You’ve feasted on sushi, slurped giant bowls of ramen and always have a bottle of teriyaki sauce in the kitchen cupboard. But while the UK has embraced several of Japan’s gastronomic offerings, you may be yet to try kushikatsu. Originating in Osaka, the deep-fried skewers can feature meat, fish or vegetables – with “kushi” meaning skewer and “katsu” meaning deep-fried. Now, Dai Chi – the new restaurant from the team behind Dalston favourite Angelina – has brought the lesser-known speciality to Soho.

“Though reminiscent of Angelina’s sophisticated design – think monochrome accents and marble-topped tables – Dai Chi’s pared-back interior lends itself to more intimate catch-ups,” says Stylist Loves’ deputy editor Annie Simpson. “And if you’re an indecisive diner who likes to try a little of everything, it’s the place for you. The restaurant takes the pressure off ordering, serving a great-value six-course set menu that showcases re-imagined takes on classic Japanese flavours. To start, the unexpected combination of creamy burrata, sharp radicchio and salty roe was as complex and delicious as it was beautiful. While the classic chicken karaage was always going to be a winner, the star was the sticky and sweet Kakuni pork skewer, cooked until melt-in-your-mouth tender and topped with a ‘frickle’ (lightly fried pickle) for a flavour and texture contrast. Although the wine pairing is well worth splurging on, we found the spicy, fresh Tögarashi margarita to be the perfect match for every last deep-fried mouthful.” 16A D’Arblay St, London W1; daichi.london