Aki, Malta's celebrated contemporary Japanese dining experience, has officially opened its doors in London's prestigious Cavendish Square, marking a milestone moment for the island's hospitality sector on the global stage.

First launched in Valletta in 2020, Aki quickly established itself as one of the island's most distinctive dining destinations, earning a place in the Michelin Guide for four consecutive years.

Now, with the debut of Aki London, db Group's first international outpost, Maltese creativity and hospitality step confidently into one of the world's most competitive dining capitals.

Set in a Grade II-listed former bank, the £15 million transformation by acclaimed Maltese designer Francis Sultana layers Japanese artistry with European elegance. Guests can dine beneath soaring ceilings in the 80-cover main dining room, enjoy cocktails in the dramatic underground vault bar, or host gatherings on the mezzanine terrace and in the private dining room.

"The response to Aki London has been incredible from the moment we opened our doors," said Robert Debono, CEO of db Group. "After establishing Aki as a success story in Valletta, it is inspiring to see a Maltese-born brand resonate so strongly in London. We have transformed a historic building into a destination that unites gastronomy, design and culture, placing Malta firmly on London's culinary map."

Aki London's Kyoto-inspired menu celebrates a farm-to-table philosophy with a contemporary twist. Diners can expect sushi, robata, kushiyaki and Japanese small plates prepared with seasonal, high-quality ingredients - including many grown in-house - and inventive flavour pairings. Hero dishes include:

• Tuna Tartare with Japanese brown puffed rice, aged soy and caviar, served on ice
• Wagyu Tataki with Japanese beer mustard pickle, truffle, brown butter and crispy leeks
• Hay-Smoked Scallop with tofu and fennel cream, Fuji apple Tosazu jelly, myoga and hanaho
• Natto and Yuzu-Marinated Lamb with Umeboshi and house-made herb miso

The drinks programme showcases Japanese craftsmanship and seasonality, with rare teas, artisanal Awamori, house-infused Shochu and cocktails such as the Hishio, a centrifuge-flavoured twist on the Negroni, and the Ha no Kaori, highlighting the elegant flavours of Sansho leaves. Aki London also features one of the capital's most distinctive sake collections, with premium labels sourced from top breweries in Japan.

Aki London is not only a restaurant but also a cultural destination. The venue houses the Aki Collection, a selection of contemporary artworks by internationally acclaimed artists exhibited at institutions including MoMA, Tate, the Centre Pompidou and the British Museum.

Curated by Polina Sulina, (centre) the collection is guided by four values drawn from Japanese philosophy - materiality, craftsmanship, transformation and elegance. It features contemporary works such as Ryan Gander's interactive installation A Machine To Send You Somewhere Else, Yoshirotten's light-based Menhir 2, Daniel Knorr's golden flag sculpture, and Nabil Nahas's cosmic Mediterranean painting, alongside works by Kapwani Kiwanga, Bouke de Vries, Aziza Kadyri, Albano Hernández and James Clar.

Even before its official launch, Aki London attracted international attention as a cultural hotspot. Romeo Beckham celebrated his 23rd birthday at the restaurant, while London Fashion Week saw Aki host The London Standard's party with guests including Troye Sivan, Erin O'Connor, Rose McGowan, Lennon Gallagher and David Koma.

The opening signals the start of db Group's wider international expansion. What began as a family-run business has grown into Malta's foremost corporate player in tourism, hospitality and leisure, with a portfolio that includes the db Seabank Resort & Spa, db San Antonio Hotel & Spa, the Melior Boutique Hotel, 11 independent restaurants such as LOA, Amami and Tora, and all local outlets of Hard Rock Café, Starbucks and GROM.

With Aki London, the Group demonstrates how Maltese-born brands can thrive in the world's most discerning markets, positioning the country not just as a destination, but as an exporter of culinary and cultural excellence.