IN RESIDENCY
In The Room Upstairs at The Oarsman
23–25 April 2026
This April, we welcome Dinings SW3 to The Room Upstairs for a three-day residency.
For one weekend, our intimate first-floor dining space will become home to Executive Chef Masaki Sugisaki and his team from the Knightsbridge restaurant, bringing their distinctive Japanese cooking to Marlow for the first time.
Guests will be seated together at a single shared table and presented with a multi-course omakase menu – chosen by the chef – showcasing Masaki’s signature style. Rooted in traditional Japanese technique and shaped by subtle European influence, the experience is elegant, considered and quietly theatrical.
Expect dishes such as koji-cured venison tartare, charred hand-dived scallops and a dedicated sushi course, with menus guided by seasonality and Masaki’s sustainable “gill-to-tail” philosophy.
The residency runs:
Thursday 23 April – Dinner
Friday 24 April – Lunch & Dinner
Saturday 25 April – Lunch & Dinner
Lunch: 1pm arrival – £75per person
Dinner: 7pm arrival – £95 per person
Each sitting begins with a welcome cocktail. Optional wine and sake pairings will be available, alongside a non-alcoholic pairing.
Vegetarian menus can be accommodated with advance notice.
Bookings are managed via Dinings SW3. For more details and to book your place, please click on the link below.
For enquiries about hosting your own event in The Room Upstairs at The Oarsman, please email reservations@theoarsman.co.uk
About Dinings SW3
Approaching its tenth anniversary, Dinings SW3 is one of London’s most respected Japanese restaurants. Located in Knightsbridge, the restaurant offers an izakaya-inspired experience – elegant yet informal – blending long-standing signatures with dishes that evolve weekly with the seasons.
About Masaki Sugisaki
Masaki grew up in Saitama, just north of Tokyo, where his family ran a traditional kaiseki restaurant. After training in Japan and London – including being part of the opening team at Nobu Berkeley Street – he opened Dinings SW3 in 2017. His cooking reflects both heritage and experience: precise, expressive and grounded in sustainability.
