Splashes of earthy colour and cool neutrals adorn the warm dining room, whose seats at the wave-shaped counter ensure a fascinating view of the open kitchen. After a stint at Whitegrass in Singapore, the chef flaunts his consummate grasp of French techniques with two prix-fixe menus that fete Japanese ingredients and cuisine. The umami-loaded amadai with crispy scales in uni sauce is a must, as is the lobster in bouillabaisse sauce with a frothy cognac and gruyere aioli.