Iggy's dark, slinky design promises something special, and head chef Masahiro Isono delivers with his arresting, poetic takes on fusion flavours. Menus are tweaked according to season, though the knock-out capellini with sakura ebi (shrimp), konbu (kelp) and shellfish oil is always on call to blow gastronomes away. Superlatives extend to the wine list, one of the city's finest.