Evernight
Lynus Lim serves a chawanmushi with smoked eel and changes the egg to dashi ratio to carry it,
as the eel is slightly stronger in flavour(Hot Dinners).
Why go
The premise is Japanese technique on British produce, and it holds up because the joins are specific. Monkfish liver comes from Kernowsashimi, a fishery in Helston, and the kitchen cures it with barley and saikyo miso before it goes on buttered toast with wasabi and chervil. Courgette flowers get tempura'd and stuffed with shira-ae in nanbanzuke sauce. Lim, who is Singaporean and trained under Tom Anglesea at the Laughing Heart, describes the method as "the play between traditional/regional and also progressive techniques", meant as "just a slight push in a different direction". Chase Lovecky, out of The Clove Club and Two Lights, came in as head chef.
The drinks carry as much of it as the food. Lim's own claim: I do not think there is another Japanese restaurant in London that serves as much low intervention wine as we do.
1 Alongside that sits a wide list of nigori sake, the cloudy kind, and shochu. Harden's summarizes the kitchen's stated position as engaging the micro-seasonality of produce from along the British Isles
(Harden's).
One thing to correct before you go. You will see this listed with a Bib Gourmand. Four checks, including a complete roundup of the 2025 London Bib winners, turn up nothing, so treat it as an unlisted room until somebody proves otherwise.
Order this / avoid
- Order: cuttlefish and kabu noodles with caviar. The chawanmushi with smoked eel, grilled corn and pickled shimeji. The monkfish liver on toast. Then a nigori sake, or ask what the wine list has that nobody else is pouring.
- Avoid: Mondays and Sundays, when it is shut, and lunchtime any day, because there isn't one. Also be a little selective: surveyors say some dishes work better than others and a few get overcomplicated.
What locals & experts say
- William Sitwell, The Daily Telegraph, June 2024, on the best thing he ate:
The dish of the night was cuttlefish and kabu noodles topped with caviar; the textures of the creamy seafood and noodles merging together to become a sort of utterly magnificent, write-home-and-tell-your-parents carbonara.
He found the mealintriguing and thought-provoking
and read the room as a sleeker, quieter, more modern version of the izakayas he had drunk in years earlier in Japan.2 - Harden's diner survey, 2024, food 3 out of 5:
a super newcomer with really enjoyable food showing great balance of flavours and representing value for money
.2 - The dissent, same survey:
though good it's been very hyped up and some dishes work better than others (a bit overcomplicated)
.2 - Catherine Hanly, Hot Dinners, September 2022, breaking the opening:
We can see this restaurant becoming London's next big thing.
Filed as an announcement, so it counts as provenance.1 - No industry vote. None of the 589 London picks in our chef-vote file names Evernight.
Good to know
- Where: Unit 1A, 3 Ravine Way, Embassy Gardens SW11 7BH, by the American embassy. Nine Elms station.
- Timing: dinner only. Closed Monday and Sunday. Tuesday and Wednesday from 6.30pm, Thursday to Saturday from 6pm, last orders around 11pm.
- Booking: take one. The room is small and the hours are narrow.
- Costs to know: service 10 percent, bread free, filter coffee GBP 4, wine from GBP 49 a bottle. Harden's puts a three-course dinner with half a bottle at GBP 64.
- Drinks: nigori sake and shochu, plus the low-intervention wine list the chef says is the deepest of any Japanese room in London.
- Michelin: no standing established. The list that named this restaurant claimed a Bib Gourmand, and four separate checks found no support for it.
- Hygiene: FSA rating 5, Wandsworth, inspected 10 December 2024, FHRSID 1574041, components 5/0/5.4
- The website: evernightlondon.co.uk is theirs, but it does not load for anyone, because the server presents somebody else's security certificate. Browsers and automated readers both refuse it.
Verdict
should-visit — Worth the detour, and it has to be dinner because there is no lunch. Lynus Lim trained under Tom Anglesea at the Laughing Heart and opened this in Nine Elms in September 2022 with Chase Lovecky, ex-Clove Club, on the pass. The idea is Japanese technique run on British produce, and the detail is where it earns the rung: monkfish liver from a Cornish fishery cured with barley and saikyo miso, and a chawanmushi with smoked eel where Lim rebalances the egg to dashi ratio because the eel is stronger than what usually goes in. That is a cook explaining a decision rather than a menu describing itself. William Sitwell called the meal intriguing and thought-provoking in the Telegraph and picked out cuttlefish and kabu noodles under caviar as a 'write-home-and-tell-your-parents carbonara'. The drinks are the other half: the widest nigori sake list around and, Lim claims, more low-intervention wine than any other Japanese restaurant in London. Held at should-visit by a diners' food score of 3 out of 5, a recorded view that the kitchen overcomplicates some dishes, and a Bib Gourmand this database can find no evidence for.