// OPENING //TakuIt’s difficult to fault Taku, a Japanese Omakase that has just opened its discreet doors on Mayfair’s Albemarle Street. The intimate 16-cover restaurant feels at once romantic, secluded—almost clandestine—but also like a very tightly run ship. In the spirit of omakase (the Japanese phrase meaning “I leave it up to you”), diners relinquish control of their meal, adding a delicious sense of mystery and anticipation to proceedings. At Taku, you’re in very safe hands indeed—namely those of Chef Takuya Watanabe, formerly of Jin, the first sushi Omakase in Paris to receive a Michelin star. Every morsel on his daily changing 20-course tasting menu is immaculate, from the first sip of crab-infused miso to a plump charred scallop wrapped in nori, and freshly made nigiri handed straight over that beautiful bleached wood bar. Seasonal produce and edomae style shapes each dish, the latter a traditional form of sushi making that dates back to when street vendors would cure fish to keep it from spoiling. Today, the method is used by leading sushi chefs to bring out the most head-spinning umami flavours in fresh fish, which is simply sliced and served. The theatricality and precision of the chefs is mesmerising, and that combined with the actual taste of the dishes they create makes it difficult, at times, to maintain conversation. But it’s easy to delight in the quietude of it all—a meditative, magical two-hour respite from the chaotic noise that awaits outside. Book now (and don’t show up late). Taku// BEAUTY //andyourstoryWaterhouse YoungIf you’re considering injectables, it’s well worth a trip to Waterhouse Young. There’s something infinitely calming about this Harley Street clinic—it’s peaceful yet reassuringly medical, and the team are lovely. It’s known for its subtle approach and brilliant combination treatments, and a case in point is Glowfhilo, created by in-house skin and aesthetic doctor Dr. Paris Acharya. This starts with a personalised “no peel” peel, which exfoliates dull, dehydrated skin cells at the surface to uncover a glass-like glow. Then, there are five deeply hydrating Profhilo injections on each side of the face to boost collagen, hyaluronic acid and elastin within the skin’s dermis. The treatment takes just 45 minutes (if that) and although the Profhilo stings a little, Dr. Paris makes the experience a pleasure with her kind, patient manner—not to mention flawless skin, the best possible advert for her work. Yours will look better straight away (perhaps with a few barely detectable bumps), but it’s around the eight week mark that the full effects of the Profhilo emerge. It’s hard to put your finger on what it does, other than making skin look lifted, more defined and healthier. It’s like you’ve had a long, restful holiday and come back with better cheekbones. Waterhouse Young// FOOD //The PelicanIt’s hard to determine what, exactly, causes a place to become “sceney”. Sometimes, a new opening seems to shoot from relative obscurity to go-to spot almost overnight. In the best cases, the surge in popularity is not without good reason—and Notting Hill’s pub du jour The Pelican is one such place. It opened last year, but by the summer hordes of West London’s finest were queueing for a pint and a pic for Instagram. Now we understand why. Everything from the honey-hued walls and wax-dripped candles to the trendy crowd makes for a cool, eclectic vibe. But the star of the show is the food, with bar menu classics and gutsy, out-there dishes (see spider crab toast) that feel sufficiently comforting to act as “pub grub”, yet smart enough to carry a special occasion. V.F. started with a pint before devouring some mince on toast—perfectly toasted sourdough heaped with rich, sturdy ragu and dusted with cheddar. Up next was a whole-roasted lemon sole with butter sauce, capers and parsley that fell triumphantly off the bone, accompanied with some of the best mash around (thanks to a presumably colossal amount of butter) and paired nicely with a glass of Pinot Noir. An unmissable side dish is the smoky roasted leek with fermented barley, which is designed to go with everything, and succeeds. Look to the “specials mirror” for the daily list of puddings, and should the salted caramel chocolate mousse be on the menu, snap that up ASAP. The Pelican// PARTY //Piotrowski PhotoPortman MaryleboneLast night saw the Portman Marylebone community kicking off the Christmas festivities in style, with a good old-fashioned knees up that included carols by the London Carol Singers on the elegantly lit Chiltern Street. The Marylebone merriment is running every Thursday night until December 22, so steal away from the office party for a couple of hours to come and soak up the joyful musical performances, warming mulled wine and treats from local restaurants and cafés. Spanning Chiltern Street, Seymour Place, New Quebec Street, Blandford Street and Old Quebec Street, there’s certainly plenty of space to get into the spirit—and bringing family and friends along is actively encouraged. Those in need of Christmas presents will be pleased to know that most shops are staying open late with many offers—a nice antidote to the onslaught of digital deals. Happy shopping! Portman Marylebone// DELIVERY //Rebecca HopeWhere The Pancakes Are Festive Brunch BoxIf you’re craving something that gives a nod to Thanksgiving and a tantalising taste of the festive season that is pretty much upon us, you may be interested in the delicious Festive Brunch Box from fluffy pancake specialists, Where The Pancakes Are. Available for delivery across the U.K., this box is likely to result in the best pancakes you’ve ever made, accompanied by an all-American feast of toppings. It includes a bag of pancake flour mix, organic eggs, butter and a litre of buttermilk, all of which require just the right amount of lazy weekend effort to combine. Then there’s a generous tangle of smoked streaky bacon, 100 per cent pure Canadian maple syrup, fresh bananas and blueberries to sprinkle on top. If you want to go fully festive, there’s an option to add house-made mince and brandy butter to smother over a stack, too. The box feeds up to six, and any leftover batter can also be frozen for a sweet start to another Sunday. Weekend-making. Where The Pancakes Are// LIQUID SOLUTION //Ingredients225ml Black Cow Christmas Spirit3 Clarence Court Burford Brown eggs, separated75g Caster sugar300ml Full fat milk150ml Double creamA pinch of ground cinnamonA pinch of ground nutmegMethod1. Whisk the egg yolks and half of the sugar for 2-3 minutes until light and frothy. Add the milk, cream, alcohol, spices until thoroughly mixed. 2. Whisk the egg whites and the rest of the sugar until fairly stiff. Then fold this and alcohol mixture into the yolk bowl3. Serve in any glass with a light dusting of cinnamon powder and grating of nutmeg.