Atami is every bit the high quality Japanese restaurant. Among many beautiful design features are black polished concrete floors, tree trunk table tops, and a sushi bar lined with backlit dark Nori seaweed. Diners are in the skilled hands of Anthony Sousa Tam whose 15-year pedigree features stints at Nobu and Hakkasan. His signature style of combining traditional cooking methods and presentation with European influences pervades an excitingly modern selection of sushi, sashimi and grills, and particularly signature dishes Foie gras chawan muchi with sea urchin, and Chilean sea bass with shishito pepper and yuzu truffle sauce.
Average Price per person: £35 and under
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