Boisdale Of Canary Wharf

Canary Wharf unveils Uniqlo letting and looks to the future of retail

CWG managing director, retail, leisure and hospitality, Stuart Fyfe, talks openings, culture and constantly working to achieve balance

An artist's impression of how the new Uniqlo store at Canary Wharf will look - image supplied by CWG
An artist’s impression of how the new Uniqlo store at Canary Wharf will look – image supplied by CWG

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“We’re never going to be finished – we’re constantly looking at how we can bring more people to Canary Wharf,” said Stuart Fyfe, managing director – retail, leisure and hospitality at CWG (Canary Wharf Group). 

It’s easy to take things for granted in life.

Walk through the estate today and you’ll find it busier that its ever been, especially at weekends.

The Wharf has matured well beyond delivering services to office workers.

It’s become a place to live, a destination for dining, socialising, sport and leisure plus, increasingly, a base for tourists visiting the capital.

But its evolution isn’t a happy accident.

It’s down to the careful, diligent work of CWG, spearheaded by Stuart and his team, who constantly manage the mix and improve the offer to best serve the needs of Wharfers, making sure the estate’s finger is kept on the pulse.

That means a stream of new openings, carefully selected and positioned to move the dials in the right direction as needs and fashions change.

Recently, totemic Japanese clothing brand Uniqlo announced it would launch a branch at the western end of Jubilee Place in 2027.


Staurt Fyfe, managing director - retail, leisure and hospitality at CWG - image by Jon Massey / Wharf Life
Staurt Fyfe, managing director – retail, leisure and hospitality at CWG – image by Jon Massey / Wharf Life

delivering an anchor

“With retail you’re always looking to engage with the strongest brands,” said Stuart.

“We always felt Jubilee Place needed an anchor fashion store and it’s taken some time to engineer the opportunity.

“Uniqlo is a fantastic retailer – I’ve been lucky enough to see its flagship store in Tokyo and it’s mind-blowing how they make it work over 12 storeys.

“It’s a brand that has broad appeal and that’s important.

“When you’re doing a deal with an anchor store – you need to ensure there’s enough space for the brand to showcase a wide selection of its products, you want to be able to see and shop the collections.”

Uniqlo will extend through what was once three units opposite Circle Collective and Reiss with customers able to peruse its Heattech and Airism ranges, as well as seasonal collections for women and men.

The brand joins a wide range of businesses that are soon to call Canary Wharf home.

Nikkei Cuisine restaurant Bamboo Mat is set to officially open just off Union Square on October 2, 2026, following a soft launch on September 29 and 30.

Other brands coming soon include Nokwol, Chisholm Hunter, Face Gym, The Tallyman, Bronson Burger and Creed, all following hot on the heels of the likes of Jigsaw, Vagabond, Beam and Sea Lanes Canary Wharf.

But how does CWG go about curating the businesses that find their way into the malls and onto the streets of the estate?

“You have to have a strategy for each sector,” said Stuart.

“Food and beverage, for example, is fascinating because there’s a huge amount of entrepreneurial spirit there.

“A lot of people have good ideas and one of the skills of my job is to work out how successful they’re going to be.

“You also have to make sure you’re getting the right blend.

“For instance, we started in Wood Wharf with Dishoom and Hawksmoor – both massive brands that put the area on the map.

“Then it was a deliberate move to bring in a series of different operators, especially with the independents in 8 Harbord Square to appeal to local residents as well as people working in and visiting Canary Wharf.

“You have to put yourselves in the shoes of the residents, to ask what they want to see, something appealing, hidden gems, so you can ask if they’ve been to all the different places.

“I think we’ve always been good at backing independents and we’re always looking at the trends that are here and coming.

“Right now there’s the explosion in popularity of matcha.

“We wanted to reflect that, so we engaged with Jenki, which opened in Jubilee Place.

“Then there’s salad, with three new operators opening in Canary Wharf over the last three months to join the ones we already have.

“I can remember, when I first started at Canary Wharf, there was real demand for nutritious options and its brilliant we’ve got so many people now eating tasty, healthy food from businesses based here.”

Uniqlo is set to open in 2027 in Canary Wharf - image by Jon Massey / Wharf Life
Uniqlo is set to open in 2027 in Canary Wharf – image by Jon Massey / Wharf Life

the thrill of retail

Stuart began his career with Knight Frank as a graduate, gaining experience across a range of sectors within commercial property.

But it was always retail space that fascinated him as he moved on to agency work with Lunson Mitchenall and worked to let space in Canary Wharf. 

