From Caviar to Sushi – A Culinary Journey in Piccadilly
4.5 out of 5.0 starsStepping into Caviar House in Piccadilly feels like entering a world where luxury and comfort meet effortlessly. Known for its caviar heritage, the restaurant does not disappoint when it comes to other delicacies either, especially its sushi and sake. The sushi is impeccably fresh and beautifully presented, each piece clearly crafted with care. Pairing it with sake elevates the experience even further, balancing the delicate flavours perfectly. Even if you arrived expecting only the legendary caviar, the sushi and sake add a new dimension, offering something a little more substantial than caviar – sophisticated yet surprisingly approachable.
We went along to try it for ourselves and were genuinely impressed with the quality and variety of sushi on offer. Of course, it would have been rude to miss out on the signature champagne and caviar offering, but it makes an excellent complement to a sushi selection.
The house champagne is excellent value at £19 a glass, perfectly crisp and dry. It pairs brilliantly with caviar, but it is equally enjoyable alongside sushi. The champagne is a balanced mix of the three most famous Champagne grapes: Pinot Noir, Pinot Meunier, and Chardonnay, and is very enjoyable for all that too. The caviar, Prunier Caviar Paris, is the entry-level offering, priced at £110 for 30 grams. It has a complex and unique aroma, complemented by a subtle, creamy character with very low salt content.
We then worked our way through a selection of sushi from the menu and loved every dish. Particularly notable was the spicy tuna roll at £25 for eight pieces, which would make a great light lunch.
The sashimi of freshly cut salmon paired with caviar nigiri made for a perfect mouthful.
Of course, the highlight of the afternoon was the chef’s signature Chutoro Caviar Maki, featuring Golden Prunier Oscietra caviar, Uni, Chutoro, and vegetables. Chutoro is a medium-fatty cut of bluefin tuna from the belly, offering the perfect balance of flavour and texture for sushi dishes.
Add a generous portion of golden Oscietra caviar, and you have an ultra-luxury dish. Golden Oscietra is a rare caviar characterised by its beautiful light gold colour and larger eggs compared to regular Oscietra. With a rich minerality and a creamy, yeasty finish, it pairs perfectly with Caviar House sake. Many congratulations to the sushi chefs at Caviar House.
Speaking of sake, Caviar House serves chilled Sake ‘Ono’ Junmai Daiginjo, a modern sake from the oldest brewery in Niigata, Japan. It is light and fresh on the mouth, though we thought it would have benefited from a classic sake cup to encourage sipping rather than quaffing.
To round off the meal, we indulged in one of Caviar House’s special desserts, the Caviar Ice: a light Sicilian lemon sorbet drizzled with vodka and topped with caviar. At £20, it felt like a fabulously indulgent end to the experience.
We were guests of Caviar House, but our overriding impression is that this is the kind of luxury that is both affordable and indulgent, discreet, and elegant. In short, it is something we would happily return for. Caviar House is the kind of place where it’s all too easy to walk past, but we agreed that it offers excellent value for money while still maintaining a luxurious edge. You can find branches of Caviar House on Picadilly and also in Selfridges. You’ll also find more branches around the world, from Paris to Hong Kong.
If you’d like to try for yourself, you can find Caviar House on Piccadilly.
161 Piccadilly,
London W1J 9E
020 8191 2208
Looking for more substantial Japanese or Pan-Asian food in London? We recommend Nobu, Portman Square
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