This small Japanese restaurant, a short hop from the historic Elvira Gate that served as the access point to the Muslim Granada, is surprising for its sobriety, with only three tables (maximum service for eight diners), a kakemo (hanging detail as a calligraphic scroll) and a sanxian (traditional Chinese instrument with three strings). Chef Zijian Xiong, better known in the city as Eric, likes to mature fish to add texture and flavour in a proposal that takes the form of two omakase menus (Umi and Yama), which revolve around delicious nigiris, makis and gunkan. Although there are some imported products (scallops from Hokkaido, hiramasa fish, etc.) he works mainly with local products, such as white prawns, prawns from Motril, or eel, which arrives alive at the restaurant and is slaughtered there and then.