Splashes of earthy colours and cool neutrals adorn the inviting space, 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. Standouts include the fried local snapper topped with anchovy and black olive crumbs, and chilled Hokkaido sweet corn potage.