Australian-born chef Scott Hallsworth spent six years at Nobu London before launching Nobu Melbourne. Now he’s back in the UK, having opened Japanese restaurant Kurobuta, with branches on London’s Kings Road and Marble Arch. Here’s his inside guide to eating out in Tokyo
Paul Kanja Senior Sous Chef - A talented and experienced chef with a long-standing interest in cooking trends and innovations, Paul Kanja arrives at Wabi London from Wabi Horsham where he spent two years as Senior Sous Chef. Joining the team marked the culmination of a long standing relationship with Wabi Executive Chef Scott Hallsworth. The two trained together in 1995 and were reunited in 2007 when they worked at Nobu Melbourne.
Beef fillet tataki with onion ponzu and garlic crisps
A delicious beef fillet recipe inspired by the Japanese tataki preparation, where meat is seared and quickly cooled to halt the cooking process. Served with ponzu sauce, this is a beautiful Japanese starter recipe.
Mark Morrans Sous Chef - Born in the UK, Mark Morrans grew up in South Africa. At the age of 21, having graduated from the Institute of Culinary Arts in Cape Town and worked in a number of the city’s leading restaurants, he decided to broaden his culinary horizons. Moving to Australia, he spent six months working at Nobu Melbourne alongside Wabi Head Chef Scott Hallsworth. Relocating to London, Mark gained Michelin starred experience at renowned Thai restaurant Nahm at The Halkin.