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 brilliantly weaved into the "concept" menu. What emerges is a sumptuous mashup of dishes with Spanish and Japanese influence. The space is cavernous, modern, yet inviting—with a polished bar, black-tile floors, and sultry metals. Most go for the "kaiseki," but à la carte items are well worth their weight. 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 hits every nuanced flavor out of the park. Inspired desserts, like an ube popsicle sprinkled with coconut and draped in chocolate, bring your meal to a meteoric finish.
- MICHELIN guide inspectors
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