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We could always use a bit more Sosharu and now, executive head chef Alex Craciun has done just that. This 10-seater restaurant-within-a-restaurant is a separate dining space, located in the basement and open for lunch and dinner. The name means ‘season’ and fittingly, the menu changes daily. Focusing on Japanese small plates prepared in front of you, the vibe should appeal to fans of Aulis at Fera. Dishes might include duck sukiyaki (flash-fried duck strips with watercress and onion), as well as golden raspberries with yuzu curd and shiso for dessert. Kisetsu places Craciun at the centre of proceedings, with diners sitting at a communal wooden counter. Such interaction makes this an educational experience and with up to 10 courses on offer, be sure to loosen that belt too.
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