Developed by executive chef Kazuki, Sakana’s contemporary pan-Asian menu will focus on seasonal produce from the surrounding district, serving up small bites to share plates. “Japanese is at the heart of everything we do because that’s who we are,” he says. “But with Sakana I am excited to be able to explore new favours, new ingredients. It’s the kind of food that I like to eat when I go out with friends.” House-made kimchi and pickles accompany pork and prawn dumplings with XO sauce to start, before guests tuck into heartier dishes from Sher wagyu steak with black garlic and aged soy to pork belly with pickled pear and kurage. Groups are also able to opt for an omakase-style banquet menu, with optional wine and sake matching.