A famous Spanish chef with his name on the door , however @noihongkong is an Italian omakase concept in the very capable hands of @troianoluigi82100 .

Produce is king here , with some of the world’s premium seafood dominating the menu . The menu is a progression of most of the current dining trends but there is a touch of individuality sprinkled throughout the menu which keeps you on your toes.

A tartare of Sicilian tuna belly , Hokkaido uni , Kaviari caviar is served around a pool of smoky dashi . The dashi is the soul of the dish and helps to accentuate the produce .

A Norwegian langoustine is pan fried then kissed with charcoal before being seated on the plate with a champagne sauce and walnut oil .

Crudo of Shima Aji is well presented in ribbons , it’s served with tomato water which does feel like a dated combination but a touch of shiso oil , the pop of raw Sicilian shrimp and some tiny balls of Tokyo turnips create a balanced update .

The standout dish was king crab chawanmushi , the custard is layered at the foot of the dish , above it lies a sumptuous iberico pork consommé, floating within are terrific teardrop peas and a knuckle of king crab meat . It’s like a summer pea and ham soup with sweetness from the crab and egg custard . It is bliss .

Blue lobster is again finished on the grill with a Hokkaido pumpkin sauce .

The only meat course is welsh venison , this stays true to the theme of well curated simplicity as it’s garnished with onion puree and a stuffed morel .

Pasta takes the place of the traditional Kaiseki rice course , alla chittara served al dente with a vin Jaune sauce and gillardeau oyster. Unexpected and a textural success .

Spanish flan kicks off dessert with hoshigaki and balsamic vinegar .

The finale is giving “Do it for the gram” but it tastes superb too . Xo rum ice cream , banana mole caramel sauce and a huge serving of caviar .

Alongside lovely service , standout wine curation , this was a truly a memorable night .