“Cut and cook” is the meaning of the Japanese term that gives this place its name, and today it surprises as much with its contemporary elegance as with its intimate feel.  Heading up the cuts is chef Tiago Penão, whose mastery in fusing the traditional with the modern shows in dishes that are flavourful, precise and beautifully thought through. In a space with an L-shaped counter for 12 diners, the chef and his dedicated team bring a single omakase menu to life. Here, the excellence of the produce stands out in a very special way: the nigiris are spectacular, celebrating the quality of local fish and seafood while combining different techniques (maturation-chamber ageing, curing, embers, maceration), as does the team’s commitment to Omotenashi, the most genuine form of Japanese hospitality, designed to honour and delight guests. You’ll need to arrive a little early, because everyone begins this exclusive gastronomic journey in sync!