Angelo Sato @ Carousel
Angel by name, angel by reputation - this chef is absolutely bloody killing it. He started off gutting fish in Tokyo aged 13 and has never looked back. Since then he's honed his skills at all manner of Michelin starred restos, including Story (you know, the one that you have to book 3 months ahead for). About time for his own place? Sure, but first, as is the way, a Carousel residency. Try the likes of pork belly with daikon and mustard; oyster tempura with kombu and seaweed; and custard with tea and burnt sugar before their appearance at his upcoming opening, Omoide. It's like a pre-preview.