He joined CWG in 2012 as head of retail leasing and clearly still relishes the challenge of renewing and refreshing the existing estate as well as working to fill new buildings.

“Retail always interested me the most – it’s an ever-changing market and everyone’s a consumer,” he said.

“You have to make sure you’re taking a view that will be to the benefit of as many people as possible.

“That’s especially true here, because Canary Wharf itself is ever-changing – you have workers, residents and visitors who all have different requirements. 

“You have to balance all of that with the demographics of the people living in Tower Hamlets and the surrounding area to create as compelling an offer as you can.

“During the course of my career, food and beverage has been a huge growth area and we have an incredible selection in Canary Wharf now at different price points, offering cuisines from across the world.

“You can’t eat on the internet, so that’s one way we drive footfall to the estate.

“Another has been the explosion of leisure destinations.

“It’s something we were at the forefront of here. 

“The chances are, if you spend a couple of hours at Fairgame, The Cube, Electric Shuffle or K1 Speed go karting, you’ll have a drink or a meal before or afterwards, which means people spend more time here and explore.

“We also had the foresight to see how big Padel tennis was going to get – although I’m not sure we realised quite how huge it would become.

“Padium’s opening here has been a game-changer and Sea Lanes Canary Wharf has also been phenomenally successful – we’ve really had the weather for it.

“The winter is coming, but it’s all in their business plan and they are offering saunas, Yoga, paddleboarding and lots of other things so I’m sure they’ll nail it over the colder months too.

“There are also cultural attractions such as the Hunger Games On Stage at Troubadour Theatre Canary Wharf gives people a completely different reason to come here.”

Vagabond recently opened its doors at Wood Wharf - image by Jon Massey / Wharf Life
Vagabond recently opened its doors at Wood Wharf – image by Jon Massey / Wharf Life

the public buy-in

For Stuart and the team, it’s seeing those crowds that really gives them satisfaction, the joy of witnessing people actually using the amenities they’ve worked hard to establish.

“That’s pride, for me,” said Stuart.

“Seeing the first guests arrive at Locke to stay in the newly opened hotel, watching audiences arrive dressed up for the Hunger Games.

“It means we’ve created something the public are buying into.

“Personally, the rise in the weekend footfall is a huge endorsement of what we’ve done. 

“It’s also when you hear people say they spent time in Canary Wharf and thoroughly enjoyed it.

“It’s fantastic that young people admire the quality of the environment we’ve created here too – they really get it.

“A lot of people talk about placemaking – here we’ve done it.”

As for the future, Wharfers can expect the ongoing evolution of the estate to continue.

“We want to grow the retail and leisure offering, to give people more reasons to come to Canary Wharf and to stay longer,” said Stuart.

“That involves opening hotels – we have three already and House Of Gods will be the fourth – and working hard to get international visitors here.

“We have so much to offer – the history of the Docklands, our proximity to The O2, our green spaces, the open water and so many restaurants, bars and facilities to explore.

“We want to build on the successes we’ve already had and I’d like to grow our cultural offering.

“That might be via a viewing gallery to look back at the City skyline or immersive experiences for visitors to enjoy.

“Then, on the retail side, the high street is back.

“Trends are always changing and there are innovative brands coming into the market and having phenomenal success.

“Part of the appeal of stores is that it’s possible to offer great customer service more easily and also to showcase products to people directly.

“One thing I’m certain of is that what people want is variety – that’s what creates urban culture and that’s what we deliver.”

Locke is one of three hotels now trading on the estate with a fourth set to open shortly - image by Jon Massey / Wharf Life
Locke is one of three hotels now trading on the estate with a fourth set to open shortly – image by Jon Massey / Wharf Life

key details: retail, leisure and hospitality in Canary Wharf

Full details of  the estate’s retail, hospitality and leisure offering can be found on its website here or via the Canary Wharf App here.

Read more: How Bamboo Mat is set to bring Nikkei cuisine to Canary Wharf

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Bamboo Mat set to open Nikkei cuisine restaurant in Canary Wharf

The brand’s latest launch sees owners Denis Gobjila and Victor Rosca build on their success in Stratford as they deliver Peruvian-Japanese fusion dishes

Bamboo Mat serves Nikkei cuisine, a fusion of Peruvian and Japanese cooking - image supplied by Bamboo Mat
Bamboo Mat serves Nikkei cuisine, a fusion of Peruvian and Japanese cooking – image supplied by Bamboo Mat

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Already it’s hard to remember a time when East Village in Stratford wasn’t a thriving community.

