"I always hate waste, wasting food, wasting money, in general wasting anything unless it is unavoidable. With similar ethos to St John of head to tail eating, Yashin Ocean House's menu is based entirely around fish and seafood offering head to tail dining including every aspect of the fish from roe to flesh to skin. There is even a wonderful display of fish drying in glass cabinets behind the main kitchen area Tucked away behind South Kensington/Gloucester Road tube station, sit a beautiful restored Victorian stable that house Yashin Ocean House. With Chef Daniele Codini at the helm of the kitchen (formerly The Fat Duck in UK and L’Atelier de Joel Robuchon in Paris), I suspected it...read more"
