The Forth Floor Restaurant offers the ultimate dining experience with a spectacular view of the city of Edinburgh on one side and the Firth of Forth on the other. Dishes showcase the finest Scottish produce, with our team creating inventive combinations using modern flavours and traditional techniques. Please note that we do not offer an afternoon tea menu throughout December. The Forth Floor Brasserie offers all day dining, from 10am-10pm (Tuesday through to Saturday). Providing everything from a stylish breakfast, afternoon teas and contemporary tapas, to an à la carte lunch or seriously good supper, the Brasserie is flexible, casual and welcoming. Please note the Brasserie is open to walk in customers only during lunchtimes. The design for the Forth Floor Window Bar highlights the stunning picture window with its incredible views of the north of Edinburgh, Forth Estuary and Kingdom of Fife. Subtle lighting and chilled out music, along with some of the most creative and forward thinking cocktails in Edinburgh, promises one of the best drinking scenes in the city centre.

Perched on the top floor of Harvey Nichols, discover the Forth Floor Foodmarket, brimming full of the latest and most fashionable food, Harvey Nichols iconic own label range and delicious sweet and savoury treats.Sushi’s dishes are freshly prepared every day for quick and easy dining. Whilst sushi is at the heart of the YO! Sushi concept and brand, you can choose from over 80 different Japanese-inspired dishes, including delicious soups, rice- and noodle-based dishes, salads, tempura and hot classics such as chicken katsu curry, salmon teriyaki and yakisoba noodles.ninja sushi menu west bloomfield Yo Sushi Edinburgh Harvey Nichols participates in the brands very own Sushi Master classes. sushi conveyor belt restaurant torontoContact store for details.samurai sushi menu fullerton ca

The Harvey Nichols Wine Shop offers a comprehensive and unusual selection of quality wines sourced from around the world by our expert team of buyers. Many of the wines stocked are exclusive to Harvey Nichols and there is also an excellent selection of own label wines and Champagnes plus a wide variety of spirits. Visit the Wine Shop on the Fourth Floor to discover the fantastic range we have on offer.Get ready to welcome the most exciting restaurant brand on the high street to Bournemouth this month. sushi in suhl essenSushi is opening its doors on August 15th on Old Christchurch Road in the heart of the Bournemouth.sushi maki menu hamden ct The UK’s best-loved Japanese restaurant brand will be serving up a 100-dish menu, prepared fresh in front of you from their theatrical kitchens. sushi utensilien online

Inspired by the delights of Tokyo, the restaurant menu contains 100 dishes to which accommodate any size of appetite or diet. The dishes cover an unrivalled range from Sushi and Sashimi to Yakisoba, Ramen, Tempura, Gyoza, Teriyaki and Japanese desserts all of which will pass by you on their iconic conveyor belt where you’re encouraged to ‘eat with your eyes first’ by the Japanese proverb. Their famous dishes include Chicken Katsu Curry, crispy chicken covered in a mild curry sauce with pickles and steamed white rice, Popcorn Shrimp Tempura – a pile of crispy prawns topped with a sweet miso and chilli sauce or their new dish Okonomiyaki - a popular pancake-style dish consisting of batter and cabbage drizzled with a variety of toppings. also offers a grab and go takeaway menu too, featuring hot and cold dishes, drinks and snacks. New for the summer are the limited edition Pokē dishes. Originating in Japan and a staple of Hawaiian cuisine, Pokē is one of the hottest food trends of 2016.

Literally meaning ‘to cut or slice into small pieces’, Pokē consists of the freshest marinated fish, chicken or tofu with kaiso seaweed and Japanese pickles on top of rice. Or, for a sweet treat, try their new Ice Cream Mochi dessert- sweet rice balls filled with delicious ice cream in four flavours - salted caramel, coconut, mango and black sesame. Along with the food, there is an expertly selected range of wines, sakes and Japanese Craft Beer on offer alongside traditional drinks like Ramune marble soda – the most popular soft drink in Japan. Restaurant manager, Mohammed said: “We are so excited to bring the unique colour, freshness and taste of Tokyo to Bournemouth. s been disrupting the apple cart for almost 20 years now, and opening in Bournemouth means we can bring our youthful spirit and delicious food to my home town! Get ready for a dining experience like no other!” To celebrate the launch, YO! Sushi is giving away hundreds of free plates to locals who sign up to the Love Club. 

Simply register ‘Bournemouth’ as your favourite YO! and enjoy a free dish on them – valid for the first two weeks from opening.By the time those prawn nigiri sushi pass me for the sixth time, I really begin to feel their pain. Sitting on a small, blue-rimmed plate, entrapped beneath a clear plastic dome, the sorry pair, desolate and unloved, seem resigned to an eternity spent upon the vast, ponderous conveyor belt that rolls by before us. It was like a piscine Groundhog Day, only with a fraction of the laughs, and Bill Murray’s crumpled features replaced by the soft pink and white of a crustacean’s backside. The salmon, according to Yo! Sushi's website, is 'happy'. It's floppy and wan and warm We’re sitting in Soho’s Yo! Sushi on a busy weekday lunch, watching various Japanese greatest hits trundle past on the aforementioned belt – a few flaps of lurid orange salmon sashimi, followed by salmon nigiri (a lozenge of vinegared rice, topped by stuff, usually raw fish), then

rolls filled with salmon and avocado, and some strange, pastel-coloured Japanese sweets that I’d cross continents to avoid. then those wretched prawns. So how do I know this exact plate passed me half a dozen times? I’m clocking a freshly made version of the same dish, put together by the hardworking folk in the middle of the belt. Well, using my brilliant and hard-earned skills of surveillance and subterfuge, I came up with a dastardly scheme – pushing the lid off by a fraction and counting how many times the plate passed by. The cooked prawn nigiri sushi are cold and overcooked, but again, not offensive. And if you like sushi rolls, which I don't, they won't frighten the geegees Anyway, I remember eating in Yo! Sushi when it opened here in 1997. the fluorescent-tinged, Tokyo-tinted excitement! The wacky font, the wanton and extravagant use of exclamation marks. taps for still or fizzy water, even a button with which to summon your

