There are restaurants with proven reliability. You always eat well and they always live up to expectations. One of them is Nomo, which, since opening its first restaurant in Jardinets de Gràcia, has always been a benchmark for quality sushi and other Japanese dishes at reasonable prices. Their good work has led the three partners, the Molina-Martell brothers and chef Naoyuki Haginoya, to open new establishments without falling into the vices of large groups. They like to emphasize that, ultimately, they have always been a family business that has become more professional.

If you've been to Tokyo, you've surely visited the Asakusa neighborhood. Entering it means immersing yourself in one of the most traditional places in the Japanese capital, which maintains a sense of yesteryear. It houses theaters, the Senso-ji temple, craft shops, a park, and small taverns (izakayas) serving refined cuisine. In this setting, today's protagonist, Daisuke Fukamura, learned to make traditional sushi. Sushi, in Japan, is something much more serious than what we're used to serving here (and we're leaving aside the plastic trays from convenience stores). In Japan, eating sushi means sitting at a counter while the sushi master makes each of the mossos with whatever he has that day and deems necessary for you to eat. He has trained for many years to be able to do this. He has perfected his knife sharpening and cutting techniques, and he faces the challenge of serving everything at the correct temperature. While he's cooking his artisanal dishes, he places them in front of you, and you, with your hands—very important—pick up the little ball of rice with raw fish on top and eat it. I'm telling you this because, in part, it's the new offering at Fukamura Restaurant.