The Ninth to close Single Ingredient Series with shellfish-led tasting menu this autumn

The Ninth, the Michelin-starred restaurant in Fitzrovia headed by chef Jun Tanaka, will present the third and final instalment of its Single Ingredient Series from 15^th September to 10^th October with a tasting menu built entirely around shellfish. The four-week residency brings to a close a project the restaurant began earlier this year, in which individual ingredients are given a month-long focus across a dedicated menu.

The programme was conceived as a way of examining a particular produce item in depth rather than distributing it across a broader seasonal range. The first two editions concentrated on asparagus and tomatoes respectively, each running for roughly a month and constructed around the ingredient in question at the point in the calendar when it is most widely available in Britain and Europe.

For the shellfish menu, dishes will include Crispy Sicilian Red Prawns with Cedro Lemon, Caramelised Scallops with Delica Pumpkin Risotto and Brown Butter and a Cataplana of Clams, Squid, Huelva Prawns and Monkfish. The last of these takes its name from the Portuguese copper cooking pot traditionally used for steaming seafood, and combines shellfish with white fish in a single preparation.

The timing of the menu reflects conditions in British coastal waters during early autumn. Sea temperatures remain elevated following the summer months, and shellfish and fish populations continue to feed and grow. Scallops are typically sweeter at this stage of the year, while clams and squid are considered to be at their most flavourful after an extended feeding season. September and October are consequently regarded within the industry as a strong window for seafood-led cooking, before winter conditions reduce both yields and quality.

The Ninth opened in 2015 and holds one Michelin star. Tanaka, who trained in a number of London kitchens before opening the restaurant under his own name, has built the menu around French and Mediterranean influences, with an emphasis on sharing plates. The Single Ingredient Series replaces the à la carte structure with a fixed tasting sequence for the duration of each residency. Following the conclusion of the shellfish menu on 10^th October, the restaurant is expected to return to its regular offering.

Food Desk

The shellfish tasting menu is available from 15^th September until 10^th October 2026 at The Ninth, 22 Charlotte Street, London W1T 2NB. For further information or to book a table, visit the restaurant’s website here.