Since its debut at the EPIC hotel in 2010, this cathedral of Asian cooking has become the place to graze on a parade of Japanese izakaya-style tapas while hobnobbing with NBA players and the cognoscenti. The 211-seat dining room is calming with blond wood panelling and floor-to-ceiling windows framing views of the bay. Dockside dining is available too, with mega-yachts taking advantage of the finely-honed plates of robata-grilled vegetables, miso black cod and pork belly skewers, overseen by executive chef Bjoern Weissgerber.

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