The Aubrey, the acclaimed Japanese izakaya nestled within the luxurious Mandarin Oriental Hyde Park, London, has unveiled a newly reimagined à la carte menu for the spring season. This menu draws inspiration from Moritsuke, the Japanese art of arranging food thoughtfully and artistically to create a visual masterpiece that invites the diner to engage with their senses before the first bite. Aiming to elevate Japanese izakaya cuisine, the new dishes at The Aubrey embody both sophistication and playfulness, perfectly marrying the time-honoured traditions of Japanese cooking with modern creativity.
One of the most striking elements of the new menu is its emphasis on shareable dishes, designed for communal dining—an experience that aligns with the concept of omotenashi, the Japanese tradition of exceptional hospitality. The menu changes with the seasons, incorporating fresh ingredients at their peak, and its launch this spring coincides with the arrival of sakura season. This is a time for renewal and rebirth, celebrated with a show stopping cherry blossom dessert that captures the essence of Hanami, the tradition of cherry blossom viewing.
The menu is the brainchild of Executive Chef Sebastian Comerso, who brings his global culinary experience—from his time at the world-renowned El Celler de Can Roca in Spain—to The Aubrey. The new dishes showcase the depth of Japanese izakaya cuisine, with an elegant touch that embodies the playful yet refined spirit of The Aubrey.
Here’s a closer look at each of the newly introduced dishes that bring this vision to life:
Robatayaki Deboned Poussin
A true centerpiece of The Aubrey’s new Robatayaki offering is the Deboned Poussin, which is stuffed with a delectable mix of prawn, chicken, shokupan (Japanese milk bread), and ginger. This bird is served with a sansho pepper sauce and a selection of tsukemono, homemade pickles that provide a tangy counterpoint to the rich flavours of the chicken. What makes this dish particularly special is the way it’s presented. The poussin arrives whole, served in a smoking clay pot to mesmerise guests with the theatrics of the presentation. It’s a stunning visual display before it is taken back to the kitchen for carving, then brought back to the table, ready to be enjoyed. The smoky aroma and the vibrant flavors of the meat bring the essence of the Japanese grill to life in the most captivating way.
Robatayaki Whole Dry-Aged Sea Bass
Another star of the Robatayaki menu is the Whole Dry-Aged Sea Bass, which is dry-aged for three days before being grilled over an open flame. This dish is served à la royale, a style of service that adds another layer of elegance and spectacle. The fish arrives whole and is expertly deboned table side by a server who presents it with silver service, breaking apart the fish with finesse for the guests to enjoy. The grilled flavours of the fish, paired with the zesty ponzu sauce, offer a beautifully balanced dish that highlights the delicate texture of the fish and the smokiness imparted by the grill.
Deluxe Sushi Platters
No izakaya experience is complete without sushi, and The Aubrey elevates this beloved dish with its Deluxe Sushi Platters. These platters feature The Aubrey’s signature Edomae sushi rice, which is perfectly seasoned to complement the flavors of the fresh fish. Each sushi piece is a work of art, showcasing the skill of the chefs. The platters are designed to highlight premium ingredients and come with a variety of delicacies, including Crisp Soft-Shell Crab Rolls with pickled myoga (Japanese ginger), which add a delightful crunch and zing. Another must-try is the Lobster Caviar Maki, a luxurious roll featuring uni mayo and truffle dressing that enhances the delicate sweetness of the lobster. For those seeking something unique, the Aburi Hokkaido Scallop ‘Tartare’ is a standout—a creative take on traditional sushi, where the delicate scallop is transformed into a rich, melt-in-your-mouth tartare, adorned with a delicate flame-seared finish.
A5 Kagoshima Wagyu Sando
The A5 Kagoshima Wagyu Sando has long been a favourite at The Aubrey, and it continues to shine on the new menu. Known for its buttery texture and incredible marbling, the Wagyu beef is sandwiched between soft, pillowy bread for a sensational bite. However, the menu now introduces something even more decadent—the ‘The Aubrey’ Sando Special, which features the same tender Wagyu but is topped with The Aubrey’s own Beluga caviar and gold leaf, creating a luxurious twist on the traditional sandwich.
Sushi-Styled Dessert
The innovation doesn’t stop with savoury dishes. The Aubrey introduces an extraordinary Sushi-Styled Dessert, a concept developed by Executive Chef Sebastian Comerso over a decade ago. When experimenting with watermelon, he found that by transforming the fruit to resemble tuna, he could create a visually stunning dessert that mimics the appearance and texture of sushi. The watermelon is meticulously shaped to look like tuna, while honeydew melon is cured in kombu to evoke the flavor of yellowtail. The fig, resembling mackerel, completes the platter, resulting in a truly remarkable dessert that surprises both the eyes and the palate. This fruit-based sushi is unlike anything you’ll find elsewhere, offering a playful yet refined finale to the meal.
Robatayaki Steak Selection
For those who enjoy exceptional beef, the Robatayaki Steak Selection menu at The Aubrey presents an array of top-tier options. The Tenderloin is prized for its buttery tenderness, while the Striploin offers a rich, dense marbling that provides a deeper, more robust flavour. Guests can also opt for the Bone-in Wagyu Tomahawk or the Bone-in Hereford Prime Rib, both of which are beautifully charred on the grill and feature perfectly rendered fat for an unforgettable eating experience. Each steak is complemented by a selection of sides and sauces, including the umami-packed Bone Marrow Butter with scallions and yuzu, or the indulgent Caviar Signature Mustard, offering a luxurious finish to the beef.
Cherry Blossom Dessert
The star of the spring menu is undoubtedly the Cherry Blossom Dessert, which perfectly captures the spirit of sakura season. Inspired by the Japanese tradition of Hanami, where people gather to admire the cherry blossoms, this dessert is designed to resemble a miniature bonsai tree in full bloom. The edible leaves and branches suspend white chocolate cherries, which burst with a refreshing shiso mousse and cherry sorbet. The cherries themselves are filled with an edible stone, while crystallised white chocolate, azuki beans, and hibiki cherries add depth and texture. This dessert is presented as a showpiece, making it perfect for sharing among large tables. Head Mixologist Ermias Ghebre complements this visual and culinary masterpiece with an Akashi Tai Sparkling Sake, infused with Mancino Sakura Vermouth, enhancing the floral notes of the dessert.
Wagyu Robatayaki Side Dishes & Sauces
To accompany the Wagyu beef offerings, The Aubrey also introduces a range of side dishes and sauces that elevate the experience even further. From the rich Bone Marrow Butter with scallions and yuzu to the luxurious Caviar Signature Mustard, these accompaniments allow diners to tailor each bite of beef to their preference. The sides themselves—such as delicate seasonal vegetables and perfectly grilled accompaniments—round out the meal, providing balance and contrast to the intense flavors of the beef.
As spring unfurls its beauty across the city, The Aubrey’s reimagined à la carte menu offers more than just a meal—it’s an immersive celebration of Japanese artistry, flavor, and tradition. Each dish is a canvas, a thoughtful narrative that captures the essence of both the season and the soul of izakaya dining. Whether sharing a decadent Wagyu Sando or marvelling at the ethereal Cherry Blossom Dessert, diners are invited not only to savor exceptional cuisine but to experience the fleeting magic of the moment, much like the cherry blossoms themselves. With every bite, The Aubrey promises to leave an unforgettable impression, redefining the art of dining in the heart of London.
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