Over the years Basara has accustomed us to a degustation of Japanese cuisine that is precise, creative, very attentive and never improvisational. These days they are also dedicated to training young chefs that understand how to bring the tradition of Japanese cuisine to the city and the world. They are trained to master the arts of cutting and shaping, and unconventional production techniques that require a high level of attention to detail. Another jewel in their crown is the amateur courses, dedicated to sushi and wagashi (Japanese confectionery). The calendar is rich and varied! Don’t forget the degustation side: if you want a quick lunch in the Nippon tradition there is also a Kaiten restaurant on the top floor, aka sushi train style. Zen garden included: sublime!