Joji

Joji is yet another example of a venue fuelling the “Is it a bar or a restaurant?” debate. The menu at this glowing rooftop is led by Aalia’s Paul Faraag, who’s veered away from Middle Eastern cooking at his main gig and turned to the flavours of Japan at Joji.

The menu is split into raw, not raw and robata sections, with the two-metre charcoal grill in pride of place in the open kitchen. Opening menu highlights from each section included a sashimi plate; a scallop and bug sando; and a yakitori skewer with fermented chilli.

A cocktail list by Kerry Burgess (previously of London’s Happiness Forgets, an entrant on the World’s 50 Best Bars list) is equally inspired by Japanese flavours. Think no-frills highballs and inventive creations such as the Bamboo, a short drink mixing tequila, tomato and apricot.