What was once the athlete’s village for the 2012 Olympic Games has become both an attractive place to live and a sustainable home for hospitality businesses. 

That the likes of Darkhorse, Signorelli and La Gelatiera have all been trading for more than a decade, is no small achievement in a turbulent sector.

Having truly come alive over the last year, there’s a sense something similar is happening to the food and drink scene at the eastern end of Canary Wharf’s Wood Wharf. 

Ong Lai Kopitaim, Mama Li, Cafe Seek and Signorelli have all proved popular since launching, while Osteria Al Molo and Lockdown are finding their feet.

Beam, a rapid re-brand of Nora London from the same owners, is also attracting all-day diners, having moved towards more brunch-friendly fare. 

Walk through on a sunny weekend and you’ll find al fresco tables packed with Wharfers enjoying food and drinks from across the world as awareness rises.

With more rental properties on the estate due to come on stream through Vertus, it feels like an auspicious place to expand to.

That’s very much the hope of Denis Gobjila and Victor Rosca, co-owners of Bamboo Mat, who are aiming for a September opening next door to Beam.

An artist's impression of how the Canary Wharf restaurant will look when it opens - image supplied by Bamboo Mat
An artist’s impression of how the Canary Wharf restaurant will look when it opens – image supplied by Bamboo Mat

growing in east London

Born in a small unit in Leyton in 2022, their first Bamboo Mat achieved runaway success following a glowing review from Grace Dent in The Guardian.

This allowed them to quickly open a bigger site in Stratford, which has been their focus ever since and continues to grow steadily despite pressures in the industry. 

Now it’s time to branch out and their plans are for a venue unlike anything else on the estate.

“What we are building will be one of the nicest restaurants in Canary Wharf,” said Denis. 

“It will be a journey. Customers are not going to come just for the food, but will be excited by what they’re seeing, hearing and feeling.

“Gynda Gourmet Hospitality Management group has overseen the design based on the combination of two cultures – Japanese and Peruvian, which is at the root of the Nikkei cuisine we serve.

“We’ll be recreating the beautiful Rainbow Mountain – the restaurant will have the feel of a house in the Peruvian highlands.

“Everything is hand-made, with wood as the key material.

“We’re having chairs carved especially for us – there’s an artist working on them for us non-stop.”

Bamboo Mat co-owner, Denis Gobjila - image by Jon Massey / Wharf Life
Bamboo Mat co-owner, Denis Gobjila – image by Jon Massey / Wharf Life

a focus on detail and balance

It’s not just the furniture.

Bamboo Mat takes great pride in presentation, with all the ceramics used in the restaurant hand-thrown in Denis’ native Moldova to create backdrops to the restaurant’s dishes.

Overall, the approach is similar to the style of food that will be on offer – an exacting approach to high quality ingredients that fuses into a result that’s more than the sum of its parts.

Nikkei cuisine is all about the delicacy of Japanese preparation married with the fiery vibrancy and crunch of Peruvian cooking.

For Denis and Victor, that looks like an 82-cover restaurant that features a raw bar and cocktail bar on its ground floor and a robata grill, hot kitchen and sushi operation upstairs. 

When it opens it will be the only establishment serving dishes of this kind on the estate. 

“Canary Wharf will have a menu that is a 90% match to our Stratford restaurant, but there will be some differences,” said Denis. 

“We’ll have the charcoal grill, which is a nice update and we’ll have ceviche and our signature salads downstairs so people can enjoy them with a glass of Champagne. 

“Bamboo Mat is really a sharing concept so people can try as many flavours as possible – there will be our take on sushi, teriyaki and tiradito.”

Nikkei dishes make much use of fresh fish and ceviche techniques - image supplied by Bamboo Mat
Nikkei dishes make much use of fresh fish and ceviche techniques – image supplied by Bamboo Mat

combining the flavours

Victor added: “The bar will serve wine, all kinds of spirits and, of course, Peruvian cocktails and other drinks that match with our food.

“We like our dishes to always be balanced when it comes to texture and taste. My favourite on the menu is the Chicken Anticucho, which is flavoured with coriander and mashed potato.

“There are 25 ingredients on the plate including produce from Peru and the Amazon.

“Using those in balance is what we’re always trying to do as chefs and it’s one of the most difficult parts of the job – we know we did it right when we see empty plates.

“If we can keep doing that, I’m confident we’ll do well in Canary Wharf.”

Bamboo Mat itself is, perhaps, a venture that could only have emerged in London.

