Dew by Whitegrass

Cloistered in a quiet corner of CHJIMES close to the cathedral, the petite Dew by Whitegrass exudes serenity and class. Chef Takuya Yamashita, who also helms the French-Japanese, fine-dining Whitegrass next door, puts together dainty tapas-style bites that suit more informal social gatherings.

Try the Pink Ocean, an elegant platter of house-smoked salmon lifted with pickled purple onions and Shimane hamachi. Or the seemingly plain-looking Potato Bombs; available in three flavours – plain, anchovy butter and curry – they’re moreish parcels of umami, especially when dipped in aonori (green laver) sauce. If you crave a more substantial bite, have the simple yuzu kosho seaweed pasta. The East-meets-West signature dish gets a fragrant, spicy complexity from its yuzu kosho sauce – fresh and summery.

Savour the sakes that come from independent breweries and rare non-commercial labels. The aromatic Hirata Shoryunomai Junmai Ginjo from the Gifu prefecture, brewed with the subterranean water of Hida Takayama, is a refreshing late afternoon sip.