This simply-styled restaurant in the Eixample district of the city takes its name from the Japanese word for “divine wine”. It 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 their own joint project that champions their "silent revolution”. 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 with hints of fusion and a nod to Catalan gastronomy. Choose between two tasting menus: “Clásicos” (featuring its signature dishes); and the longer Kamikaze (creative and seasonal recipes). Among its enticing array of courses (served mainly in very small portions due to the number of included options), the “cap i pota salty crème caramel with squid ink” and the quirkily named “What is that sea urchin doing in my mochi?” stand out.