Dai Chi specialises in kushikatsu, a form of Japanese street food that involves skewering various meats and vegetables, covering them in panko breadcrumbs and sticking them in the deep-fryer. It’s more of a fine-dining restaurant than it sounds, with some of the skewered combos include venison & shiitake ponzu; courgette flower, miso mascarpone & nori; seabass, shiso & sesame; and scamorza & moromi miso. And you can pair your kushikatsu with one of the creative cocktails or some sake or wine from the international list crafted by their sommelier. This is one to hit up for a real taste of Osaka in Soho.