i. Biography
Early Years
Before Evernight, Lim worked as chef at Laughing Heart in London. That London post marks the start of ’s line: a first context before the cooking settled into the Modern Japanese izakaya language now associated with his work. The approach is built less on ornament than on recognition and shift. Lynus Lim has described it as "my vision of an Izakaya which is slightly progressive in the drinks and food offerings whilst utilising ingredients and produce locally (mostly), from the British Isles." The statement sets the frame plainly: izakaya form, drawn through British produce where possible.
Making a Name
At Evernight in London, that framework becomes legible in dishes that keep Japanese structure while changing the ingredients and pairings. One signature is chawanmushi served with smoked eel, grilled corn and pickled shimeji, a plate Lim describes with precision: "The dish is undeniably a chawanmushi that one would be familiar with, but with a protein that is not commonly paired with it." The same logic appears in monkfish liver from the Cornish fishery Kernowsashimi in Helston. It is cured with barley and saikyo miso, set on buttered toast, and finished with wasabi and chervil. The sourcing and build stay explicit: Cornwall, miso, toast, heat, herb. Vegetables carry the same argument. Tempura courgette flowers are stuffed with Shira-ae, a tofu dressing with Hijiki, carrots and beans, then served in nanbanzuke sauce. The Japanese frame remains visible, but British produce sits at the center of the plate.
The Present
The current role is chef at Evernight in London, where Lim’s specialty is Modern Japanese izakaya dishes with British ingredients. The food does not work by breaking with what guests know; it works by holding familiarity in place and shifting it a little. As he puts it, "this allows guests to not go too far away from what they recognise or know but just a slight push in a different direction." That push defines the work. From Laughing Heart to Evernight, Lynus Lim’s London path resolves into a focused culinary vocabulary: chawanmushi with smoked eel, Cornish monkfish liver on buttered toast, courgette flowers with Shira-ae and nanbanzuke. Each dish keeps the same proposition in view — Japanese izakaya cooking, shaped through the produce and possibilities of the British Isles.
Signature
Lynus's signature dishes include chawanmushi served with smoked eel, grilled corn and pickled shimeji, Jersey oyster and black mirin ponzu, curry prawn stuffed chicken wings, and chicken and black pudding tsukune and soy yolk.
Profile updated August 2026
FAQ
Asked of Lynus
What is Lynus Lim's current role?
As of 2026, Lynus Lim is Chef.
What is Lynus Lim known for?
Modern Japanese izakaya dishes with British ingredients.
