This was one of the first omakase restaurants in the city, which means you’re placing your order in the hands of an experienced chef – in this case one with a mastery of tempura. Seasonal Japanese ingredients are imported, then carefully cooked. The batter is light and crispy, while the filling retains the produce’s natural flavours. The interior décor sticks to a simple approach, with a marble-topped counter adding some charm. Booking is essential.