In a former life, Toyomitsu Nakayama was the private chef of fashion designer Kenzo. Nowadays, he excels in the art of fusing flavours and textures. Breaded monkfish, Buddha's hand, seaweed and Mimolette; beef, myoga ginger and red shiso sauce… This is fresh, fragrant cuisine, perfectly washed down with a glass of Burgundy and served up by an attentive but unobtrusive team. Terrific.