Review

Elements is located within the landmark Okura Prestige. Executive chef, Sebastiaan Hoogewerf and chef de cuisine Gerard Villaret Horcajo continue to deliver a high level of culinary sophistication in this classy dining room, the open kitchen providing a dramatic vista of theatre. The trio of tasting menus offers a choice of experiences, whilst the wine list is both global and extensive, and the new wine pairings are intelligent and intriguing. Begin with a selection of stylish bites, elegantly presented, each one packing clearly defined flavour profiles. A stand out smoked eel with creme fraiche and oscietra caviar remains a favourite or opt for a fine-tuned version with Jean Larnaudie foie gras in a tatin with chestnut and nashi pear. The culinary talent here is evident in the faultless execution of premium ingredients and their sauces. Langoustine veloute surrounding a succulent langoustine tail and a Brittany lemon sole, cooked on point with turnip and mussels in a Vadouvan sauce, are both memorable. The main event includes a choice of A5 Miyagi wagyu with shallots, umeboshi and pommes gratin, and duck in salt crust; both absolutely stellar. A choice of desserts includes yotsuboshi strawberry Japanese cheesecake with lychee, or a Binchotan charcoal surprise of caramelized white chocolate with Japanese whisky.