This unpretentious “taberna”, which takes its name from the Japanese word for “divine wine”, is run by two chefs who formed a close bond while working at Disfrutar (now a three-star Michelin restaurant) and went on to launch of their own joint project. Enric Buendia and Aristide Ribalta apply the techniques they have acquired in their quest for a creative approach that looks at Asian cooking (particularly Japanese) from a strong Mediterranean perspective. The end result is cuisine with surprising presentation and a nod to Catalan gastronomy. Choose between an à la carte that changes with the seasons and the Kamikaze tasting menu, available in two versions (short or long).