Tempo Restaurant in Food & Travel Magazine by Rachel Truman / October Issue

"Yoshi Yamada has created an approachable, good value and appealing menu where sharing is very much encouraged. Perfectly crisp calamari and whitebait, oozing burrata Pugliese with tender baby artichokes and swordfish carpaccio, cut through with citrus segments and slivers of fennel, preceded plates of the lightest gnocchi known to man. [...] Special mention should go to the pastry chef, also Japanese, whose terrific breads and delicate lemon tart reveal a deftness of touch"