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Just Opened: Kurobuta

Restaurant: Kurobuta Chelsea.

Where is it: The Kings Road, Chelsea.

Opened: February 2015.

What kind of food: Small plates of Japanese food some with a Western influence (think Wagyu Beef Sliders and Tuna Sashimi Pizza) — designed for sharing over copious amounts of cocktails.

Who goes: A fairly young, glamorous and attractive crowd of Chelsea trendies. The waiters look the part too.

The concept: Kurobuta is based on Izakayas Japanese drinking taverns serving snacks to soak up the sake. It started life as a pop up which was so popular the owners opened two permanent locations  first Marble Arch last year and then Chelsea in February (not far from the original site on the Kings Road).

The interiors: Casual, dark and cosy with small tables to cluster around. It lends the atmosphere a distinctive buzz, especially on weekends when it gets crazy-busy in the best possible way.

We tried: Not sure how, but they made a virtuous kale salad the most delicious thing on the menu. It was so good we almost ordered a second to accompany our Beef Fillet Tataki with Garlic Crisps, Yellowtail Sashimi with Kizami Wasabi Salsa and Yuzu-Soy. Robata BBQ is hugely popular right now and gives dishes such a distinct flavour; we couldn’t resist ordering the Tea Smoked Lamb with Smokey Nasu and Spicy Korean Miso.

Hero Dishes: Jerusalem Artichoke Chopsticks with Truffle Ponzu Dip of Nasu Dengaku and the Sticky Miso-Grilled Aubergine with Sesame Seeds. You'll want to go back for these dishes alone.

Anything unusual: Kurobuta just won Best New Restaurant in the Square Meal Diner’s Choice Awards 2015, which is a testament to the loyal following it has inspired in such a short space of time. It’s the kind of place you visit once and immediately resolve to bring all your friends next time.

Star cocktail: If the sparkling sake doesn’t take your fancy there’s also fancy barrel-aged or fun slushy-style cocktails (exactly what you want with the summer-like weather we’ve been having).

What made it unique to them: The head chef is Scott Hallsworth (ex Head Chef of Nobu), so you know you’re in the best of hands.