"My favourite new place is Sushi Tetsu. It’s just a little oasis in very, very turbulent waters. It’s very luxurious. The eel is astonishing and he always runs out - which is annoying. The fish is spectacular – delicious sea bass, the scallops are absolutely out of this world. It’s very considered cooking. There’s very little new. And he’s got the most amazing pickled ginger. Nothing comes out of a tin. It’s all hand-made and it’s just exquisitely prepared."
- The Quo Vadis head chef tells the Evening Standard where he would pay to eat out and why.