TJING TJING MOMIJI

BEST FOR Special occasions. FOOD Start off with perfectly balanced soy-and-wasabi ice-cream sandwich, or a single cube of home-made tofu with buchu-pickled ginger. The sashimi course includes kob cured in yuzu and hay-seared tuna, which has been smoked in a wood-fired oven. You will love the tongue basted in a Japanese barbecue sauce and served alongside lean Wagyu fillet sprinkled with salt crystals. For dessert, pastry chef Adri Louw combines Japanese themes with local ingredients. The kumquat mochi – a soft ball of rice flour encasing kumquat ice cream – is refreshing, while the zesty yuzu posset is absurdly creamy. DRINKS

Cocktails are named after Japanese fairytales. There's also wine, sake, beer, umeshu (Japanese plum liqueur), and tea. SERVICE Well trained and knowledgeable about the complex menu. AMBIENCE Calming and serene. (KP)