Le Rigmarole

Old and new timbers create a warm environment at this hotspot, which specialises in meat, fish and vegetable skewers cooked over Japanese binchōtan (aka white charcoal), which burns at a lower temperature than traditional grills and doesn't release odours, resulting in a cleaner, purer taste. Skewer combinations might include turbot and radish, or chicken with pickled lemon and basil leaves.