"Cut and cook" is the meaning of the Japanese term that gives this recently refurbished establishment its name, an address that surprises with its elegance and intimate ambience. At the helm of the knife is Chef Tiago Penão, whose mastery of fusing the traditional with the contemporary comes through in precise, well-conceived dishes. In the room, which has a counter for twelve diners, the chef and his dedicated team bring a single Omakase menu to life, where not only product quality but also Omotenashi – the most genuine form of Japanese hospitality – take centre stage. The experience is offered in two sittings, so advance booking is advised – embark on this exclusive journey!