With chef Chan Wing-Kin manning the counter, this 18-seater rivals the best omakase restaurants in town, rooted as it is in the centuries-old Edomae-style sushi tradition. A procession of pristine nigiri and creative raw and cooked dishes delivers a memorable meal, honed by time-honoured Japanese cooking techniques. Each bite is accompanied by an explanation of the sourcing and preparation, and it’s clear from the get-go that every component has been carefully considered to enhance the natural flavours of the fish. Diners can expect to be delighted with rare, seasonal ingredients on each visit; in winter, we were served baby salmon from Rausu in Hokkaido, presented with a special pin indicating its distinctive provenance and age. A wide range of wine and sake rotates regularly, available by the bottle or carafe.

Signature Dishes

• Sushi and sashimi selection
• Ankimo pastry puff
• Kegani crab paella

Tatler Tip

It can be difficult to secure a seat, so check the website regularly for any last-minute cancellations.