The colossal glass façade at Kyashii is something that one cannot miss. This leads to a glistening restaurant, which oozes with sophistication and the different areas actually outdo each other with their design and uniqueness. The White Room combines modern simplicity with comfort, while The Blue Room, enclosed by fish tanks and blue neon lighting, is an oasis of tranquillity. The chef's table is the place to be, with plenty of action as the diners enjoy a visual fiesta watching the chefs work their magic.

It is interesting to note how there suddenly seems to be a number of highly successful trendy Japanese restaurants in London, starting with Nobu, which is world famous though expensive, then Zuma, hugely popular, packed to the roof but incredibly noisy, and now Kyashii has definitely joined that list. Fortunately they seem to have managed to avoid the pitfalls of Zuma, though in fact the place is positively buzzy.

The menu is also sensibly priced, it might be described as a modern take on Japanese food, while the quality of the dishes is top notch and beautifully presented. We started with Kushiyaki skewers of salmon and beef, followed by salmon tataki roll of crab meat with mustard seed mayo and seared salmon wrapped outside and soft shell crab roll with kimchi, rocket, cucumber and avocado.

I always feel that the greatest test of excellence in a Japanese restaurant is how they prepare their sushi, in which case these were masterpieces of their genre, and a credit to the chef, and, while sushi can sometimes be a touch bland, these were packed with flavour.

Main courses can also sometimes be a bit of a let down, however, their Atlantic jumbo tiger prawn with creamy wasabi sauce topped with wasabi tobiko was so good that we asked for a second helping, the huge prawn was almost the size of a lobster though it was was chopped into sensibly sized pieces so that you could easily eat it with chopsticks.

Grilled black cod fillet with saikyo miso marinates has been copied endlessly, and not only by Japanese places, however, done properly you would never want to eat cod prepared any other way and this showed the mastery of the kitchen again.

Service was both pleasant and helpful; we sat downstairs - Kyashii is actually on three levels - in the Blue Room with four tables only, which sounds rather too cut off to have any atmosphere, but it was perfect for us and so unusual that we would actually choose that for our next visit, and already have; you cannot get a higher recommendation than that.