You want sushi, your opposite prefers French. This inviting spot will satisfy you both. It’s the creation of a restaurant-loving, architecture-trained couple and a Japanese chef, and it’ll take you smoothly from tempura to bombe Alaska, chawanmushi to chablis.

You can choose a lane or cherry pick. Perhaps a single, creative piece of sushi, or gnocchi Parisienne balancing sweet and savoury with pumpkin and gruyere. Koji-marinated duck breast – skin like glass – shines against beetroot, black garlic and mirin. Crunchy Brussels sprouts are smacked with honey and soy, and pavlova’s paired with perky yuzu sorbet.

Somehow, it works – a harmonious coexistence marrying the best of both cuisines to a smooth jazz soundtrack in an appealingly lit space of leather, timber and tiles. A quality drinks list stretches to premium sake poured in a lofty wineglass, and service guides hungry adventurers with warmth and skill.

Good to know: There’s enticing plant-based sushi, by the platter or piece.

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