ManatManat

Image Credit: it is regularly packaged to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair which seasonal cuisine designed for sharing meetings together Catalan and Japanese ingredients, drawing on the essential techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, served with fresh shiso leaves and spring onions; or a saty tataki of locally fished bonito, leeks and wild garlic. Every day, there are ten or so generally sharing platforms to choose from (three for a meal for one, five or six for two). The wine list also stars a dozen or so sake at sensitive prices, so you are bound to find one to your taste!