“Didn’t the show start at 6.30?” Could we really have been so distracted by the food that we’ve missed the whole reason we’re here? Thankfully not, but it’s certainly possible at Sokyo. The sleek, izakaya-style den is often an afterthought given the casino location, but the food from executive chef Chase Kojima at Sokyo is on point and service doesn’t miss a beat.

Start with a classic gin martini, stirred with homegrown favourite Four Pillars, with a decent slosh of vermouth and a lemon twist. The menu is split between sashimi, tempura, robata, essentials and of course, an extensive sushi offering. One from every section is a must; after a round of the spicy edamame, served warm and quivering with shavings of dried bonito, delicate salmon shungiku is served raw with a sweet and salty shiso ponzo and a finely diced avocado and crunchy daikon salsa. Thin wedges of snapper fillet are coated in the lightest of tempura batters, the perfect companion for an addictive sauce of black pepper and chilli vinegar. The robata has an option for every taste, with tender corn-fed chicken lightly glazed in a yakitori jus and pork belly with apple and wasabi both proving top notch.

Must eat dish: Salmon shungiku sweet ssamjang, shiso ponzu, avocado & daikon salsa, caramelised peanuts