The story
Art Sushi serves Japanese cuisine at 42E Poole Road in Bournemouth, and the restaurant holds a Michelin Recommended listing for 2026. Owner and chef Kamil Skalczynski runs a small room with counter seating, where guests can watch the sushi being prepared.
Kamil Skalczynski is an adviser with the World Sushi Skills Institute, a credential awarded by the Japanese government. He reached the final of the Global Sushi Challenge in 2015 and the World Sushi Cup in Japan in 2016. He trained through internships in Poland, including at Atelier Amaro, and later completed the Academy of Jean Bos.
The chirashi platters pair sea bass, salmon, yellowfin or Dorset crab with glazed kanpyo, soy-marinated ajitama, edamame, avocado and chilli. California-style tempura includes king prawns with mint and salmon with mango in a brittle batter. The nigiri is worth ordering too, such as scallop with tobiko and smoky sansho pepper. For the omakase, the chef builds a six-piece menu around what is fresh that day.
The Good Food Guide lists Art Sushi as Good for 2026. Sake cocktails and a short list of white wines accompany the food. Sundays are set aside for chirashi feasts.
Recognition
Ambience
Details
History
To one side of the old 1920s Grand Cinema in the Bournemouth suburb of Westbourne, Art Sushi's stark grey frontage marks a Japanese eatery of rare distinction. Its proprietor, Kamil Skalczynski, is an adviser with the World Sushi Skills Institute, a honour bestowed by the Japanese government – all the more remarkable for the fact that he happens to be Polish. In this small room with its counter seating, the flashing blades and exquisite presentation that make sushi preparation such consummate restaurant theatre are the object of beady-eyed attention. California-style seafood variations in tempura offer king prawns with mint or salmon with mango encased in brittle batter, while the platters of chirashi sushi mobilise visually ravishing garnishes of glazed kanpyo gourd, soy-marinated ajitama (aka ramen eggs), edamame, avocado and chilli for sea bass, salmon and yellowfin, or perhaps the white meat of Dorset crab. Nigiri are on point too – scallop with tobiko roe and smouldering sansho pepper, for example. The omakase selection is the chef's own six-piece menu surprise , while Sundays are reserved for chirashi sushi feasts. Sake cocktails and a short slate of sharply defined white wines help things along no end.
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