Sexy Fish Mayfair

Why we recommend Sexy Fish in London

Sexy Fish sits on the London dining map for a specific reason — West End or Mayfair dining with Michelin, chef or members-club credentials — and it comes up on our concierge calls often enough that it earned a proper page on the site. Outside of Las Vegas, MyRSVP does not hold restaurant inventory; this write-up is meant to give you enough context to reserve confidently with the restaurant directly, then pair the night with a nightclub or pool booking through us if the rest of the trip calls for it. Think of it as a curator’s recommendation rather than a reservation funnel.

What to expect in the room and on the menu

Sexy Fish opened in 2015 as a Caprice Holdings flagship within Berkeley Square House, seating around 200 across a theatrical 8,500 sq ft space defined by Damien Hirst’s mermaid mosaics, neon coral sculptures, and a glowing onyx bar that feels like an underwater fantasy. The open sushi counter anchors the dining experience, while an intimate outdoor terrace overlooks Berkeley Square. Menu strengths run deep: the Hamachi Carpaccio arrives yuzu-truffle dressed with chili pearls; Crispy Prawn Tempura offers golden, crunchy lightness; Grilled Black Cod—miso-marinated and caramelized—is the house signature; A5 Wagyu Beef Skewers with shiso chimichurri deliver rare tenderness; and Grilled Lobster Tail comes charred with yuzu butter. The Spicy Tuna Roll, Spiced Lamb Ribs with gochujang, and Truffle Mushroom Fried Rice round out the robata and sushi highlights. Pair with the signature Yuzu Martini or sake selections. Evening energy shifts noticeably after 9pm when resident DJs spin house and pop, live performers take the Coral Reef Room, and the velvet booths fill with London’s fashion-forward crowd. Late-night programming, themed cocktail nights, and a playful-yet-luxurious atmosphere make it equally suited to power lunches, intimate dinners, or group celebrations that bleed into dancing. Smart elegant dress enforced; no sportswear.

Reservations — how to book Sexy Fish

What we tell guests about Sexy Fish: it is one of the London rooms worth a standalone evening rather than a squeezed-in pre-dinner. The reservation itself is handled directly with the restaurant — through their own site, OpenTable, Resy, SevenRooms, or by phone — depending on how they run their book. If you can get into the chef’s counter, bar seats, or a tasting menu slot, those are often the fastest way into the version of the room regulars are actually there for. For private dining or larger-group enquiries, the restaurant’s events or reservations team is the right first call, not a generic booking channel.

Hours, dress, and planning windows

What to know before you visit Sexy Fish. The room operates on these hours: Open daily from 12:00 PM; Monday–Wednesday until 1:00 AM (Thursday–Sunday late hours vary; confirm with venue). On the dress side: Smart and elegant; no hoodies, caps, tracksuits, gym leggings, casual shorts, flip-flops or beach sliders. Smart shorts and open-toed sandals allowed before 5:00 PM only. Peak demand in London falls around year-round, with Wimbledon fortnight, Royal Ascot, and the Nov–Dec Christmas party season as sharpest peaks, sharpest on Wimbledon fortnight, Royal Ascot — those are the dates the reservation book closes furthest out. If the main dining room is full on your target date, ask the restaurant about chef’s counter, bar seats or a tasting-menu slot; those formats often stay open days after the primary book has gone.

How MyRSVP helps with the rest of your London trip

Booking Sexy Fish for your London trip. The dinner reservation itself runs through the restaurant; MyRSVP’s concierge service in London specializes in nightclub and pool-club bookings rather than dining rooms. Dinner reservations are direct with Sexy Fish. For the nightclub, pool day or beach club you’re planning around the meal, submit the MyRSVP form on the relevant venue page and a concierge assigned to that venue will be in touch with pricing, placement and the best area for your group.