Bold and unconstrained dishes such as nigiri paella, oyster tempura and red tuna bolognese make up the menu of this japanese-mediterranean fusion restaurant that never disappoints. Each dish is a spectacle of flavours and textures, complemented by an excellent selection of sakes. It’s a modest locale, with just a few tables and a restrained decor, allowing the food to be the true star. Its two chefs, Pablo Álvaro and Juan Alcaide, have an illustrious professional trajectory in kitchens such as DiverXO and the emblematic Kabuki. Diners can see them working at the bar that connects the kitchen with the dining room.