The chef's new-found love of all things Japanese means his cooking now falls into two distinct halves. On the one side you have sharing dishes, like suckling pig and Bretagne lobster, which blend modern European dishes with subtle Asian tones. On the other side you'll find the newer, "infused" Japanese-style dishes where, for example, your lobster comes with uni and kombu. Some may be a work in progress but they certainly show innovation.