Just 14 guests, seated in a horseshoe arrangement around two chefs, witness the preparation of each dish in real time. Fish, in all its variations, takes shape before your eyes, while conversation with those preparing it becomes an integral part of the ritual, essential for unlocking the secrets of the Japanese art of sushi. Eating with your hands is encouraged, as tradition dictates, and we recommend pairing the experience with one of the sakés offered by the glass, to complete the Japanese immersion. At lunch, the menu is more streamlined, but it’s worth taking the time to savor every detail. Among the creations that won over our inspectors: the Japanese scallop and squid tartare, enhanced by delicate notes of soy and yuzu in perfect balance, with wasabi applied with masterful restraint.