Tastefully appointed.  Good acoustics.  Most of our food was exquisite.  Staff was efficient and knowledgeable about the food.

Tuna tartar was beautiful with its pink and green theme.  Coarsely minced tuna and avocado in a yuzu wasabi dressing.  Some might consider it a bit salty but not for my taste.  Perfect temperature, served not too cold.  Pretty garnishes of thinly sliced, lightly pickled cucumber and radish.  Some shards of deep fried rice paper sprinkled with beetroot powder added crunch and color.

Salmon sushi burger were two little cakes of compressed deep fried rice which formed a bun.  There was a good dollop of tasty salmon tartar in between.  Novel but nice.  Served with a selection of pickles.  Cabbage, turnip, radish and cucumber.

Aubergine in miso was gorgeous.  Firm chunks of peeled chargrilled aubergine dribbled with a sweet miso sauce and scattered with almond flakes toasted to quite an aggressive shade of brown.  The slightly bitter edge was a lovely contrast with the sweetness of the sauce.  Another fine balancing act of flavors and textures.

The only dish that wasn't great was the tempura soba.  I prefer this dish served with the tempura on the side for dipping into the broth and noodles.  I would recommend trying to order it this way.  No matter how brilliant the tempura is, when it is sitting on top of a bowl of soup the texture eventually becomes soggy and unappealing.  Great selection of luxury veg in the tempura.  Fine haricot vert, asparagus, enoki mushrooms and sweet potato.  Vegetarian stock of kombu, mirin and soy was a little dull.  I would have preferred a classic dashi with bonito flakes, but this would have rendered the dish non vegetarian.

I'll definitely be back, but will give the soups a miss next time because our server told us they are all made with the same vegetarian broth.