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There is serious heart to be had at the centre of the city, thanks to Chef Pepe Moncayo's elegant spot, where novel ingredients are woven into the "concept" menu. What emerges is a sumptuous mash-up of dishes with Spanish and Japanese influence. Chef flexes his creativity on the omakase, and diners won't leave hungry or feeling pinched. From a sake-infused chawanmushi with pickled watermelon, ajo blanco featuring a pearly white scallop with mustard seeds, to a single oyster tempura, this team loves to take risks and challenge diners. 
The bar program is serious in its own right, and cocktails, like the "nod to the kurose toji" with its refreshing mix of barley shochu, green apple, and orgeat, are not to be missed.