In a quiet residential street, the establishment of Kenichi (Ken) Yamamoto lies behind a midnight-blue façade. This chef has had a distinguished career that includes stints with Nomicos, Pignol and Durand. The decor of his intimate restaurant combines contemporary design with Art Deco elements. The eye is immediately drawn to the carefully selected tableware, which includes top-quality meat knives and Japanese crockery. Yamamoto's contemporary cuisine subtly incorporates Japanese ingredients: miso saikyo accompanies the foie gras, yuzu goes into the white wine sauce served with the pollack, and Padrón peppers in tempura sit alongside the beef tenderloin. There is a single set menu in the evening; with options at lunchtime.