The Bib Gourmand award is our way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. That’s why, in this series, we’re highlighting the MICHELIN Guide Inspectors' Bib of the Month. These restaurants are the bedrock of our selection, providing an affordable dining option that doesn’t skimp on precision, skill or flavour. From cosy pubs to buzzing counters, we’ve got a Bib for you.
This month we’re shining a light on Kushi-Ya, a brilliantly priced Japanese jewel of the Nottingham dining scene. Here, a MICHELIN Guide Inspector explains what makes it so great.
“Those who believe in the saying ‘too good to be true’ clearly haven’t been to Kushi-Ya. Hidden through the arch of Enfield Chambers, as you head inside you’re transported into an uber-cool setting with strikingly minimalist design. Once settled, I urge you to try as many dishes as possible – because they are all so generous and joyous. The signature skewers are a highlight and can be enjoyed on the set lunch menu, which is quite frankly ridiculously good value. No bookings are taken at lunch, so come early to grab a spot, and make sure you do book for dinner. Kushi-Ya is a popular place – and it’s not hard to see why.”
To dig deeper into Kushi-Ya’s winning formula, we spoke to Chef-Owner Simon Carlin about how he pulls it off.
What was the idea behind Kushi-Ya? How would you describe your approach to food and cooking?
Kushi-Ya stemmed from our love of BBQ and Japanese cuisine. From day one, our approach has always been using the best ingredients we can get, cooked and presented in a simple way.
You specialise in Japanese skewers. What’s the secret to mastering this kind of cuisine?
Yakitori and kushiyaki are the backbone of our menu. We get whole, free-range local birds in every day and break them down into different cuts. Vegetables and fish get similar treatment. The key to great skewers is control of the grill temperature through constant management of the charcoal.
What price range can customers expect and how are you able to keep your prices affordable?
At lunchtime we have a great set menu which is four skewers, a snack and rice for £17.50. Dinner would cost you between £35 and £50 a head depending on your choices. We keep our prices so reasonable by keeping things simple and getting as much as possible out of every ingredient that comes through the door.
If you could only eat at Kushi-Ya one final time, what are you ordering?
Last meal would have to be our furikake prawn toast, tsukune skewers, hamachi sashimi and finish with our matcha cheesecake with lime meringue!
You moved location in 2024 – how are you finding the new premises?
The move to the new site has been really positive. From our point of view, it gives us space to grow and expand what we do and is also a much nicer environment for our staff. At our old site we just ran out of space a lot quicker than we imagined. For guests, it means more tables, space for walk-ins, a private dining room for up to 16, a bar for pre/post-dinner drinks and a beautiful courtyard for the warmer months.
Tell us about the kind of atmosphere you want to create at Kushi-Ya. An open kitchen and a bar area both play a role in what you do.
The atmosphere we strive for is relaxed and welcoming. For special occasions or just a quick drink and snack – everyone is welcome. The open kitchen gives our guests the chance to see how we work. The grills are positioned central to the pass so you can see your skewers being cooked. The new bar space is amazing. On weekends, it’s great to see people popping in for a beer or a sake with a few snacks.
Hero Image: One of the delicious dishes from affordable Japanese restaurant Kushi-Ya in Nottingham. © Darren
