Emma Mykytyn LUNA Omakase and Michelin-Starred Behind Join Forces for Exclusive Seafood Pop-Up in London
LUNA Omakase’s Leonard Tanyag is teaming up with Michelin-starred chef Andy Beynon of Behind for an exclusive two-part dining collaboration celebrating outstanding seafood, Japanese precision and ingredient-led British cooking.
The first chapter of the collaboration will take place at LUNA Omakase on Tuesday 7th July 2026, before the chefs reunite at Behind this September for the second instalment.
LUNA Omakase x Behind Pop-Up Details
Date: Tuesday 7th July 2026
Times: 6pm and 8.30pm
Location: LUNA Omakase, 9th Floor, 100 Liverpool Street, London EC2M 2AT
Price: £230 per person
Booking: https://www.opentable.co.uk/r/luna-omakase-london
Created especially for this one-off evening at LUNA Omakase, the menu will bring together Leonard Tanyag’s contemporary Japanese approach with Andy Beynon’s refined, ingredient-led take on British seafood.
Guests can expect an immersive counter dining experience featuring pristine raw seafood, elegant nigiri, fire-led dishes and deep, umami-rich flavours. The menu has been designed for the height of summer, with a focus on clean, vibrant and seasonal ingredients at their peak.
Inspired by LUNA’s moon-led concept and its focus on balance, rhythm and discovery, the bespoke four-hands omakase will feature at least 12 courses. Every dish has been carefully developed to deliver maximum flavour while remaining completely gluten-free and nut-free.
Although the final menu is still being refined, dishes currently in development include:
Sample Dishes
Alfonsino
Golden-eye snapper, spicy cucumber gazpacho, myoga, fresh ginger, hanahojiso and wasabi flower.
Botan Ebi Nigiri
Spot prawns with fresh wasabi, nikiri soy, yuzu zest and Oscietra caviar.
Saba Nigiri
Marinated mackerel with fresh wasabi, fresh ginger, jalapeño and shiso.
Otoro Handroll
Fatty bluefin tuna with fresh wasabi, citrus truffle, nikiri soy and tobikko.
Tarabagani Onigiri
Baked king crab with spicy aioli, tobikko, spring onion, yuzu and sweet soy.
Tajima-Gyu Donabe
Kobe striploin with Japanese mushrooms, Niigata rice, cured egg yolk, Beluga caviar and wasabi leaves.
Further courses will be revealed as the chefs continue to refine the menu ahead of the July event.
With just two sittings available, this one-night collaboration promises to be a special evening for seafood lovers, omakase fans and anyone looking for one of London’s most exciting dining experiences this summer.
