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Written by Martin Seymour | Editor, The Mayfair Foodie | About Me
Our Review of Aces Foodcraft, Fitzrovia
I usually start a restaurant review with a paragraph or two of scene-setting — think support act before the headliner. But today, in case you stumbled here by accident or are simply in the habit of scrolling, I want to grab your attention immediately. Aces Food Craft. Just go — while you still can, before the word is well and truly out and the restaurant is fully booked for months. Aces opened last December, and on the day we visited for lunch, the evening was already fully booked. The writing is on the wall.
This is a restaurant eight years in the making, led by husband and wife team Chef Alex Craciun and Aleksandra Jazevica. Alex has worked alongside Jason Atherton for many years — including as Executive Chef at the acclaimed izakaya Sosharu — as well as cooking in some of the world’s most revered kitchens, including Noma in Copenhagen and three-Michelin-starred RyuGin in Tokyo. It is that time in Tokyo that explains the Japanese influence running through the menu, while Aleksandra’s expertise as Director of Primeur, a specialist supplier to London’s top restaurants, ensures the menu is shaped by produce sourced only at its absolute best.
Aptly named after their son Ace, the restaurant has a wonderfully homely feel, almost as if you have been invited to dinner at Alex and Aleksandra’s own home.
1 The Space
The restaurant itself occupies a small, intimate space. At its heart is a nine-seater chef’s table or counter, alongside a selection of dining tables. Wherever you sit, you are not far from the action. Soft warm lighting encompasses the space which, while clean and minimal in feel, is relaxed and welcoming, with natural wood textures and antiques brought back from the couple’s far-flung travels. A large glass cabinet, suspended above the kitchen and reached by a wooden ladder, beautifully showcases the produce.
2 The Menu
Looking at the menu, whilst almost all dishes carry a Japanese influence, Alex cleverly introduces other culinary voices into his cooking. Sometimes fusion can lead to confusion on the plate — two different cuisines fighting for attention, neither willing to work with the other, the net result being that you end up eating two dishes on one plate.
This could not be further from the truth at Aces. Over the years, Alex has honed an undeniable talent, working with many different chefs in different kitchens and countries, building his own identity. Each ingredient on the plate is there for a reason. Yes, the presentation is visually stunning, but each garnish is not there simply to look pretty — it has work to do. It is when you take your first spoonful that the flavours hit you, and here’s the thing: they work together perfectly.
3 Our Lunch
After a look at our lunch options, we opted for the omakase selection. For a first visit, and with a menu as creative as Aces’, letting the chef choose is, in my opinion, the right call. What we ate was beautifully balanced, with a pleasing surprise at each dish. As you will see, Alex does not just have a great culinary imagination, but a playful side too — judging by the names of some of the dishes.
A quick tip before we get to the dishes: unless you have the palate of a Master Sommelier, it will be far easier to sit back and let the flavour sensations wash over you rather than attempt to pick out what each individual ingredient brings. Just enjoy the moment — because you will be thinking about it for a long time, and probably, like me, wondering how on earth anybody can even begin to create dishes like this.
So, on to the dishes themselves.
Frenchman in Japan. Our omakase experience opened with a bowl of soup containing salmon eggs and toasted almonds in smoked cheese milk. Alongside came the most beautiful vegetable and yuzu biscuit — as you can see from the pictures, the presentation is stunning. The different textures and flavours of the roe and almonds worked so well together.
Tuna & Salmon Signature Pressed Sushi. It arrived looking like a long caterpillar of sushi. Alex has described this dish as “totally non-traditional” and “like sushi on steroids.” The pressed base gives a pleasing crunch to each bite. We were divided in our preference between the salmon and tuna, but both agreed this is very special sushi. It was served with a selection of sauces and a guide on how to eat it without chopsticks — the team at Aces were excellent at talking through each dish and offering tips on how best to eat them, which, trust me, was required on some occasions.
Italian Chicken Liver Parfait. Another star turn. The parfait arrived in what can only be described as a moment of pure drama. Presented inside an ornate, globe-shaped crystal vessel — complete with three delicate feet, decorative vine detailing and a cut-glass stopper — this was tableware as art. Lifting the lid revealed a rich, silky parfait topped with a parmesan mousse, the whole thing crowned with vivid blue cornflowers and thin slices of beetroot. It was almost too beautiful to disturb. Almost. A steamed brioche bun arrived alongside. To eat, you dip your spoon to the bottom, picking up the silky parfait with the mousse and spreading it onto the bun. Decadent, clever, and it tasted as good as it looked.
Chinese Man in France. A brilliantly named fourth dish — a beautiful prawn dumpling balanced on top of a test tube-shaped glass that reminded me of a tall cactus. Inside the jar was a vivid green, warm juice of wild garlic and mussel. Chef Alex mentioned it looked very healthy, but as he was quick to point out, looks can be deceiving — it contained cream and butter. I loved the theatre in the way it was served, but as has become a theme, Alex’s food is not about style over substance. This dish was packed with flavour, tasted wonderful, and it made you smile.
Mexican Taco & Japanese Temaki. Our last savoury dish brought together two classics brilliantly: the taco as the perfect vehicle for a filling of bluefin tuna, sushi rice and avocado wasabi. Clean, fresh and — as we had come to take for granted with Alex’s dishes — bursting with flavour. Faultless.
Madagascar Vanilla Gariguettes Strawberries. The theatre did not stop with dessert, which arrived alongside a bowl of monkey nuts — for decoration only, although I did eat one — trust me to eat a display feature! The first strawberries of the season were served with almond praline, vanilla Madagascar crème pâtissière, frozen yuzu champagne, white chocolate shaped as a monkey nut (which explained the bowl) and yoghurt, finished with a few drops of olive oil. Trust me when I say it was a moment of joy in every bite.
My pictures of this beautiful dessert do not do it justice; however, if you go to @aces_food_craft, you can see an excellent reel of Alex building this dish.
4 The Drinks
The drinks offering at Aces is as thoughtfully curated as the food. The European-leaning wine list, presented by GM and Sommelier Alexi Ghenciu, sources wines with genuine personality — from small artisan growers to age-old traditional producers. I was particularly taken by a Romanian white — a lovely, elegant wine that reflects Alex’s heritage beautifully. The drinks menu also includes a selection of premium sakes, specialist beers and a tight list of signature cocktails, including the Aces Martini, garnished with a Japanese plum.
5 Conclusion
Writing about our experience at Aces Food Craft was not the easiest task — and I mean that as a compliment. My taste buds were taken on a journey, sometimes out of my comfort zone, but always in the best possible way. The presentation, the playful dish names, the theatre, the warmth of the team — it all adds up to something genuinely special. I mean, how can you not order a dish called Chinese Man in France?
As I said at the start of this review, just go.
Review date 19th March 2026
6 Where to Find Aces Food Craft
8 Pearson Square, London W1T 3BF
Website: www.acesfoodcraft.com
Instagram: @aces_food_craft
