Yama, in Granada, is on the Olympus of restaurants, the one that forces you to wait one, two or three seasons to eat in them. The establishment, which serves four diners per shift, reopens this Wednesday after a hiatus due to the paternity of its owner and chef.
Yama uses fresh products, including 'wasabi' that he grates with a small shark skin sandpaper. The gastronomic experience is capital and, although one finds sushi, what happens there is not what usually happens in a restaurant using this type of cuisine.