The 𝗙𝗼𝗿𝗲𝘀𝘁 𝗕𝗲𝗿𝗿𝗶𝗲𝘀 gives a burst of fruity flavours, with a dollop of torched berry-meringue, oat-almond crumble, compote, yoghurt and waffles. The waffles, on the more crispy and airy side with sweeter notes than sour, are a perfect pairing with the natural flavours of the berries and compote. The vanilla ice cream gelato which comes alongside the dessert felt more frozen and iced than expected, which dumbed down the experience with its watery texture.

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The brunch menu features the 𝗦𝗮𝗹𝗺𝗼𝗻 𝗕𝗮𝗴𝗲𝗹, a refreshing dish of smoked salmon slices, horseradish, celeriac slaw, capers and arugula paired with two sesame bagel halves. The umami salmon and sour and salty flavours of the slaw all come together with the doughy texture of the bagel. Not to mention the creamy addition of slightly soft eggs and the hint of tang with the scorched lemon.

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The sides are also much to be appraised for. As is customary of Japanese restaurants, the traditional steamed egg is offered here, with several pairings worth exploring including salmon roe. Beneath the aesthetic and generous layer of fish roe, the 𝗜𝗸𝘂𝗿𝗮 𝗖𝗵𝗮𝘄𝗮𝗺𝘂𝘀𝗵𝗶 also comes filled with chicken, crabmeat, fish cake and mushroom, ensuring that it's worth every buck. The egg texture is expectedly smooth and umami-rich, likely leaving diners wanting more.

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For those seeking dishes with larger sharing portions, the 𝗧𝗲𝗺𝗽𝘂𝗿𝗮 𝗠𝗼𝗿𝗶𝘄𝗮𝘀𝗲 is worth a shot, a dish of crispy batter fried prawns and vegetables along with a bowl of tentsuyu dipping sauce. The pieces of prawn and vegetable are not overly coated with the batter, and alongside the omission of overused oil, makes for a clean-tasting experience with a good balance of crunch and tenderness to each bite. Not to mention the traditional sauce boasts a rich stock of dashi and mirin, its umami and sweet taste making it almost drinkable.

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Within its menu crafted by co-founder Chef Low, who has had 39 years of experience working with Japanese professionals in the kitchen, the standouts include the 𝗕𝗮𝗿𝗮 𝗖𝗵𝗶𝗿𝗮𝘀𝗵𝗶 𝗗𝗼𝗻, Ika Mentai Mayo, Kuri Buta Don and Kaisen Ramen. The chirashi don features a bowl of furikake sushi rice jam packed with soy-marinated cubes of raw salmon, scallop, hamachi and octopus and topped with a sweet shrimp. Unlike many chirashi bowls out there, what’s unique here is the added crunchy texture of tempura crumbs and the furikake seasoning, which may not be welcomed across the board but is done in a delicate way, not overshadowing the subtle savoury taste and tender bite of the fresh seafood.

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