Starting with steamed edamame, spattered with smoked sea salt, the first fish course features a series of sashimi – tuna, salmon and sea bream – alongside a spicy sesame salmon tartare and a grilled sesame salmon gunkan. Positively stuffed, the dessert platter came as a welcome antidote to the rich and savoury flavours of the preceding courses; a delightful three-mochi platter was my friend’s and my favourite option. From a diverse programme of events, classes and experiences, with something new to discover each month, to restaurants championing prime-quality produce without the pomp, it’s a place where immersing yourself in culture comes easy.