A high-end hybrid Oriental restaurant combining Chinese and Japanese cuisines will open next month in the new Four Seasons hotel at Ten Trinity Square in the City of London.

Mei Ume, a name bringing together the Chinese and Japanese words for “plum”, launches on June 9, joining star French chef Anne-Sophie Pic’s La Dame de Pic restaurant, which opened in the hotel earlier this year.

The kitchen team is led by head chef Tony Truong, formerly of Royal China, assisted by sushi chef Mum Seok Choi, formerly of modern Japanese venue Sake No Hana, and ex-Yauatcha chef Liang Kian Cheng in charge of dim sum.

Showcase main-course dishes include whole Peking duck and wagyu beef sourced from Kagoshima in Japan, and there will be a broad selection of sake, shochu and both Taiwanese and Japanese whisky as well as eastern-influenced cocktails and a more standard wine list.