Hakkai

You’d think Chinese cuisine had more than enough spice on its own, but the crew behind Hakkai appear to disagree. They have no qualms about applying chuka (Japanified Chinese) techniques to their sinus-clearing curry concoctions, and the results are pretty spectacular. A dozen or so spices go into each of their three signature curries – lamb and cumin, Sichuan mapo tofu and a monthly special – which can be ordered on their own, or all on the same plate for a certain taste bud knockout.