Ayame

With its cool, grey tones and uncluttered, typically Japanese decor, Ayame seems comfortable in its own skin. It's a fact affirmed by locals who file through its doors for platters of sushi and sashimi - available in entree and main servings - that might include salmon, tuna and kingfish, or crisp, light tempura of prawns and vegetables lifted by a tomato, basil and pinenut sauce. Kingfish also stars in tataki form, as does beef in the gyu-niku tataki, the thinly sliced seared beef making firm friends with the soy, sesame and garlic dressing. A bowl of delicate agedashidofu comes topped with a nicely contrasting crunch of soft-shell crab, which sums up Ayame well: mainly traditional fare, executed well. Smiling staff will ensure you don't over-order - handy if you want desserts that might include black-sesame icecream. If you can't decide on one of the four sweet options, the moriawase for two people allows you a taste of them all.