After more than 35 years, this is still the place to go for lovers of Japanese cuisine. Against a plant-bedecked wall, you can enjoy sashimi and sushi made with the freshest fish. Of course, tempura is available in any number of variations, but our sights were drawn to the unagi kabayaki, a grilled eel fillet with a caramelised sauce. The exceptional wagyu, perfectly grilled and served with just a little seasoned rice, was a standalone dish. And an extra half-point richly deserved.