A contemporary restaurant spread across two floors, each of which has its own sushi bar (the one upstairs is a private space). Here, chef José Osuna showcases his contemporary take on Japanese cuisine on an à la carte (among the hot starters, the trio of Carabinero prawns in three textures stands out) and a Omakase menu (with 10 courses, available at lunchtime only, the other with 17), while using Spanish ingredients as the basis for his cooking. An interesting decorative feature here is the use of a tiger motif (“tora” in Japanese) on the crockery and uniforms.