Rizoom blends a design-inspired, post-industrial loft vibe with a cosy feel. Take a seat in the open kitchen or at a beautifully laid table and watch Yves Kerckhoffs wield his magic as he brings his passion for produce to life, invariably courtesy of solid Japanese technique. Sustainability and the seasons guide both the menu and the establishment’s choice of suppliers. You can expect dry-ageing, koji fermentation and a single-minded quest for umami, hence the major role enjoyed by sauces and gravy. For example, brill is wrapped and aged in kombu leaves, before it is sliced into sashimi and then further underscored by a gutsy roast poultry jus. An adventurous culinary score that is enhanced by an outstanding list of wines and sakes.