Once inside, the décor, designed y David Collins, is like nothing else we’ve spotted. The ground floor features a bar counter main from an enormous tree trunk and has tree-branch chandeliers overhead. The upstairs dining room continues the link and comprises inter-linked rooms. Like its sister restaurants (Nobo London and Ubon by Nobu [q.v.’s) the menu has a very modern approach to the cooking of its homeland.

So expect the likes of ‘Lobster Ceviche with Tomato and Shiso Leaf’; ‘Yellowtail Sashimi with Jalapeno’; ‘’Black Cod with Miso, assorted Sushi and a cup of Miso Soup’ – to start your meal. Or at lunchtime, you can just settle for a Bento Box. ‘Confit of Duck Roll with Cashew Sauce’; ‘Tea-Smoked Lamb with Grilled Tomato Relish’ or ‘King Crab Claw with Butter Potato Sauce’ might follow.Perhaps finish with a ‘Bento Chocolate Box’; ‘Slow-cooked Nashi Pear with Star Anise Ice Cream’ or ‘Apricot Purée with Salty Peanut Brittle’.