Improvisation is the key at this Japanese sensation. Kinoshita practises a concept called Kappo cuisine: immaculately presented, unique creations prepared spontaneously by master sushi chef Tsuyoshi Murakami and his team. After a hearty welcome, the maître d' directs you to menu gems such as mini Nametaki mushrooms caramelised in lemon and Shoyu conserve, delicately served in a hollowed lime. Innovations such as scallops and cod roe served in a lime and orange juice, downed in a martini glass, are joys to sample – with the accompanying steep price, of course.

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