Since opening quietly on Hart Avenue in 2022, Ankôma has steadily built a devoted following for two distinct experiences. At the eight-seat counter, chef de cuisine Frankie Wong – drawing on his time at Zest by Konishi and Écriture – presents a seasonal French-Japanese tasting menu. Recent plates have included butter-aged lobster tail with sakura-ebi kabocha sauce, and a pigeon course served three ways. Out on the terrace, the offering is more casual: set lunches and à la carte provide comforting favourites like Wagyu sando or steak frites. The cooking is consistent across both formats, garnering Wong praise from all quarters.