The place transports the customer to a 12-seat dining room that provides different environments at the table or at the Chef's privileged counter, without rotating tables, in the one seat only concept, in order to enhance the gastronomic experience.
Those who visit us enjoy something innovative in the city, in an inclusive context of Japanese culture, in the Edomae style. The form, materiality and the concept of architecture coexist in unison with the execution of our dishes, allowing our customers to get involved in the experience created.

Friends since the age of 5, with a lifetime of travels linked to study and gastronomic experiences, that were essential in the creation of our first project. The passion for receiving, combined with the knowledge and emotion for Japanese culture, led us to open Izakaya precisely on the street where we played since elementary school.

Pedro Ribeiro - Restaurant Manager
Rúben Mesquita - Chef

The product is purchased fresh, daily for the 12 places we contemplate, which allows us to create changeable menus.
We favor all locally sensitive products, we use fish from our coast and we directly import products from Japan that cannot be arrange in the western world.
We use the dry aging technique to recreate the ancestry of Japanese cuisine and improve the product.
Our entire menu can be adapted to vegetarians, and to different types of intolerances, upon notice at the time of booking.