It’s taken some time, but Japanese eatery, Sake No Hana (‘flower of saké) has finally blossomed. Chef Daisuke Hayashi (formerly of Tokyo’s globally renowned Kikunoi) has licked the menu into shape, & the whole experience has started to make sense. The once-criticised escalator to the first-floor restaurant is now deemed ‘swanky’ & ‘exciting’, while the wood-clad design (relieved of its unpopular tatami tables) strikes readers as ‘comfortable, intimate & not remotely pretentious’. The menu is split into sections – charcoal grill, soups & salads, kamameshi (iron-pot rice dishes) & so on, plus dazzling sushi, sashimi & a stellar saké list. Among the temptations on offer are mango & soft-shell crab maki, robata-grilled Alaskan crab with ponzu butter, roasted duck with miso paste, & Ibérico pork with ichimi pepper sauce. For yakitori & cocktails, try the street-level bar.