LUNA Omakase chef Leonard Tanyag will join forces with Michelin-starred chef Andy Beynon, of Behind, for a two-part collaborative dining series celebrating seafood, Japanese techniques and seasonal ingredients.

Leo and Andy will offer a culinary sensation at LUNA Omakase

The first event will take place at LUNA Omakase, on the ninth floor of 100 Liverpool Street in the City of London, on Tuesday 7 July 2026, with two sittings scheduled for 6pm and 8.30pm. The collaboration will then continue with a second instalment at Behind in September.

The chefs have created a bespoke four-hands omakase menu exclusively for the partnership, combining Tanyag’s contemporary Japanese approach with Beynon’s ingredient-led interpretation of British seafood. The menu is designed to showcase seasonal seafood and produce through a series of courses reflecting both chefs’ individual styles.

The first event will take place at LUNA Omakase, on the ninth floor of 100 Liverpool Street in the City of London, on Tuesday 7 July 2026

The dining experience will feature at least 12 courses, with dishes centred on raw seafood, nigiri, fire-cooked elements and umami-rich flavours. According to the chefs, every course has been developed to be both gluten- and nut-free.

LUNA Omakase, whose concept draws inspiration from the phases of the moon, has designed the summer menu around themes of seasonality, balance and discovery, with an emphasis on ingredients at their seasonal peak.

Although the final menu is still being refined, diners are expected to be served dishes including Alfonsino with spicy cucumber gazpacho, myoga, fresh ginger, hanahojiso and wasabi flower; Botan Ebi nigiri featuring spot prawns, fresh wasabi, yuzu zest and Oscietra caviar; and Saba nigiri with marinated mackerel, jalapeño, shiso and fresh ginger.

Other planned courses include an Otoro handroll with fatty bluefin tuna, citrus truffle and tobikko; Tarabagani onigiri made with baked king crab, spicy aioli and yuzu; and a Tajima-Gyu donabe combining Kobe striploin, Japanese mushrooms, Niigata rice, cured egg yolk and Beluga caviar.

The chefs said additional courses are still being developed ahead of the July event as they finalise the collaborative menu before it is unveiled at LUNA Omakase.

More details on their website

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