Located adjacent to the Economist Building, Sakenohana opens its doors this week serving Kaiseki cooking. Apart from tempura fish and vegetable, all the dishes are authentic using lots of real Japanese ingredients (I'd dread to think what's the carbon footprint). Yam with fish eggs, slow cooked yellow tail tuna and fried rice balls in dashi fish stock all tasted real and honest. The deco had a peculiar combination of Japanese tatami with Nordic wood fixtures.
There is no omakase yet, but that would be a nice addition to a thoroughly enjoyable experience.