OFFERING: Urban Japanese cuisine with definite western culinary accents. Sushi like the Wagyu Nigiri with kisami in the picture, rolls (everything from the popular California to the Anticuchero with prawn tempura, avocado, cream cheese and butterfish on top, also including SexyTuna with tuna and strawberry and the Bad Boy with beef tenderloin), gyozas cooked in the classic way, pan fried and then steamed left uncovered and roasted, dishes such as Octopus with olive sauce, Eel donburi and Lightly roast toro, Fish skewers, meat and vegetables made on the traditional Japanese charcoal grill or ‘robata’. HIGHLIGHT: Co-founded by Venezuelan chef Fabiola Lairet, one of the few sushi-chefs in the world with the official certificate granted by the Sushi Skills Institute and AJSA (All Japan Sushi Association). INTERIOR: Izakaya style, with soft lighting, marble and wooden table tops, a small covered patio with natural light, and the open plan kitchen which is visible from the street. RECOMMENDED: Double helpings, desserts made for sharing like the American tarts and pies (NY Cheese Cake, Lemon Pie, Chocolate Cake and Carrot Cake), and elaborate cocktails are the perfect pairing for a memorable experience.