Head Chef - Eduardo Aguiar
Starting his career in the traditional Japanese way, Eduardo’s first kitchen job was washing dishes at Keiseki restaurant Soseki, in the City of London. It wasn’t long before his ambition to learn more was spotted by the head chef. Going through a full sushi chef apprenticeship he was able to absorb skills essential to running a Japanese kitchen and has now worked in several high profile restaurants including Roka, Moshi Moshi and Chisou. He has vast experience in opening new restaurants and creating menus for Kiri and Bone Daddies.
Now as head chef at Issho-Ni, Eduardo can showcase his culinary skill and passion for the Japanese cuisine as he creates beautiful sharing plates of Japanese food and sushi.
Working along side with the bartenders to bring food pairing together with cocktails to a new era of dining and drinking.