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This restaurant has developed a following among fashionable diners. The 'Kaï-style' sushi is a zesty take on a classic: marinated and lightly grilled yellowtail is pressed on to a roll of shiso-scented rice. Not to be outdone, the grilled aubergine with miso, seemingly simple, turns out to be a smoky, luscious experience. A generous main of breaded pork lacks the finesse and refinement of the starters, but is still satisfying. Thoroughly French desserts come courtesy of celebrity pastry chef Pierre Hermé.