This über-cool Japanese is part of the Conservatorium hotel (see also here) where I celebrate in perfect syncretism the festivity of Santa Lucia on December 13th. We open clinging glasses with very well chilled Reedier champagne and opt for some classic sashimi. The piece du resistance is however black cod marinated in some sort of rice sweet wine (I guess a Japanese version of Marsala) which melts in the mouth and I believe can rightfully qualify as the transformation of heaven into fish. Very good service, quite expensive but worth it. Reservation is essential and dining early is also advisable.