Japanese$$
Jiro Zhou, owner-chef of this smart restaurant and bar, may dream of sushi but he also has a fondness for tender, grill-kissed skewered morsels, like the house speciality, chicken meatballs, ox tongue, squid and crunchy pork sausage. Well-rendered favourites like gyoza and okonomiyaki deliver the quality you’d expect from ex-Shoya alumni. Regulars love plump Hokkaido scallops with chilli mayo, precise salads, neat bento boxes and lush bowls of soba noodles. There are 60-plus sakes on the list. Expect two sittings late in the week – Jiro’s often booked solid.
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