Miso-marinated cod, grilled perfectly, is set on a smooth black stone and surrounded with Japanese salad of tatsoi greens and daikon sprouts; Roast tandoori duck breast with a honey-sweetened sauce. Deep-fried plump shrimp in tempura batter cloaked in shiso leaves on wooden rods with a salad of nori, the sauce a yuzu ponzu in a wooden box for dipping.

Creative desserts are heavy on the chocolate theme: a layered array of gingersnap, chocolate ganache and cashews topped with a fat lychee; bananas coated with soya noodles and dark chocolate is sweetly bitter.

After devouring all of this, the month you waited for a reservation seems truly fitting.