Japanese, built around yakitori: everything cooked over charcoal with classic Eastern seasonings, and about 80% of the ingredients imported from Japan. Chicken is the star, using every part of the bird for a kind of casquería, and the seasonal vegetables come from the neighbouring Mercado de Chamberí. Omakase runs alongside the à la carte.

That's the house line, and the grill proves it. Everything is cooked over charcoal with classic Japanese seasonings, around 80 percent of ingredients are imported from Japan, and chicken is the star, bought from local partners and used down to every last part, so the skewer list reads like a Japanese casquería: heart, liver, gizzards, soft cartilage and a crispy chicken skin that takes five days of work. Seasonal vegetables come from the neighbouring Mercado de Chamberí, which has supported the restaurant from the start. The gift voucher invites you to 'walk the streets of Togoshi Ginza', the Tokyo shopping street whose spirit the place borrows.

Skewers start at around €3: chicken breast with salt, sauce or wasabi, negima of thigh and spring onion, homemade tsukune with an optional slow-cooked egg, Iberian pork with ponzu, asparagus wrapped in pork, scallop, Ávila beef tongue and Tajima wagyu, with tastings of five or ten chef's-choice skewers. Beyond the grill there are Nagoya-style tebasaki wings, karaage, chicken nanban with aurora sauce, Japanese croquetas, agedashi tofu, gyoza of Iberian pork, natto, house pickles, a Tokyo-style chicken ramen, Ebro eel on rice, black cod, curry 'the way my mother made it' and sautéed udon. Desserts include green-tea flan, a Japanese cheesecake, yakimochi, dorayaki and chiffon cake.

Two omakase menus, served to the whole table, cost €60 and €80, the more expensive being the more personalised.