You eat at KōL Izakaya around a robata grill, where skewers and small plates cook over binchō-tan charcoal — a high-heat fuel that burns clean and leaves no smoke. The sushi bar plates raw fish on ice, and the menu runs from grilled meats to tempura and noodles.

The charcoal matters here. Binchō-tan is a kiln-fired ceramic-grade fuel that reaches temperatures high enough to sear without tainting, and the kitchen builds dishes around its heat. The grill is central; the sushi counter runs alongside it.

Cocktails come from a bar that chips ice by hand and stocks sake, shochu, and Japanese whiskies. The drinks lean seasonal, with yuzu, shiso, and local spirits in the mix. Hyde Park Corner shopping centre houses the restaurant, so you arrive past boutiques and park under cover.

The robata grill stays lit until close.