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It's worth seeking out this restaurant, which is tucked away in a side street. The Japanese-inspired cuisine is completely vegan, with fermented food playing a major role – hence the "Fermentation Lab" having been built in the cellar. There is a creative menu with six to eight courses. The dishes are pleasantly stripped back, but no less complex for it. A shining example is the delicately cooked, finely sliced and grilled king oyster mushrooms seasoned with a squeeze of lime, sprinkled with a yeast/brioche crumble and served with a mushroom broth with thyme and apple cider, which adds a subtle spiciness. The intriguing tea pairing is a must! The icing on the cake is the decor. Drawing on Far Eastern influences, the aptly clean-lined, minimalist-style interior is done out in soothing dark tones. Extremely friendly service is the final flourish.