At Akase, where the restaurant describes what it offers as 'market-inspired cuisine with a Japanese soul', the focus is on ingredients sourced from in and around Cádiz in order to create surprising Japanese cuisine that is guaranteed to please guests’ palates. Chef Jaime Mena’s cuisine, with its emphasis on show cooking for a maximum of 8 covers per service, is showcased on a single tasting menu ('Daimyo') that starts with several dishes local to Cádiz but prepared with Japanese cooking techniques (cuttlefish cut into usuzukuri, blue crab marinated in sake, cured Cádiz whiting, etc.). When it's time for dessert, they also turn to classic Japanese creations to introduce us to koji (a fungus used in fermentation to make soy sauce, miso, sake, etc.) and, through bubble tea, to explore the bodegas and vineyards of Jerez and its surroundings. We strongly recommend booking ahead.