Contemporary Japanese restaurant Sushi Revolution has opened its second site on Curtain Road, Shoreditch, following the success of its original Brixton location, which has been serving sushi since May 2021.
Founded by Tom Blackshaw and Aidan Bryan, who have a collective 40 years in the industry, Sushi Revolution offers a modern interpretation of a traditional Japanese Izakaya. The concept has been well-received by local diners, who return regularly for the food, cocktails, and inviting atmosphere.
The new Shoreditch site occupies a ground floor space at the Stage Plaza development. The restaurant overlooks the entrance to the upcoming Museum of Shakespeare, which is being conceptualised by Bompas and Parr and is due to open in 2025. The restaurant features traditional Japanese building techniques, including shou sugi ban style burned wooden walls, hand-crafted kintsugi porcelain tables, and a sushi bar carved from reclaimed wood. Modern lighting, noren curtains, and colourful sake barrels complete the sophisticated look. The main dining area accommodates 34 covers, with additional window seating available. Outdoor seating and Japanese trees will overlook the Stage Plaza during the summer months.
Tom Blackshaw, the chef, has 15 years of experience making sushi at top-rated restaurants in London and Europe, including Aqua Kyoto, Chotto-Matte, and most recently, Sticks n Sushi. He describes his cooking style as traditional techniques with modern flavours, exemplified by his soft-shell crab roll with kimchee hummus. Aidan Bryan, the front-of-house manager, has 25 years of hospitality experience. He has managed bars, restaurants, and hotels, including roles at Claridge’s Hotel and Gordon Ramsay’s Maze Grill. His last position was as restaurant manager at Sticks n Sushi’s flagship in Covent Garden, where he met Tom and developed the Sushi Revolution concept.
The menu is designed to be quick, easy, versatile, and creative, with carefully fused flavours and a focus on presentation. Dishes include Spicy Edamame with chipotle miso, Revolution Miso Soup with sancho pepper and truffle oil, Tuna Tartare with goat’s cheese and truffle onion soy, and Nikkei Yellowtail Tiradito with cherry tomatoes, red onion, and yuzu truffle soy. The restaurant offers both classic sushi and modern hot fried dishes. The menu includes vegan options like Fried Japanese Aubergine with beetroot den miso and Cucumber Tataki with red pepper ponzu sauce. Sashimi and Nigiri dishes feature fish from top London seafood suppliers, and Maki Rolls are available in various styles. Sharing platters include the Dragon Maki Platter and Sushi For Two. Desserts include Mochi and Revolution Miso Brownie Bites. The menu is designed for delivery and takeaway, with recyclable packaging to maintain quality.
The drink menu features Traunstein Helles Lager, Asahi, Brixton Brewery IPA, and APA, along with a selection of wines starting at £26 a bottle. Sake options range from the Sushi Revolution House Serve to high-end selections like Tosatsuru ‘Azure’ Ginjo. Cocktails include the Hanami Highball and Ichiban Iced Tea, designed to complement the menu.
Tom and Aidan plan to expand Sushi Revolution with more sites in London, focusing on their goal of providing great food, drinks, and service at a reasonable price. “We aim to serve great food and drinks, quickly, in a great venue, with great service at a great price! Not always easy but hopefully, if we can do that our guests will keep coming back,” says Tom Blackshaw.
