After traveling to Japan for extensive training in his craft, Félix Jiménez returned to Logroño, the capital of Spain’s Rioja province, and created a restaurant that could pass for one located in Tokyo. A fan of the current trend of aging fish, Jiménez offers nigiris topped with cuts that he ages between anywhere from 5 to 21 days. The omakase-only experience is served to a maximum of ten people per seating, and an excellent selection of sakes accompanies the sushi.