What is most striking about this restaurant, which could be defined as a western teppanyaki (the griddle is the gastronomic epicentre of everything), are the two very young chefs behind the proposal (Miguel de Aguilar and João Kather), both under the tutelage of the MOM Culinary Institute but with incredible skills for their age. The restaurant, which is full every day for diners to enjoy its menu (which changes weekly) or the accompanying omakase menu, has a good Japanese-style bar and is clearly committed to market cuisine, often fusing Spanish and Asian flavours. Interesting dishes? We particularly liked their scallop, corn soup and black garlic combination.