March 8, 2024

The Financial Times includes our rhubarb dessert in their best rhubarb dishes!

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JOIA Behind the Pass x Masaki Sugisaki

On Thursday May 30th, Henrique Sá Pessoa & the JOIA team welcome Masaki Sugisaki, Executive Chef at Dinings SW3 in Chelsea as our 1st guest in the JOIA Behind the Pass series of chef collaborations where Henrique collaborates with internationally acclaimed guest chefs, crafting a unique menu available for one night only for £120pp.