Chef Carlos Muriel Brazo

I worked in Japan as a chef in 2017 for the first time, it was in a spanish restaurant in the center of Nagoya.

I always had passion for japanese cooking and culture, but it was there when I decided I wanted to learn the art of sushi.

After working in London as well in the Malibu of "the Ned" in bank street, and saving some money, I went back to Japan, to Tokyo this time.

I worked in Hokkori kasumi gaseki, near toranomon, a japanese izakaya. While I was there I also did the TSA (Tokyo sushi academy-Tsukiji Branch) and got my diploma as a sushi chef.

Giving an omakase service is what I find the most beautiful experience. (Omakase: (it means like "trusting the chef" leaving to him the menu he makes, with the best products he could get)

Thats why I want to create some menus for you, depending on the season products, and giving you the best nikkei omakase experience you could get, with two appetizers, sashimi, and then 8 different type of nigiri, maki, and tamagoyaki to finish. (Nikkei: from japanese descendance, in food it means mixing latin or other countries products and techniques with japanese)