If I wasn’t exactly burned by the white heat of technology, I was In those days when sushi was a rare and precious treat rather than a supermarket staple, the food was certainly secondary to the rabid Japanophilia that surged through my veins. Although I was probably deeply, deeply impressed, 17 years later I’m simply bored. disgusted, nor delighted, just left unmoved, and a little depressed, by the bog-standard, mass-catered, bog-average feel of pretty much every Here they take Japanese comfort food and demean it to the level of a supermarket ready meal Because, when it comes to nigiri sushi and sashimi, average just ain’tThere’s either good, or don’t bother. I’ll spare you the over-romanticised paeans to the art of the true sushi chef. of training needed to simply mutter ‘fish’, let alone slice it; importance, in nigiri sushi, of the rice; the astronomical prices paid by the best sushi joints for the very finest, freshest cuts.

don’t go to Yo! Sushi expecting the sort of raw fish that made Mr JiroAnd to be fair, the nigiri rice is fine – warm, with a whisper of vinegar, and not overcooked.The salmon, according to the website, is ‘happy’. and wan and warm. Not cloyingly fatty, like the very sorriest specimen, but a long way from happy. The cooked prawn nigiri sushi are cold and overcooked, but again, not offensive. And if you like sushi rolls, which I don’t, they won’t frighten the geegees. Am I alone in being offended by this joyless, half-assed excuse of a lunch? The place was packed, so perhaps I am As for the rest, well, there’s a curious absence of pork on the menu. The Japanese love their pork – and do wonderful things with it. I love it too. even an oink, which means that chicken takes the role of pig. aren’t bad – they’re crisp and properly fried (although real gyoza should be cooked in a pan, not deep fryer), but the filling is

A steamed bun is stuffed with duck in a Chinese Hoisin sauce – wrong country, but it does, at least, register on the taste Unlike pretty much everything else. Because here, they take Japanese comfort food, katsu (breaded and fried meat), for example, or karaage (deep-fried chicken bits) and demean it to the level of a supermarketFROM THE MENUMISO SOUP                         £2.20CHICKEN KARAAGE           £3.60DUCK GYOZA                     £4.10KATSU SELECTION            £5CHOCOLATE DORAYAKI    £4.10 Which means that the yakisoba noodles taste the same as theSeasoned by corporate corner cutting and heartless Chicken katsu is dry and sullen. It has all the charm of bird flu. Karaage manages to have batter that is both overcooked and chewy. It would be slow-handclapped out of KFC. Popcorn tempura shrimp is an insult to popcorn everywhere. batter is soggy and sad and deeply depressing.

Well, save the beef tsukune, which look like the GIFT?? More from Tom Parker Bowles Event for The Mail on Sunday... Taco of the town: A blast of Mexico City chilli in the chilly heart of London. Where brisket MEANS brisket: Another bog-standard barbecue joint? No, this place is smokin' The Prawn Supremacy: Dish after dish of fantastic fish – and even my team of experts were in awe Margot's slice of the good life: This grand new Covent Garden Italian flirts with greatness... and nearly achieves itTOM PARKER BOWLES rounds up the essential tomes for any true foodie's bookshelf Britain’s best value... bar naan! Three great curries with rice at a Big Mac price – Manchester's mad for it I'll never be off my Roka ...so long as it serves not one, but two, of the finest dishes I've ever devoured The taste of Thai fidelity: Authentic roadside cuisine roars into London (without the smell of diesel)After an epic lunch at the TV chef Antony Worrall Thompson's pub, guess who emerges from the kitchen...

They have the tang of a fairground beef burger, circa 1978.Then there’s the service. Or rather lack of it. I realise the conveyor belt cuts down on the need for front of house, but with an entire section of the menu only available by ordering from a person with blood, rather than oil, pumping through their veins, you would have thought they could employ more than one person. Saying that, he was a valiant general manager who not only greets the punters, and answers the phone, and takes orders, and tots up your bill, but occasionally jumps into the middle and makes sushi. He’s easily the best thing about the restaurant. So there we go, a triumph of the utterly, depressingly average, dressed up in J-Pop gear. Everything is fresh and clean and stupefyingly inoffensive. But are our palates so calcified by the bland and mediocre that we no longer care? Am I alone in being offended by this joyless, half-assed excuse of a lunch? The place was packed, so perhaps I am.But after watching those prawns revolve for the sixth time, my friend Bill has had enough.

‘Come on,’ he says with a shrug. ‘Enough of this nonsense. Let’s go for lunch.’Lunch for two, minus drinks: £30 Nobu once had the most coveted tables in London, Nobu Matsuhisa’s Japanese/ Peruvian fusion menu is still packing them in. Don’t miss the classic yellowtail with Jalapeño. LONDONQuaglinosquaglinos-restaurant.co.ukThe cigarette girls, the vast, grand staircase ...Terence Conran’s restaurant was a Nineties power palace.Michael Caines is one hell of a chef, and he’s been at Chagford’s Gidleigh Park since 1994. The restaurant’s popularity, and immaculate standards, have been sky-high ever since. Chef proprietor David Everitt Matthias’s Cheltenham Classic has been wowing the punters for over 25 years. Immaculate  and exceptional high-end cooking.FOOD HEROBALACHAUNGDried shrimp, with onions, chilli and shrimp paste, deep fried until crisp and golden, then showered liberally across stir fries, soups, curries, salads and pretty much everything else.