A pair of European chefs cut their teeth in the capital at the likes of Sushisamba, Inamo, Lucky Cat and Roka before meeting at trailblazing Nikkei restaurant Chotto Matte. 

They team up in east London to cook food inspired by a South American reinvention of Japanese cuisine and go on to successfully grow and expand. It’s a fusion of multiple, potent ingredients.

Bamboo Mat co-owner, Victor Rosca - image by Jon Massey / Wharf Life
Bamboo Mat co-owner, Victor Rosca – image by Jon Massey / Wharf Life

targeting the top

“We started out by wanting to make something we are proud of – to create and deliver good food and, if you do that in the right way, then money follows,” said Denis.

“Hospitality is a big challenge for everyone and the bills are massive, so we have to be careful, but alongside the stress comes happiness.

“We want to become the best restaurant in Canary Wharf, to make everyone happy after a day in the office and we’ll do that by offering really good quality at the right price.

“One of the trends we’ve noticed is that people like to dine out at restaurants in the neighbourhoods where they live so they don’t have to travel after dining.

“If you create a nice atmosphere, then that will attract customers. 

“Everything at Bamboo Mat is going to be open, so guests will see how we cook and create what we’re serving.”

Chicken Anticucho at the Stratford restaurant - image by Jon Massey / Wharf Life
Chicken Anticucho at the Stratford restaurant – image by Jon Massey / Wharf Life

key details: Bamboo Mat

Bamboo Mat is set to open at North Lane between Union Square and Harbord Square in Wood Wharf in September. 

Find out more about the new restaurant here

The brand's Canary Wharf restaurant is set to open at North Lane, just off Union Square - image by Jon Massey / Wharf Life
The brand’s Canary Wharf restaurant is set to open at North Lane, just off Union Square – image by Jon Massey / Wharf Life

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Stratford: How Bamboo Mat is bringing Nikkei cuisine to east London

Second site offers fusion of Japanese and Peruvian cooking plus options for a bottomless brunch

Padron peppers with mango miso at Bamboo Mat, £5.50 – image Matt Grasyon

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BY LAURA ENFIELD

You would not expect a Moldovan teenager to know much about Japanese food. But that is where Denis Gobjila’s story starts.

Well, like all of us, it actually started with him as a baby, but we’ll skip to the food part.

Today the 34-year-old is co-owner of Stratford’s Bamboo Mat, a rare London restaurant serving Nikkei food.

The cuisine brings together the clean simplicity of Japanese cuisine with the fiery exuberance of Peruvian food and has developed organically since the late 1800s, when a wave of east Asian immigrants arrived in South America.

“The first time I tried Nikkei it was sour and then boom, flavours in your mouth,” said Denis.

“It was so fresh and I thought: ‘This is the next level of food’.”

Bamboo Mat’s menu includes Padron peppers drizzled with mango miso, grilled octopus paired with lentil mash, crispy chicken thighs coated in anticucho sauce, yellowtail kingfish dotted with yuzu truffle soy and a smorgasboard of sushi, sashimi and nigiri.

Much like these dishes, the venue was created using a fusion of skill, patience and passion.

But it is literally hundreds of miles from where Denis started.

He grew up in Moldova helping his grandparents tend their small farm and baking with his mum.

“I followed my cousin to culinary school and my starting passion was cakes, but now I can do very little and don’t really like pastry flour,” he said.

Enter Japanese cuisine. After training, he got his first job in 2007 at Sushi Studiya in Chisinau, the capital of Moldova, and over a period of three years, worked his way up to head chef.

Co-owners Denis Gobjila, left, and Victor Rosca – image Matt Grasyon

On arriving in London he then landed a job as sous chef at Vietnamese restaurant Namo near Victoria Park.

But it was a random interview at a new restaurant opening in Hackney that set his tastebuds ablaze.

“They said Jordan Sclare had created some of the dishes and they were so good I went straight home, googled him and found he was executive chef at Chotto Matte,” said Denis.

“I went there the next day knocking on the door and asking for a job.

“The sushi head chef, Keita Sato, said they didn’t really need anyone but made me an offer for, I think, less than £16,000. I said: ‘No problem’.”

Denis instantly became immersed in the world of Nikkei, learning new skills in cutting fish, cooking rice, preparing vegetables and decoration – all the while refining his techniques in sashimi, sushi and maki.

“They gave me opportunities and I was ordering ingredients all the time and creating dishes,” he said.

It was also here he met his now business partner Victor Rosca who previously worked at Sushisamba, Roka, and Lucky Cat by Gordon Ramsay.

