This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, fish from the Breton coast presented as whole fillets in wooden boxes at the start of the meal, and just 10 seats in a softly lit interior of maple wood panelling and furnishings. Chef Tomoyuki Yoshinaga (previously at Okuda) serves remarkably fresh fish, including perfectly matured fatty tuna, expertly cut and seasoned to perfection. The tender squid seasoned with lime and fleur de sel, the delicate umami flavours of wild eel lightly infused with sake, the tuna nigiri sushi that melts in your mouth: a memorable experience.