From the team behind Hackney favourites Brilliant Corners and Giant Steps, “mu” is a new bar, Japanese restaurant and live music venue in Dalston. Opened on Kingsland Road in April 2022 by restaurateurs and music enthusiasts Amit and Aneesh Patel, the 120-cover neighbourhood bar and restaurant serves Japanese dishes from its charcoal robatayaki grill, alongside thoughtfully curated natural wines and both classic and seasonal cocktails, all set to a backdrop of live performances from some of London’s most exciting musicians.
As with all the Patel’s projects, “mu” is named after a jazz album they admire; in this case the seminal album by legendary trumpeter Don Cherry. An album that married jazz with influences from around the world, “mu”’s live performance schedule also encompasses global styles. Live music is presented every night of the week, and currently encompasses atmospheric solo piano from Yohan Kebede of Kokoroko, free jazz from a network of London’s most accomplished improvising musicians, traditional Cuban music, Brazilian trios, and folkloric Mande music from West Africa, at times curated by percussionist Ade Egun Crispin Robinson and featuring, among others, players from The Balimaya Project. On Sundays, Yohan Kebede also hosts a jazz trio including Rio Kai and Harry Ling, playing sets featuring the timeless compositions of musicians such as Wayne Shorter, Art Blakey and Erroll Garner. There are two sets a night, the first between approximately 8pm and 9pm, and the second between approximately 10pm and 11pm.
The kitchen team is headed up by Duarte Loupa (formerly of Roka, Ginza Onodera & the previous Head Chef of Brilliant Corners) and the floor team by Zoe Tigner (ex-River Cafe). An informal space for lovers of both music and deftly executed food and drink, diners at “mu'' can enjoy a menu which presents traditional Japanese techniques with the best of British produce. Suppliers include the likes of butchers Philip Warren, and NamaYasai who grow specialist Japanese vegetables in the UK. Following small plates such as Mackerel with daikon and ginger and Scallops with yuzu koscho, larger dishes include:
Nikiri glazed tofu with wafu salad, daikon and carrot
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Cherry wood-smoked salmon teriyaki, juntoro and parsnip crisps
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Pork tonkatsu, white cabbage, pickles and brown sauce
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Hake tempura, wasabi and peas
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Dry aged Dexter beef rump & caviar
At the bar, snacks include a selection of skewers, including Beef, shishito and chilli oil and traditional chicken Yakitori, as well as Taiwanese fried chicken and Popcorn shrimp and spicy mayo.
The cocktail list has been created by Bryan Gaillard and Emanuele Liguori, both previously of the Edition Hotel. Gailliard and Liguori have made a list of precisely executed classics as well as Japanese-influenced seasonal cocktails, such as the saketini, made with sake and a choice of vodka or gin, as well as a Jasmine old fashioned, which blends Suntory Toki whisky with real jasmine tea.
A large variety of Junmai sakes are on offer from producers who source organic rice and avoid recourse to adding sugar or alcohol during the production process. A wide selection of unique mezcals are also available, by the glass and in flights. The wine list has been devised by Amit Patel & Aleksandra Bober (previously of Terroirs & Soif), and aims to present the world’s most captivating terroirs harnessed by long-established natural wine makers. It includes sections dedicated to Burgundy, Beaujolais, Jura and the Rhône regions, as well as new world bottlings such as the Momento Mori, Fistful of Flowers, 2021 from Australia, and A Los Vinateros Bravos, Las Curvas 2019, from Chile’s Itata region.
The interiors have been designed by Dan Preston Ltd (Kiln, Smoking Goat and Paradise Soho) who have created a minimal, low-lit, intimate space. Live performances happen in the main room, where tables can be booked for dinner. The music can also be enjoyed from a 25 seater horse-shoe bar, which takes walk-ins.
