YoshiYoshi

Image Credit: That of the Hotel Métropole pays tribute to Japanese cuisine with premium ingredients and flawless technique. Aromatic soups, sushi and maki are crafted with a focus on yoshi (goodness) by chef Takeo Yamazaki, which cuisine, which is more fusion in style than authentically Japanese, has adapted to follow his international clientele. Examples include ghindara no saiko yaki (daughter of black cod marinated and cooked in sake and wrapped in a Japanese magnolia leaf) or ebi shinjo, kombu-flavoured shrimp balls. Slick, sophisticated service.