish served onto your plate, Monaco-style; it could have been overcooked and bland, but it was meaty, chunky, bitey. And a spicy tuna maki. Which had more flavour than a maki should ever have.

Who would have thought it – top quality comfort Italian and Japanese, in the same funky setting. Oh, and there’s a DJ. Who needs Monaco?

Book your table: sumosantwigalondon.com