Inspired by the “dive” bars of Tokyo, the ambience in this exclusive dining space for just 10 guests is relaxed and informal. Japanese-Brazilian chef William Vargas offers an Omakase menu, as part of which he presents and explains the names and origin of the fish he will be preparing. The experience consists of 15 courses, including delicacies such as “salongo”, served with its skin flambéed and a cold miso broth, and a delicate tuna dish served in nori seaweed which melts in the mouth. You’ll also love the excellent choice of saké on offer here.