Behind a midnight-blue façade, Kenichi (Ken) Yamamoto, a chef with an impressive track record, runs this intimate restaurant, the contemporary decor of which is dotted with Art Deco touches. The eye is immediately drawn to the carefully selected tableware – top-quality meat knives and Japanese crockery. Firmly rooted in the present, the cuisine subtly incorporates Japanese elements, such as the Saikyo miso served with pan-fried foie gras (the signature dish). There is a single set menu in the evening; with options at lunchtime.