More pretty than gritty, designer George Livissianis has created a cliche-free dining room that captures the beauty and simplicity of Japanese design. A clean, white palette brings texture to the fore, with concrete surfaces and glossy painted brick walls celebrating the wabi sabi of the site. In the absence of windows, a backlit ceiling panel creates a warm, natural glow.

Like an izakaya, diners are encouraged to stack up small plates and drinks as they go. Start your snacking spree with the mixed sashimi platter which features flashy fans of salmon, tuna, scallops and surf clams with a trio of dipping sauces spiked with sesame and miso. Kingfish sashimi makes a grand entrance, the two toned flesh delicately curled like a koi tail and skirted with a sea tangle of cucumber. While not particularly cheffy, the tempura-laced potato scallops with kombu vinegar sparks joy.

The green tea soft serve has become an iconic dessert and you’ll find the grassy, herbal whip to be even more refreshing than an after-dinner matcha. Yuzu brulee is dessert crack, with a smooth-as-kimono-silk custard topped with a shattering toffee lid.

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