“London needs better takeaway sushi, and Saltwater is here to deliver it,”
says co-founder Elliot Milne.

London, May 2026 | Saltwater, a new quick service restaurant (QSR) concept inspired by the takeaway sushi bars of Sydney and Los Angeles, is set to open this summer at 3-4 Berwick Street in Soho. From the founders of Milk Beach, and with a menu designed by former Endo at the Rotunda* and Hakkoku* in Tokyo sushi chef Shaulan Steenson alongside Executive Chef Tom Cajone (Parakeet, Executive Chef Granger & Co, Zafferano*), Saltwater will bring freshly made, restaurant-quality sushi and hospitality to London’s QSR market.

Featuring a large selection of handrolls, nigiri and hot donburi bowls, Saltwater focuses on high-quality, quick and accessible sushi for lunch and dinner, paired with warm, energetic service. While London’s premium sushi scene has grown significantly, the QSR category remains dominated by legacy brands and pre-packaged formats. Saltwater offers a fresh alternative.

At its core is a counter-service model where guests can select freshly made handrolls and nigiri piece by piece, similar to a bakery-style experience. All sushi is prepared on site and in full view, with no pre-packaged trays.

Menu highlights include handrolls such as bluefin tuna with avocado and fermented chilli; and the chicken schnitty with avocado and spicy mayo; alongside a selection of nigiri including seared Norwegian salmon with miso glaze; or the hamachi with jalapeño and ponzu. Hot donburi bowls are made to order, with options including sesame miso chicken; teriyaki chicken schnitty with kewpie; or the fried aubergine with maple black vinegar glaze.

Saltwater works with leading supplier True World Foods, known for providing sushi-grade fish to restaurants including Nobu and Roka, and accredited by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). Bluefin tuna is sourced from Balfegó in Spain, while salmon comes from Scotland, Norway and the Faroe islands. Premium short-grain rice from the Hadong region in South Korea has been carefully selected for its clean flavour and soft texture.

Sustainability is central to the concept, with Saltwater partnering with UK-based Notpla to develop seaweed-based, plastic-free packaging as an alternative to traditional sushi containers.

Located on Berwick Street, a historic hub of Soho’s food scene, the space has been designed by Macaulay Sinclair (Dishoom, Hawksmoor, Bao) with seating for up to 50 guests. The double-fronted site features large openable windows looking through to interiors designed to feel like you’ve just walked off the beach.

Elliot Milne says: “London needs better takeaway sushi and Saltwater is here to deliver it. Too often, sushi is piled into plastic trays and lacks freshness or personality. With Saltwater, we want to bring restaurant-quality sushi into a more accessible format, giving guests the freedom to choose from a wide range of freshly made handrolls, nigiri and hot rice bowls. We are extremely happy to have found a site with Shaftesbury Capital on Berwick Street, right in the heart of Soho’s food scene and just a few blocks away from Milk Beach.” 

Emma Matus, Head of Restaurant Leasing at Shaftesbury Capital, said: “The arrival of Saltwater is an exciting addition to Soho’s thriving F&B landscape, which continues to evolve with new concepts. It also reinforces Soho as a first-choice destination for brands looking to introduce new concepts to a discerning audience; the neighbourhood’s busy nature and diverse customer base makes it the ideal location for a fast-paced dining concept. Berwick Street is an established lunchtime hotspot, and Saltwater will bring something new to the table here.”