Terra Firma

He may have lost his Michelin star, but Terra's chef-owner Seita Nakahara is not letting it get him down. He's re-doubled his efforts since, bringing back an arsenal of ingredients from a recent home visit to Japan for his Autumn omakase. The menu changes daily at the Tokyo-Italian restaurant on Tras Street, but some new dishes to look out for include a homemade chitarra pasta with scampi from Shizuoka prefecture, Hokkaido hairy crab salad with salsa verde, and chilled capellini served with the flesh of peaches from Wakayama. For dessert, he composes a dish made with black figs from Tottori prefecture, fresh strawberries from Kyushu, plus a scoop of homemade vanilla ice cream.

Visit www.terraseita.com for reservations.