Otsumami

The menu is arranged into small, medium and large dishes, with a separate selection of sushi and sashimi - try the kaki sashimi (oysters with citrus dressing and fresh daikon) for a variation on these fishy classics. Small dishes range from the ubiquitous miso soup and edamame to more adventurous nibbles such as salmon harumaki (salmon, cheese and nori spring rolls with wasabi mayo) and seared kingfish tataki with sesame ponzu and shiso dressing. Vegetarians are well catered for with dishes such as the sweet potato, zucchini, eggplant and green bean tempura, while their meat-munching colleagues are best served with the signature niku don - barbecue-style beef cooked in rich miso and sesame sauce.

The dessert menu is a little limited with only adzuki, sesame and green tea ice creams on offer, but the exotic selection of imported Asian beers, teas and sake provides ample compensation. Choya umeshu (plum wine), Kizakura gold leaf sake, genmaicha and oolongcha teas all make an appreciated appearance.