A Japanese sushi master, outstanding quality ingredients (ikejime fish from the Atlantic) and the creative touch of Yannick Alléno… an enticing prospect. The pared-back restaurant room features work by contemporary artists – the installation made up of thousands of wooden chopsticks is by Japanese artist Tadashi Kawamata and the ceramic walls were designed by the American William Coggin. Add to this the tip-top service typical of a high-calibre establishment, a sumptuous wine list full of sought-after sakes and 12 seats at the pale wood counter, where you are right in the middle of the action. Sensational!