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A sushi restaurant tucked into an annex of the Puente Romano hotel, run by an Argentine sushiman whose specialty is aged and cured fish. The room splits into two: The Lounge has low tables and sharing plates, while the Omakase Bar is quieter and reserved for the chef's tasting menu, plated in front of you. The sommelier focuses on sake, which is either very niche or exactly what you needed to know.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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