Fermintxo

Plump grilled mackerel pike Japan's taste of autumn

We use only the freshest seasonal sanma (mackerel pike) in dishes inspired by local cuisine that mixes the taste of sardines and citrus fruit. The aro read moremas of fish fat and lightly grilled fish skin blend with the refreshing zing of citrus fruit acidity in a glorious harmony. We serve our fish with baked eggplant, yet another tribute to the flavors of autumn. We use only the largest mackerel pike available, weighing 180-200g, imported from Nemuro, Hokkaido. The fish's large size ensures it has plenty of fat, and even the simplest preparations can bring out its delicious taste. Our open kitchen space allows me to see the faces of our guests and better meet their needs and desires. I take it upon myself to attend to my customers' needs and adapt to them, from simple friendly conversation to detailed descriptions of our dishes. Both casual and elegant, our exquisite floor combines the warmth of a wooden floor to white stucco walls. An open kitchen design further opens up the space, and private rooms are also available at the back of the restaurant. We are versatile in our set up and can accommodate any situation! learn more from chef