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At this chic offshoot of the New York flagship restaurant, diners can enjoy a highly successful combination of traditional Japanese cuisine and modern influences. The menu ranges from tuna tataki served with Kanzuri radish, ponzu and nori vinaigrette to seared scallops with truffle miso to fermented lemon with Szechuan pepper and Sablé Breton. Fittingly, star designer Noé Duchafour-Lawrence drew inspiration from the Far East to create the sophisticated and distinctive interior. Incidentally, there is also a sushi counter where – as you might expect in an establishment of this calibre – sushi master Tsutomu Kugota works his magic. Note: closed Tue to Thu in summer.