OFFERING: Japanese tapas, starters, sushi and desserts made with local products. The menu is renewed regularly, maintaining a balance between tradition and innovation.
HIGHLIGHT: The Japanese chef Naoyuki Haginoya, with a long career in Tokyo’s best sushi, izakayas and yakinukus bars, is leading the kitchen.
INTERIOR: A 570 square metre space on two levels, designed by Trenchs Studio, which feels calm and warm. Stucco walls and ceilings, wooden furniture, rustic flooring, vitrified tiles, and the collection of Keshiki collages (landscapes in Japanese), specially created by Esther Mir, made with pages from old books found in Tokyo markets.
RECOMMENDED: The Japanese oxtail croquette, the Scallop skewer with foie from the Empordà, the Open omelette with octopus, the Spicy prawns, the Red mullet tataki and the Futomaki spicy tuna,with rice from the Ebro Delta. The yakitori, created exclusively for this new location. The Cotton Cheesecake and the Mango crunchy mochi. Their own sake and organic wines, 50 references by the glass, and signature cocktails.
AVERAGE PRICE: 40-45 Eur.