The talented chef, Yuval Ben Neriah has put his skills into concocting Japanese street food. And the result includes some extremely lovely dishes served in a hybrid setting combining a western bistro feel and Izakaya style. The vibe is warm, the service is pleasant, and the excellent sake menu includes a good selection of wines to accompany the different moments in the meal. Here you will have the opportunity to explore the full repertory of Japanese cuisine. The light and refreshing lobster maki are an excellent mise en bouche. The grilled fish salad concentrates many delicate flavors with kombu noodles, grilled sesame, kanpyo and nori slices, which all harmoniously enhance each other. The nigiris are served in sets of five including salmon, tuna, white fish and shrimp. Each piece is flavored with quail or fish eggs, or dill, transforming this very classic dish into something very subtle. The shrimp tempura, made with excellent quality ingredients, are delicious and very accurately prepared. The Japanese mustard sauce and black pepper give an oriental touch and delicious flavor to a beautiful piece of scalloped meat. And to finish on an original note, try the Milk and Porcini chocolate cream, an unexpected combination of mushroom and chocolate, with a miso mousse. The taste is unique, with a harmonious blend of cream and mousse textures, and delicate but distinctive flavors. This is a very fine dessert.