Vladimir Pak’s latest opening is a contemporary Japanese inn – a spacious 50-seater space where black leather banquettes sit against a mix of pale wood and granite tables, and large paper globes and papered wooden doors add an understated sense of authenticity. The kitchen offers a large à la carte of snacks, zensai (starters), agemono (fried dishes), shusai (main dishes), nigiri, sashimi and maki – and there are also two tasting menus for those who find it hard to choose. Dishes could include salmon sakura blossom ceviche or the signature Wagyu beef tartare toast with black caviar.