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The Japanese restaurant Yama is based on the personalisation of the gastronomic experience structured around a changing sushi menu, which evolves and transforms for around 68 euros. One that is only served to two customers per table, and four per service.
Only Eric works at Yama Sushi, who acts as owner, chef and head waiter. He, as director, was the one who decided to open this enclave only four days a week, from Wednesday to Saturday for lunch and dinner.
All this exclusivity suspended around his ritual, together with his elevated vision of Japanese haute cuisine, has led him to have an infinite waiting list that extends until the first quarter of 2025.
Eric decided to set up this new business model that leaves only two tables to be served in a synchronised manner, offering the intimate and personalised character of the omakase experience.
In his gastronomic proposal, orchestrated around simple but sublime dishes to be paired with his selection of natural wines, the chef directs the ritual, and the diner must rely on his recommendations at all times.
Its menu varies daily depending on the product and the seasonality dictated by the market, using the best possible raw material from varieties such as koshihikari rice with which it makes nigiris, gunkans or futomakis.
