New on the seasonal menu at Kuriya Dining at Great World City are uni (sea urchin), awabi (abalone) and ayu (freshwater sweetfish). Master Chef Tsuzuki’s ayu hoba-yaki is particularly tempting: the ayu is deep-fried and placed on top of the hoba (Japanese magnolia) leaf with homemade miso paste, then served over a small flame to release the winning combination of flavours and fragrances.

For an evening of style, you can’t go wrong with these gem-frosted timepieces.

The must-have fashion accessory this summer is a convertible that’s simply drop-top gorgeous.