MOI

MOI opened midway down Wardour Street in July 2025 as the first restaurant from the new MAD Restaurants group, and it announced itself with ambition: two floors, 150 covers, an omakase sushi counter and a listening room. Led by executive chef Andy Cook, formerly of the Gordon Ramsay Group, it cooks over open fire and filters British seafood and seasonal produce through a contemporary Japanese restaurant in Soho lens.

The kitchen is the story. Cook builds the menu around live-fire cooking and British ingredients rather than straight tradition, and the room is set up to show it off, with the ground and lower-ground floors giving space for both a full dining room and a dedicated sushi bar. It arrived to strong notices and a place in the Michelin Guide within months of opening.

What to expect from this Japanese restaurant in Soho

Expect precision rather than pastiche. The cooking pairs Japanese technique with British seafood and produce, much of it finished over fire, and the omakase counter offers a more hands-on, chef-led experience alongside the main menu. With 150 covers over two floors and private dining for up to twenty, it works for a considered dinner as much as a special occasion.

The room and the concept

MOI spreads across ground and lower-ground floors, with the sushi bar and a listening room among the draws that set it apart from the street's more casual kitchens. As MAD Restaurants' debut, it is pitched as a refined, design-led space rather than a quick bite. You can find another Japanese-leaning kitchen nearby in our directory at Inamo, with more of the area's tables in our Soho restaurants listings.

How a visit works

MOI opens Tuesday to Saturday for lunch and dinner and on Sunday for lunch, and is closed on Mondays. Booking is advised, particularly for the omakase counter and private dining. Current menus and times are on its official site, and it is listed in the Michelin Guide.