Bam! brings together that unique combination of sake and Japanese-inflected Spanish small plates—and it does so incredibly well. So much so that this moody industrial chic establishment boasts a steady stream of loyal patrons who pack in the joint night after night. They adore executive chef Pepe Moncoya’s inventive specialities like chilled cappelini with creamy uni, sakura ebi and tendrils of seaweed, and the soul-nourishing warm celeriac and porcini soup with foie gras.

While there is an à la carte menu, regulars know to ask for the omakase, which might throw up such delicious concoctions as oysters in ponzu and kim chi sauce, or deep-fried shirako (cod milt) with black caviar. And those are just the appetisers.

The list of mains has been known to include an aburi-style red mullet with romanesco broccoli swathed in a chickpea sesame puree and dusted with fried fish scales that tip it all into addictively crisp territory. A well-seasoned mushroom risotto might follow, complemented by exquisite morsels of Alaskan king crab and fresh lobster with a dash of ginger and miso hollandaise sauce. Other stellar offerings include dory paired with green apple, seaweed and sesame seeds; and a duo of pork cheek and jowl kissed with the brightness of Valencia clementine slices. Finish with delicate desserts such as morello cherry and cacao sponge—cherry sorbet and white chocolate mousse with a scatter of chocolate crumble. On the drinks front, suffice to say, there is an impressive array of sake from a selection of top-notch labels. Don’t leave without trying one of the sake cocktails, such as the sparkling peach jelly sake and a umeshu sake with lemon and egg white.