For that rather significant outlay expect ten small plates, a main, dessert platter and two hours of flowing bubbles, red or white wine. Our brunch selection came with a range of sashimi, maki, dumplings, tempura and skewers from the robata grill, as well as steamed edamame.

At time of writing, the choice of mains was:

• yaki yasai moriawase – selection of grilled vegetables (vg)

• tai no miso-yaki – sea bream fillet ryotei miso and red onion (gf)

• sake teriyaki – salmon fillet teriyaki with sansho salt

• gyuhireniku no pirikara yakiniku – beef sirloin with chilli, ginger and spring onion

• kinoko no kamemeshi – mushroom hot pot with truffle (vg) (gf)

• kobuta no ribs yawaraka nikomiyaki – glazed baby back pork ribs with cashew nuts

• hinadori no lemon miso yaki – cedar roast baby chiken with garlic, chilli and lemon (gf)

ROKA has rightfully earnt a reputation for the presentation and execution of their award winning Japanese menu, and the bottomless brunch is no exception to this. Given the tipsy nature of the clientele, the brunch experience is rather more relaxed than the evening affair.