Izakaya

The space is small but full of style. A counter for fewer than 20 people, partly illuminated by red neon lights. The atmosphere is frenetic: the music is loud, people talk loudly, and in the kitchen, it's challenging to keep up with the fast (but no less precise) pace at which everything happens. This is Izakaya, by Tiago Penão, the chef of Kappo, just a few meters away. And that's how izakayas are in Japan. Like a good Japanese tavern, there's no shortage of sake options to accompany the meal, as well as classic izakaya cocktails. As for the food, there's plenty to choose from, small and varied portions, perfect for sharing at the counter. When in doubt, trust the chef and go for the Omakase menu.