The duo at the helm of Eels, both of whom trained with William Ledeuil and both of whom are passionate about Asia whose continent they’ve roamed, celebrate the joyful diversity of Asian cuisine in this their second establishment, a two-storey bistro-style affair. The result: delicious fragrant small plates, concocted from quality produce, such as this black sesame onigiri, filled with 14 month aged comté cheese and spinach, or the hoisin-glazed beef check with celeriac, grapefruit and medjool dates.