Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.