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Chefs Demo: Masaki Sugisaki

Name: Chefs Demo: Masaki Sugisaki
Start: 2026-10-25T13:45:00+00:00
End: 2026-10-25T14:30:00+00:00
Location: Chef Demo Tent, Royal Avenue Gardens

Sun 25 Oct 2026 · 1:45 pm – 2:30 pm · Chef Demo Tent, Royal Avenue Gardens

Chefs Demos

We are delighted to welcome Masaki, chef-owner of Dinings SW3, to Dartmouth. Expect Japanese-influenced cuisine. We can’t wait!

FreeNo ticket needed

Date

Sunday 25 October 2026

Time

1:45 pm – 2:30 pm

Venue

Chef Demo Tent, Royal Avenue Gardens Dartmouth, United Kingdom

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Meet the presenter

Masaki Sugisaki

Chef

Executive Chef and Chef Owner of Dinings SW3, Masaki Sugisaki is a traditionally trained Japanese chef, whose cooking bridges the precision of Japanese technique with the seasonality, produce and openness of London’s dining culture. Born in Saitama, just north of Tokyo, Masaki grew up surrounded by food. His family ran a traditional kaiseki restaurant, where he began working from the age of 15, starting as a kitchen porter and frontof-house member, before progressing through the kitchen. His early training was rooted in the seasonality and respect for ingredients that define classical Japanese cooking, from early morning visits to the fish market to the meticulous preparation expected in a traditional kaiseki environment. Keen to experience life beyond Japan, he moved to London in the 1990s. He began working in Japanese restaurants across the capital but was struck by how limited the understanding of Japanese food was at the time, with many diners unfamiliar with dishes beyond sushi and sashimi. This experience became a turning point, sparking his ambition to help introduce British diners to the depth, beauty and accessibility of Japanese cuisine. In 2005, Masaki returned to London to join Nobu Berkeley Street – an experience that had a lasting influence on his approach. At Nobu, he saw how Japanese food could remain rooted in authenticity while being translated for a wider international audience. Today at Dinings SW3 in Chelsea, he leads a restaurant that combines Japanese technique with European influences, British produce and a relaxed sense of hospitality. His food is guided by the principles of seasonality, balance and respect for ingredients, while allowing space for creativity beyond the stricter conventions of traditional Japanese kitchens. Sustainability is a defining part of Masaki’s work. He has built close relationships with fishermen in the Southwest of England, particularly in Cornwall, sourcing seafood directly from day boats and taking the time to understand how the fish is caught, handled and transported. He is a strong advocate for using the whole fish, a philosophy brought to life through Dinings SW3’s “Gill to Tail” series, which celebrates sustainable seafood and makes use of parts that are often discarded. Under Masaki’s direction, Dinings SW3 has become known for refined yet approachable Japanese European cuisine, intimate omakase experiences, chef collaborations and a strong focus on thoughtful sourcing. His cooking reflects a career spent between two cultures: grounded in the discipline of Japanese tradition, but shaped by the freedom, diversity and creativity of London.

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