Megu

Oh, how we’ve missed that special tickling sensation in our noses. Whether you opt for the sweet and nutty scallops, buttery yellowtail or nigiri with tender tuna belly, it is the made-to order real wasabi paste that makes the dish so special. The manner in which head chef Tetsujiro Ogata and his team in no way compromise on what seem to be the tiniest of details is nothing short of impressive. It goes without saying that sake is the drink served with the incredible selection of sushi and sashimi. Surprisingly rich and complex, the Japanese rice wine goes perfectly with the saltiness of the soy sauce. You’d be hard pushed to find a bar in Europe that could beat Megu’s impressive selection of sake. Leaving your drink order in the hands of the knowledgeable service hosts is a gamble well worth taking. You can’t eat at this tastefully designed restaurant inspired by Kyoto’s temples without trying the signature asparagus coated with spicy rice crackers and chilli. We pick it up with the carefully integrated chopstick, squeeze a little lemon over it for an extra burst of freshness and nibble at it quite contentedly. Megu’s culinary crew shows off just how juicy and meaty poultry can be with its crispy chicken nanban served with a yellow-infused Japanese take on tartar sauce. If you appreciate a little entertainment and wagyu beef that melts in the mouth, you may want to have your meat seared on a hot lava stone. That dish also comes with sautéed Japanese mushrooms and sesame spinach. If you’ve got room for pudding, we recommend trying a generous portion of deliciously sharp tarte tatin drizzled with salted caramel and sour cream glaze.

Words Alex Kuehn