This Modena establishment bridges Japanese tradition and contemporary fusion with technical precision and multi-sensory progression. The menu highlights Nigiri Yume, featuring flame-seared salmon finished with a tropical glaze, and the Tartare Fravi, where fish is cured in a piquant carrot reduction and topped with crisp kataifi. Aromas of toasted sesame and truffle oil permeate the space, while textures range from the buttery silk of Mazara red prawns to the crunch of tempura-fried uramaki. Each plate demonstrates a mastery of the blowtorch and knife, balancing mineral-rich seafood with vibrant, fruit-forward sauces.