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  An invitation to lunch at Caviar Kaspia was, once upon a time, an offer you simply didn't refuse.
  
  Providing, of course, that the bill was on someone else. Because caviar, smeared on blinis or
  piled high on baked potatoes, sure didn't
  come cheap. There may have been other things on the menu, but no one
  paid them much heed. This was all about lashings of the black stuff.
  
  
  
  
  
  Caviar Kaspia's signature baked potato and caviar: ‘there are few better dishes on earth…only the
  price, at just under £150, is ridiculous'
  
  Caviar Kaspia popped her final tin about two decades back.
  And that site, hidden down a smart Mayfair mews, was taken over by Gavin Rankin (who used to be the boss), and transformed into
  the brilliant Bellamy's. It prospers to this day. Kaspia, on the other hand,
  went quiet. Until last year, when she reopened as a members' club in another Mayfair backstreet.
  But a £2,000 a year membership fee proved hard to swallow, meaning the doors were opened to the great unwashed.
  
  
  Which is how we find ourselves sitting in a rather handsome - albeit near empty - dining room,
  lusciously lavish, under the stern gaze of a stern painting of a
  very stern man. The soft, crepuscular gloom is broken up by
  the glare of table lamps, indecorously bright, while a loud
  soundtrack of indolent, indeterminate beats throbs in the background.
  
  The whole place is scented with gilded ennui.
  
  Our fellow diners are two young South Korean women of pale,
  luminescent beauty, clad in diaphanous couture.
  They don't speak, rather communicate entirely via camera phone.
  Pose, click, check, filter, post. Immaculate waiters hover in the shadows.
  
  
  
  We sip ice-cold vodka, and eat a £77 caviar and smoked-salmon Kaspia croque monsieur that tastes far better than it ought to.
  Next door, a large table fills with a glut of the noisily, glossily
  confident.
  
  We're looked after by a wonderful French lady of such effervescent charm and
  charisma that had she burst into an impromptu performance of
  ‘Willkommen', we would have barely blinked. Baked potatoes, skin as crisp as
  parchment, insides whipped savagely hard with butter and sour cream, are a study in tuber art.
  A cool jet-black splodge of oscietra caviar, gently saline, raises
  them to the sublime. Only the price, at just under £150 each, is ridiculous.
  
  But there are few better dishes on earth. I'd eat this every day if I could.
  But I can't. Obviously. That's the problem with caviar. One taste
  is never enough.
  
  About £200 per head. Caviar Kaspia, 1a Chesterfield Street,
  London W1; caviarkaspialondon.com
  
  ★★★★✩
  
   
  
  
  
  My favourite luxury dishes
  Tom's pick of the best places to splash the culinary cash in LondonTom's pick of the best places to splash the culinary cash in London
  
  The Ritz
  
  
  
  
  
  
  Beef wellington sliced and sauced at the table (£150) and crêpes suzette flambéed with
  aplomb (£62): Arts de la Table is edible theatre at its most delectable.
  
  
  theritzlondon.com
  
  Otto's
  
  
  
  
  
  
  Come to this classic French restaurant for the canard or homard à la presse (£150-£220 per
  person); stay for beef tartare (£42), foie gras (£22) and poulet de bresse rôti (£190,
  two courses).
  
  ottos-restaurant.com
  
  Sushi Kanesaka
  
  
  
  
  
  
  Piscine perfection comes at an eye-watering £420 per person,
  sans booze. But this 13-seat sushi bar shows omakase dining at its very finest.
  
  
  dorchestercollection.com
  
  Min Jiang
  
  
  
  
  
  
  The dim sum is some of the best in town. But don't miss the
  wood-fired Beijing duck (£98) - crisp skin first, then two servings of
  the meat. Superb.
  
  minjiang.co.uk
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  では、実際の火災保険料は改定によってどうなるのでしょうか。鈴木勇一郎「立教のキャンパスとその立地について」『立教学院史研究』第16巻、立教大学立教学院史資料センター、2019年、21-46頁、doi:10.14992/00018018。 "日本船主協会：海運資料室：海と船のＱ＆Ａ".日経MJ (日本経済新聞社).
  
  TOA株式会社（本社：神戸市、社長：竹内一弘）は、2023年3月8日から、および同15日からの3日間において、オンライン上でのバーチャル展示会「TOA CONNECT SHOW2023」を開催いたします。 ここでは、築年数及び建物構造別に、三大都市圏＋改定率が最大及び最小となった地域の改定率を表にまとめました。