Review

Elements, inspired by Ciel Bleu, sits within the iconic Okura Prestige. Executive chef Sebastiaan Hoogewerf and chef de cuisine Gerard Villaret Horcajo dazzle diners with their unique brand of French cuisine, with subtle Japanese influences. The elegant dining room, reached via a striking staircase, sets the scene for an evening of gastronomic magic. Sitting near the open kitchen is recommended to enjoy the hushed drama, as every dish is sent with minimal need for dialogue. The menu format remains with a choice of three experiences, with the option of add-on signatures, of Barbary duck, Norwegian langoustines in Hollandaise and brown butter, and binchotan charcoal cake with caramelised white chocolate, matcha crumble, and Japanese whiskey. Dinner begins with several stellar amuse bouche, followed by the house bread basket and a duo of butters. Next up, Japanese king crab crepes with beluga caviar and velvet avocado ice cream, followed by Hokkaido scallop tempura, the lightest of light batters, coating an almost translucent scallop. Then, onto a picture-perfect platter of smoked eel with inca-no-mezame potato and oscietra caviar, a genuinely world-class dish. The main can be pigeon, baked in a salted crust or boutique Baba farm wagyu A5 striploin, accompanied by potato mille-feuille, mizuna, and Japanese mustard. The dessert of crème caramel, with Hokkaido milk ice-cream and Kuri chestnut, is a perfect finale.