This restaurant has risen like a phoenix with a renovated look that retains its minimalist Japanese essence that connects us with nature. The main focus here is the dining counter (with seating for just eight guests) where the Omakase menu is the star of the show. The counter is complemented by a couple of tables that can serve another 10 customers, and where you can also choose between the tasting and à la carte menus. Chef Edson Yamashita is a master of the Omakase style, showcasing his incredibly precise cutting and slicing skills in front of our eyes (the sushi sequence is a spectacle in itself). The courses are particularly well balanced, and are enhanced with strong technique, a delicate touch and umami flavours that resonate on the palate. Before embarking on the menu, the chef usually shows guests at the counter a box containing the ingredients they are about to taste (Tuna toro, Pacific hamachi, sea bream, Japanese scallops etc), explaining the provenance of each one. In the evening, the Omakase menu is the most extensive and gastronomic of the options on offer here.