Taian Kichijitsu

Promising to put an international twist on kappo, the traditional style of fine Japanese cooking served literally 'in the kitchen', this new Tamachi joint incorporates ingredients like peanut butter, coriander, kale and avocado into classic dishes like satsuma-age (deep-fried fish cake), atsuage (deep-fried tofu) and oden. The drink selection looks just as unorthodox, with cocktails ranging from hard kale smoothies to a 'black sugar mojito' and an awamori-based bloody mary. It may be blasphemy to some, but we're already looking forward to sampling Taian Kichijitsu's playful-looking fusion fare.