Temaki, Brixton Market, review: finger food at its best

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. open image in gallery The counter-style seating echoes the style of Japanese restaurants found in New Zealand Chef Shaulan Steenson spent a lot of time mastering Japanese cooking in Tokyo. He used to frequent a local Japanese restaurant with his father, where their last plate would always be – you guessed it – BBQ eel. open image in gallery Everything here is seafood focused, with more unusual ingredients dotted throughout Everything here is seafood focused, and ingredients that usually find less attention in sushi – such as yuzu kosho – are dotted throughout, offering a kick to the crab roll, or a deeply punchy element of salt to the salmon. Japanese food has often received a bad rep for its complexity, its perceived price tag and its association with a certain type of bourgeois lifestyle – a reputation that firmly belongs in the last decade.