Marylebone’s Mayha, the Japanese omakase which opened this January is set to open The Bar Downstairs tomorrow, Friday 3 March.
Descending the spiral staircase, guests will arrive into an altogether more intimate space, a bijoux bar with seating for six.
The Bar Downstairs is a fresh spin on the more elaborate omakase journey found upstairs. Mixed drinks created by head of drinks Josef Antoun will be matched with bites from the innovative Japanese kitchen above - with a unique, concise menu comprising five courses of predominantly raw dishes, delicately paired with five signature cocktails.
The menu will change with the seasons, but currently includes the likes of scallop crudo (paired with the Goose Spritz, comprised of fresh gooseberries, elderflower and champagne); and sun-dried tomato Yellow Tail (partnered with the Okra Martini, made up of Honjozo Sake, vodka and dry vermouth).
For those after a more laid-back affair, a curated selection of dishes will be available to order a la carte - including the likes of panettone sando; octopus with yuzu apple; and stone bass with nori zaatar.
If it’s just a drink guests after, or a moment of quiet on Mayha’s secret terrace, they can choose from the cocktail menu, featuring pours such as the Forest Martini - London dry gin blended with executive chef Jurek Wasio’s own infused vermouth; and the Ikki Smash - with Japanese shiso and citrus notes.
Contrasted to the bright upstairs room with its pale wood counter and botanical-inspired light installation, The Bar Downstairs is a more seductive space, lined with hand-poured cement tiles shipped from Lebanon, original brickwork and a scorched black timber bar.