Behind a small, discreet frontage, you’ll discover an authentic Japanese space. Here, chef Ashik Yonjan, supported by two sushi chefs, Danilo Moreira and Suman Suddhakar, presents an omakase offering using Edomae techniques, through which he channels his passion and dedication into small bites full of flavour, skill and balance. With an offering that shifts constantly with seasonality and product quality, it’s also common to find fish brought in from Japan to complement the experience. The experience unfolds in a minimalist setting, entirely clad in wood, centred on a counter with a maximum capacity of 10 diners, served in two sittings, with everyone served together; for that reason, it’s essential to stick to your booked time. Did you know? The chef’s favourite months are June and July, thanks to the greater availability, quality and variety of fresh fish.