While Chef-Owner Angelo Sato's Japanese heritage provides the basis for this modern, upbeat izakaya, his creative streak ensures the theatrical tasting menu takes on a style all its own. Clever flavour and temperature combinations feature throughout, as do the kitchen's immense precision and technical skill. The shokupan bread serving is a real event, packed with originality and showcasing delicious accompaniments. Pumping music and sake 'journeys' add to the experience.

In a discreet, intimate environment inside the grand Hotel Café Royal, the eponymous chef has the perfect canvas in which to showcase his impressive and accomplished cuisine. Dilling's dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Kaluga caviar, Scottish lobster or Peruvian chocolate, the kitchen knows how to bring the best out of its exquisite ingredients.

It’s all in the name: this bright, intimate restaurant in the streets of Soho celebrates the cuisine of LA and wider California, with its décor and lush plants evoking The Golden State. First-rate ingredients are used in well-balanced dishes characterised by deep, bold flavours and punchy sauces; eye-catching presentation and some playful touches add an extra element. The wine list is an all-American selection, including some choices that are exclusive to the restaurant.

In a narrow Soho alley sits this outpost of Simon Rogan’s celebrated L’Enclume restaurant in the Lake District. Before assembling on the 12-seater counter, diners are served drinks in the small bar, along with a variety of snacks presented by the chefs. The set menu is then served to all at the same time and is made up of creative, detailed dishes like Cartmel Valley Fallow deer with fermented black garlic. The chefs also make great use of organic ingredients from Rogan’s own Cumbrian farm.

It’s all about delicious natural flavours at this fun Soho spot from the team behind Brat. Split over two levels, basement booths offer intimacy while the ground floor provides the buzz of the open kitchen. The lengthy menu includes shareable dishes varying in size, from snacks like sweet raw red prawns with house-made stracciatella to whole lobster caldereta for up to five people. Open flames and a wood-fired oven add smoky flavours that will leave you licking your lips.

There’s seating for just 12 people at this counter in the former beer cellar of The Blue Posts pub. Claustrophobes may hesitate, but the experience is intriguing and rewarding. There are two sittings a night and everyone is served a set menu simultaneously, so be punctual – if you're early, try the pub’s top-floor bar. Prime British ingredients power thoughtfully composed dishes with occasional whimsical notes, such as the Peking-style mallard created as a nod to nearby Chinatown.