Monday Bulletin: Morley’s | The Latimer | Miokuru

Catch up on the latest industry news stories of the week from the CODE Bulletin

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MIOKURU

2026 is the year of the temaki. Handroll bars are multiplying across central London, with new openings including Maki and Ramen, serving ’15-second rolls’ on the former Bodega Negra site in Soho; Kumori on Denman Street, launching 20 April; and Temaki, a Brixton import coming soon to Mayfair. One more to add to the list: Miokuru, a British-born, Japanese-inspired concept, launching on Warwick Street, Soho, next month. The intimate 20-cover spot will have a central counter and open kitchen with a 10-seat counter doubling up as a private dining area. British seafood will be a focus, alongside natural wines, Japanese beers, and locally brewed sakes. “From day one, we wanted to showcase the best products available from this island we call home, and put those ingredients first,” says Eliott Grabli, founder of Miokuru. “Miokuru combines great British seafood and Japanese techniques, wrapped in nori and made to be eaten by hand.”

THE GOLDEN TOOTH

Big smiles from the team behind Papi who will be launching The Golden Tooth, their new pub and restaurant in fashionable Newington Green on 24 April. Prepare for currywurst, Bedfordshire clangers (it’s a pastry), and non-stop oyster shucking.

THE LATIMER

This new pub and restaurant in Notting Hill, opening 21 April, is a family affair, with restaurateurs Jon Spiteri and Melanie Arnold, their sons Lorcan and Fin (ex-Caravel) and sister Molly (Koya) all mucking in. Booking lines open on April 9.

WEEZIE’S

Opening today: Weezie’s, a new pizzeria from the team behind amie wine studio at Eccleston Yards, Belgravia. It will serve thin-crust pizzas, small plates, signature sauces, and great drinks including Guinness and Weezie’s own orange wine.

• Veeraswamy, the world-famous Indian restaurant is celebrating its centenary this year with a special edition nostalgia menu, £60. Vintage hits include Country Captain.

• The Sloane Club in SW1 opens Café 1922, its first ever public-facing space today. The new café-bakery is designed by Russell Sage Studio. Try the signature pain au suisse.

• Morley’s and Roti King are collaborating on a four-day pop-up in Brixton Village from 9-12 April. Expect roti canai wraps with chicken tenders, and some covetable merch.

• Meanwhile in Manchester, Sticks ‘n’ Sushi has opened its 17th restaurant. Head to Spinningfields for sushi and yakitori and a dose of Danish hygge.

• One for the NYC-style pizza fans: Hot Saint Pizza by Tom Budakan (ex-Dough Hands) at The Old Queen’s Head in Islington. Don’t miss the spicy Hawaiian.

• Big changes on the burger scene. Meat Liquor has called time on five locations in London and Brighton; while Patty & Bun has closed four, leaving just Brighton, Canary Wharf and its concessions.

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WHAT WE’RE READING

A first look at Simpson’s in the Strand: Jeremy King’s great legacy: Good Food Guide

Jeremy Chan –”I don’t enjoy fine-dining”: CODE

Teal by Sally Abé review: A chef unbound – an astonishingly, masterfully good: The Standard

They earn their living by transforming food into art: a meeting with food designers: Time Out Paris

Endo dreams of sushi: a trip around Japan with one of the world’s greatest chefs: The Guardian

THE DUMBWAITER

There’s no such thing as a “best table” at The River Cafe. Film director Noah Baumbach announced as much in an interview with Ruthie Rogers in Interview. Apparently, he and Wes Anderson both stipulate a preferred table everywhere but The River Cafe where all tables are amazing. Now you know.

Boisdale ferried a double decker load of chefs and restaurateurs to Holland & Holland Shooting Grounds last week for its tenth annual Shooting Chefs event. It was a hard-fought battle, from which the restaurateurs’ team emerged triumphant. The coveted gold medal in the British Haggis Boules Championship went to Robin Hutson, founder of The Pig Hotels.

Watch out, watch out, there’s a new McNally about. Keith’s son George is opening a restaurant in Tribeca this spring. The apple doesn’t fall too far from the tree, suggests George in an interview with The Times: “I gotta see what happens when I turn 70 and start not giving a f*** about anything.”