With sweeping city views, Arbor serves seasonal tasting lunch and dinner menus. Chef de cuisine Eric Räty applies French gastronomic techniques to premium Japanese ingredients in his dishes – recent stand-outs were the charcoal-grilled langoustine served with sweet Japanese tomato in tomato water topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito peppers and yuzu butter.

The desserts are just as good, especially the soy milk ice cream on baked yuba sheets with salted duck egg yolk and soybeans cooked in soy sauce. Renowned designers Yabu Pushelberg have created an intimate relaxing interior.