Momoka

Perennially popular thanks to its solid ingredients, family know-how and creative flair, at Momoka you perch on vertiginous stools with a view over the tiny open kitchen where chef Masayo, a slightly anxious Japanese lady with a timid smile, creates consistently well-balanced dishes.

A choice of set menus (which vary with the seasons) showcase both Japanese and French flavours: we started with a large plate of seasonal vegetables, eringui mushrooms and sautéed shimeji, julienne orange and yellow carrots, red and Chioggia beetroot, cucumber and wakamé in a Japanese salad, stewed lotus root, crunchy broccoli, baked Red kuri squash in a soy and saké sauce – a stunning variety of carefully-prepared and varied ingredients. Then sardine tempura, a tartare with mangoes and peas, cubes of red tuna sashimi and of avocado, a carpaccio of scallops and kiwi in a white miso sauce, a seared beef tataki and wagyu beef with a julienne of peas and crunchy fried carrots. Finally, an assortment of six desserts, from a green tea tiramisu to a chocolate fondant crowned with a spoonful of caramel ice cream. A splendid address, perfect for an intimate celebration dinner.