Wabi London is due to open in the autumn and Scott Hallsworth, Wabi's executive chef, will use a ROX electrolysed water system from EOwater for the vast majority of cleaning and sanitising.
"Electrolysed water has to be the obvious choice for use in restaurants these days," claims Hallsworth. "But when fish - especially raw fish - is involved, I would say it's a necessity.
"The most stringent levels of hygiene must be adhered to, but nobody wants chemical odours pervading their kitchen or, worse still, their food. With ROX that doesn't happen. We use it to clean our fish, shellfish and the kitchen itself and I can honestly say there is no smell of chemicals or, indeed, of fish!"
Hallsworth was first introduced to ROX during his years with Nobu (he was head chef of both London and Melbourne Nobu) and will be using a ROX 30 unit in London. Diners will be able to witness the ROX system in action as the kitchen is open to the restaurant.
The sanitising action is achieved by the non-stable chlorine produced during electrolysis. Non-stable means that it acts in seconds before immediately reverting to neutral.
For more information, visit www.eowater.ltd.uk