Kanazawa

Beneath this name, which references the chef who opened the restaurant and the capital city of Japan’s Ishikawa region, lies a gateway to a different culinary world. The traditional kaiseki cuisine, recognised as one of Japan’s most refined styles since it was practised in the imperial court and accompanied the tea ceremony, aims to delight diners in this small, minimalist restaurant, with a single counter for eight guests. The courteous Chef Paulo Morais, who works in full view and explains each dish in detail, offers several menus (three at lunchtime, with the same appetisers, and six during dinner service) that remain faithful to the kaiseki philosophy; admittedly with some leeway, yet still respecting its essence. In the evening, everything takes on a more elaborate and haute-cuisine style. The quality of the fish and nigiris (scallop, clam, tuna belly, turbot, scarlet prawns...) is truly spectacular!