Anyway, going to different restaurants and sampling the new trends alongside the perennial favourites is something that I really relish. So allow me to bore you with one of my favourite restaurants dishes (I’m supposed to come and try different things but I can’t resist the black cod ...) Rokka is a high street restaurant on Charlotte Street just off Tottenham Court Road. It’s a Japanese restaurant that punches way above its weight, albeit at a cost, but the reason I seem to find myself waffling on is that it is so perfectly simple. Just find the best fish that is possible, that’s all you need. Not too far from here, Mill Road in Cambridge, one of our local secrets is an Oriental supermarket called Choi Mai. From here, buy some yellow miso paste, and a small bottle of rice wine. With one tablespoon of the miso paste, mix in a little of the wine to give it a porridge texture plus a teaspoon of white sugar. Marinade a thick piece of white fish – obviously cod is the best but halibut or haddock would be fine – for 36 hours. Warm an oven-safe pan on the hob and put in the fish, skin side down, with a little of the marinade for about three minutes. Place the fish in a moderate oven (200C, gas 4) for a further 10 minutes. Remove from the oven and allow to rest for a couple of minutes. Serve flesh side up with a little steamed pak choi or a preprepared noodle salad. Simplicity is the key here. Why do we need to mess about with the fruits we are given when it is staring us in the face? I would always accompany this with an ice cold Asahi beer, it’s wonderful. Kanpai!