This posh eatery with a Japanese twist is headed by chef Ian Pengelley. At the pass, he harmonises global materials and influences with traditional Asian procedures. The tastes of Pengelley are evocative of Kyoto’s smokey yakitori joints and the fine dining establishments found all around Tokyo. Pengelley is an expert in culinary storytelling and drama thanks to his 10 years of experience in some of Asia’s finest kitchens. For main dishes, there’s a whole rack of lamb served amidst smoke, and for dessert, there’s a raspberry parfait with Japanese granola and crushed almonds. The fish is Moshio-cured and served over a birch log. Noriyoshi Muramatsu, the architect, created a stunning dining area that rivals the cuisine itself.