The initials E, R and H stand for water, rice and men (Eau, Riz and Hommes in French); a poetic name for an unusual venue that shares its premises with the Houses of Sake and Whisky. The conservatory style interior features a counter overlooking an open kitchen. Japanese chef, Ryuichi Utsumi, rolls out Franco-Japanese fare, depicted by a tokinokakera, a crispy golden flaky pastry pie, when he isn’t adding his own spin to the delicacies of Osaka, such as kushikatsu. Pastry chef Hazuki Okuno crafts pared-back, legible, exquisitely balanced desserts that revolve around the ingredient: pear poached in elderflower syrup; chocolate millefeuille with citrus fruit preserves. The splendid (and sensibly priced) sake list is flawlessly served by a competent young French sommelier.