Hot Stone, Chapel Market: Sushi and hot magma feast is a real sizzler
A sushi and sashimi selection at Hot Stone including salmon, tuna, hamachi and butterfish - Credit: Emma bartholomew
Emma Bartholomew and her family visit Hot Stone in Chapel Market where you cook your main course on sizzling slabs of volcanic magma
A selection of maki and rolls at Hot Stone, including the eponymous "hot stone" with King prawn tempura and a crunchy topping - Credit: Emma bartholomew
Padam Raj Rai used to work for the likes of high class Japanese restaurants like Nobu and Zuma, but now he has branched out with his brother to open their own place in Chapel Market.
At Hot Stone you get the novelty of cooking your own main courses on a slab of volcanic magma, heated to 400 degrees celsius.
But before that, there’s the pleasure of feasting on Padam’s sushi, sashimi and maki rolls, or the likes of octopus or yellow tail carpaccio.
The restaurant which is a short walk from Angel tube station had only been open for three weeks when I visited with my family.
Tuna, ready to be cooked on the hot stone at Hot Stone - Credit: Emma bartholomew
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Padam and his brother Shrabaneswor Rai were inspired by a private beach restaurant they visited in Cornwall. They loved the concept, and decided to come up with their own version with a Japanese slant a few years down the line.
We all loved the concept too, especially my nine-year-old daughter who stood proudly over her sizzling tuna chunks, turning them with her chopsticks.
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There’s a choice of rump steak (£10), salmon (£11.95), tuna (£13.95) or premium Japanese Wagyu beef (£25). This is sourced from one of four Japanese cattle breeds renowned for a high level of fat marbling. The fat has a low melting point, making the juiciest, richest steak that’s worth splashing out for.
You cook your meat however long you like, but seven minutes is the base line.
Wagyu beef steak ready to be cooked on the hot stone at Hot Stone - Credit: Emma bartholomew
Padam has 16 years experience in the kitchen under his belt having trained in Japan and going on to be head sushi chef at Tsukiji in Mayfair, and working at Sake No Hana.
Sashimi, sushi and maki rolls are some of the best I’ve tasted, and you can tell that everything is fresh and home made. We had an absolute feast, and the Hot Stone roll, named after the venue, has a lovely crunchy texture.
The hot stones lend a memorable experience to an outstanding meal, and for the quality the prices are very reasonable.
Hot Stone, 9, chapel Market hotstonelondon.com.
Squid carpaccio at Hot Stone - Credit: Emma bartholomew
