A singular experience in modern Chinese gastronomy, conceived for those who understand that true luxury lies in restraint.
Jiù was born from a singular ambition — to reinterpret the profound culinary traditions of China through the lens of contemporary fine dining, without ever losing the soul of the original.
Every dish is the product of obsessive research, flawless technique, and the finest seasonal produce sourced from across Britain, China, and Japan. There are no shortcuts here. Only craft.
Reservations are accepted up to three months in advance. For private dining enquiries, please contact us directly.
Jiù occupies a quietly spectacular townhouse on Mount Street — a space designed to feel both intimate and timeless, where lacquered walls meet handmade ceramics and candlelight moves as slowly as the evening itself.
Designed by Studio Linné, the interior draws on the classical forms of Song Dynasty architecture — restrained, precise, and profoundly beautiful.
The Crimson Room — our private dining space — seats up to fourteen guests and is available for exclusive hire for business dinners, celebrations, and intimate occasions.
A dedicated host, personalised menu, and curated beverage selection. Every arrangement made to your precise requirements.
Reservations are accepted up to three months in advance. For parties of six or more, or for private dining and events, please contact us directly.
Jiù gift vouchers are available in any denomination and make for the most considered of presents — for those who have everything, except the memory of an evening like this.
Behind every course at Jiù is a lifetime of discipline, travel, and obsession. Our kitchen is led by two of the most distinctive culinary voices in London.
Wei Liang grew up watching his grandmother fold dim sum before sunrise in their Chengdu kitchen. That memory — of precision, patience, and love expressed through food — is the foundation of everything he creates at Jiù.
After training under Alain Ducasse in Paris and spending four years at The Fat Duck, Wei returned to Chinese cuisine with a singular mission: to give it the same reverence and rigour the West affords its finest traditions. The result earned Jiù its first Michelin star within eighteen months of opening, and its second the year after.
Mei Song's desserts are not an afterthought — they are the destination. Her work bridges the delicate flavours of traditional Chinese confectionery with the architectural precision of Japanese pastry, producing finales that guests remember long after the evening ends.
Having trained at Noma in Copenhagen and spent three years as head pastry chef at a three-starred restaurant in Tokyo, Mei joined Wei at Jiù from the very first day. The Longevity course — her signature — has been called one of the finest dessert experiences in Europe.