This establishment is undoubtedly unique; in fact, they have a very personalised approach to the dining experience here, as you practically eat in the kitchen. To ensure the utmost enjoyment, they focus on the experience as a spectacle that has only one ‘performance’ per service! In this small eatery inspired by traditional Japanese izakayas, where you’ll find a counter with space for just eight diners (all of whom start their meal at the same time), chef Luis Caballero creates cuisine with a true Japanese soul, albeit with influences from France and Scandinavia, and always based around the best locally sourced ingredients. Our recommendation? When you opt for a single seasonal menu (there is a shorter option for weekday lunches), it's not easy, but there is one dish that the chef delights diners with winter after winter: his signature Shiizakana with foie gras and shallots. Pair it with wines, sakes or the Fruits & Vegetables drinks (non-alcoholic option, only available upon prior request)!