Time Out says
Top-quality sushi and an open kitchen are the hallmarks of this swish Asian restaurant in the Hotel Bellevue. It’s, in fact, a fusion cuisine, in that in chef Saša Pribičević uses locally sourced Mediterranean ingredients from nearby organic producers to create his sublime maki, nigiri and chirashi, not to mention kimchi and dashi fish soup. Invention isn’t restricted to your main course – the matcha ice cream comes with a sweet paste of healthy adzuki beans. Authenticity stretches to the drinks list, where you’ll find Japanese whiskies from the likes of Nikka Taketsuru, sake brandies and wines, both sparkling and still. The acclaimed Frantić-Šekoranja studio was responsible for the exquisite decor. Open from July to December.