JOIA Behind the Pass x Masaki Sugisaki

May 30, 2024

JOIA Behind the Pass x Masaki Sugisaki


On Thursday 30th May, 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.

Don’t miss the opportunity to get to know both chefs more personally and watch them collaborate behind the pass with dramatic views overlooking London’s skyline to bring you a 6-course menu you won’t find anywhere else with perfectly paired wines to match.

The six-course menu includes unique creations inspired by both Henrique and Masaki’s heritage such as yellow tail, sweet potato and seaweed to start, followed by the kombo cured carabinero tartare, and the bacalhau with piquillo peppers.

Guests can also enjoy Masaki’s ‘Tako-Meshi’ Octopus rice, served with Honkare dashi broth, and the Iberico pork, sage & Kohi Miso. To finish, a refreshing mix of tomato, melon and ‘salsa brava’.

Be a part of this exclusive evening with 2 iconic chefs & 6 unforgettable courses! Are you ready to join us behind the pass?


Immersed in the world of Japanese cooking from an early age, Masaki’s parents ran a traditional kaiseki restaurant in Saitama (a city next to Tokyo), where he worked everyday after school. Masaki, known as one of the UK’s top Japanese chefs has developed an understanding for European-Japanese cooking through his years working at London’s Nobu. Now, the Executive Chef and Owner of Dinings SW3, Masaki champions a daily-changing menu honing in on his Japanese roots with European cooking techniques. For one night only, Masaki & Henrique will be cooking 3-unique courses each celebrating the best of Iberian produce and utilising Japanese authentic cooking techniques.

The event starts at 6PM at JOIA Bar, ready to be seated for dinner at 7pm. Tickets include a welcome glass of Telmont Organic Champagne and chance to mingle with the chefs, plus an extravagant 6 course dinner. Wine pairings are available on the evening.

Tickets are £120 per person.

Champagne Telmont:

Pioneering the path to sustainability in Champagne with the ambition to become Climate Positive by 2030 and Net Positive by 2050.

Underpinning all the efforts is their green manifesto ‘In The Name of Mother Nature’ a blueprint for how to pursue sustainability in Champagne. To bring it to life they released their Réserve de la Terre, its first non-vintage organic cuvée made from grapes free from herbicides, pesticides or fungicides.

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