This small Japanese restaurant has good intentions, avoids fusions and focuses on fresh, locally-sourced ingredients. They purchase their raw goods at the Boqueria, Ninot and Sant Antoni markets every morning. There are two bar counters, one at the entrance and one in the back. Informal, friendly service. The chef’s speciality is onsen tamago, a slow-cooked organic egg served with cold broth, sea urchin, ikura (salmon roe), squid and caviar. The flambéed Wagyu beef nigiri is also very good. They serve several very interesting set menus at good prices. A place to keep your eye on.