Lumi

Helmed by chef Kihachi Kumagai, who was one of the first Japanese apprentices to work with the late Joël Robuchon, Lumi brands itself as a ‘borderless restaurant concept’ that takes inspiration from the flavours and cooking techniques of different world cultures. Here, you’ll find Japanese ingredients prepared with French techniques, or dishes that boast influences from Senegal and Morocco. Be sure to try the spaghettini glacier with fresh Hokkaido sea urchin, a signature dish of chef Kihachi.