Blanc

Trained in France by Pascal Barbot, chef Shinichi Sato earned two stars for fine dining spot, Passage 53. At his new restaurant, under a vault of wooden slats interwoven like a corolla, the circular dining space makes for a plush and refined setting that allows diners to fully appreciate the creative finesse of the chef's cuisine. The starting point is top-quality produce, which is then elevated by means of painstaking technical skill: Roscoff onion ravioli, mushrooms and parmesan; fried artichoke, parmesan, cockles and yuzu, served with a delicious focaccia; or three-month-matured Danish beef, Cecina de León and balsamic flavours. The remarkable wine list features a good selection of Burgundy wines. And why not check out their collection of whiskies, which you can sample at the bar?