“Himitsu Kichi”. A long semi-circular bar occupies the entire space with the itamaes in the center, it emulates the Japanese omakaze even though its proposal is not strictly so.
The room is original and impressive. There is only one long, semi-circular bar occupying the entire space, with the itamaes in the center, in full view, preparing the pieces of sushi and rolls. Himitsu Kichi -good luck with pronouncing and remembering the name, luckily enough with the address-, emulates the Japanese omakazes despite the fact that his proposal is not strictly so. You have the option of indulging in the sushiman’s creations, but you can also order à la carte.
The man behind the bar is Esteban Leira, who developed his career around fishing: he started at Midori and was followed by Azul Profundo and La Pescadorita. Leira created the menu thinking about people’s tastes, which implies certain concessions: very timid spicy, acid or astringent flavors; and the use of salmon. despite the fact that its cultivation requires the intensive use of antibiotics, and causes irreparable damage to the submarine platform.
The menu has entries such as gyosas (pork and shiitake), tiraditos (white fish with lime gel, pickled jalapeño and fish pork rinds), and okonomiyaki (a kind of tortilla) with bacon with shrimp, egg yolk and katsuobushi (fish chips).
The omakase, as tradition indicates, has a wide variety of options, some more successful than others. Among the nigiris there are options with waygu meat, but there is also an abundance of vegetarian options (beetroot and shiitake nigiri, fried tofu roll, etc). In general, the temperature of the rice fails, which arrives very cold instead of at room temperature, as tradition dictates. The highlight of the house is the salmon nigiri with truffle butter, which comes on a block of Himalayan salt and is flambéed at the table.
On the terrace there is a “secret” bar Amaterasu, specialized in Japanese whiskeys. They have 26 varieties to choose from, and good cocktails, with drinks made from whiskey and sake, among them some with whiskey, wasabi, and green apple cordial and another with sake, pineapple juice, eucalyptus cordial, and sesame oil.