Denis began creating his own menu in his head, but it would be another five years before he actually got to serve the dishes.

“I got married and, in hospitality, it’s hard to maintain family life, so I left the kitchen for five years and worked in my wife’s accounting company,” he said. 

“But the dream was always in my mind because, for me, an office job is boring. I kept looking for something and finally it happened.”

Bamboo Mat in Stratford – image Matt Grasyon

Fate stepped in when a friend’s seafood restaurant in Leyton collapsed after Covid.

“They were very upset and had some outstanding balance to pay to the landlords, so they were going to take that place from them but I quickly stepped in and took it over,” he said.

“I had been looking for something smaller, like a takeaway concept but, when that opportunity came up, we quickly changed our plans and designed the menu.

“I’d had it in my mind for the past five years, so it didn’t take long.”

The venue opened in May 2022 but what they did struggle with was ingredients.

“The fish was the hardest to get because we were looking at central London suppliers and they had never come East before,” said Denis.

“I used to drive to Heathrow Airport to get the fish every three days until finally we got more sales and convinced them to come out this way.”

In fact, the duo had an explosion of popularity overnight, thanks to a few carefully written paragraphs in the summer of 2022.

“Grace Dent’s review in the Guardian changed our lives because after that, it was crazy, crazy,” said Denis. 

“In a nine table restaurant, we went from doing a few a night to minimum of 60 covers a day. It was a bit of a shock but very good.

“We believed in the restaurant and knew it would be quite successful, but we definitely didn’t expect it that quick.

“Maybe we deserved it, or maybe we were lucky – I don’t know.”

Sushi and vegetarian ceviche at Bamboo Mat – image Matt Grasyon

Keen to capitalize, by August they had found the Stratford venue and this time they got to design it from scratch.

It is a much bigger space, with room for 68 people inside as well as a 10-seater private dining area and 25 seats outside.

“It is the same concept as Leyton, but because it’s bigger, it has more opportunities in the kitchen so we can create more,” said Denis. 

“It’s a good location, green and peaceful and as we are quite young as businesspeople, our budget was not too big because we don’t have any investors.

“We basically made everything here by ourselves or with friends and created it organically with our own hands.”

From the outside, it looks, dare I say it, pleasantly dull.

But inside it is joyous with a neon rope interior created by Peruvian designer Sabastian Salas.

The vivaciously colourful food includes a newly launched bottomless brunch at weekends.

This features signature sushi, seabass ceviche with aji amarillo tiger’s milk, sweet potato, red onion, chancha corn and artichoke tostada with salsa criolla and salsa verde and a brunch special- fluffy pork or nasu (Japanese aubergine) bao buns.

The restaurant opened in December last year with what was supposed to be a soft launch.

“It wasn’t at all soft,” said Denis. “I think we did 250 covers for the first four days. It was really, really hard.

“When you create something, it’s scary because you invest everything and don’t know how people will react – you only know its nice for your own taste.

“When people appreciate the food you feel really positive because people like what you’re doing.

“So it’s enjoyable to get that busy and get crazy shifts, especially because this cuisine is not well know in the industry here.

The restaurant’s interior – image Matt Grasyon

“There aren’t many Nikkei restaurants in London. I think that’s because it’s quite tricky. 

“It’s a bit sour, a bit spicy and different flavours but our menu works because it is a good balance.”

There is, however, one dish which is secretly very traditional for Denis. It pays homage to the person who gave him his love of the freshest ingredients.

“We have one salad on the menu inspired by my grandmother,” he said.

“Moldovan cuisine is very different because it is a poor country, so we cooked what we grew in the garden.

“My grandparents had a small farm and, in the summertime, she used to cook Romano peppers on charcoal and it was just amazing – so smoky.

“At Bamboo Mat, we have a fresh salad with cabbage, carrot and beetroot served with a smoked sauce.”

Family is in fact still the driving force for Denis. Many young chefs seem swallowed up by their success and struggle to have a personal life outside work. But the Romford resident is home most days by 5pm.

“I have two kids, a son aged three and a seven-month old daughter and that’s the priority,” he said.

“If you manage everything properly, and it is under control, you can have the free time. Also, my wife is a very, very good woman, very supportive.

“Sometimes she’s mad at me, but I’m trying to make life better for my family, not just for myself.”

I’d call that perfectly balanced fusion.

Find our more about Bamboo Mat here

Lamb chops in anticucho sauce, £18 – image Matt Grasyon

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- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com
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