“Education and training are very important to us and we believe it’s the secret to our success. By taking the time to teach our Moroccan team ancestral techniques from the Japanese kitchen, our hope is that our guests are rewarded with an edible journey from Casablanca to Tokyo. We produce our own Japanese vegetables such as shungiku, daikon, and mizuna in an organic farm near Casablanca.”

Dahkla oyster with momiji (Japanese maple) and ponzu sauce; marinated aubergine sushi with ginger; and 100 per cent homemade ramen.

To find such a deeply authentic Japanese restaurant in Morocco, where the vast majority of places serve mainly salmon and sashimi, speaks of the couple’s dedication to their craft and their belief in a more adventurous dining public. They’ve also started their own production of Japanese vegetables like shungiku, daikon, and mizuna through an organic farm in nearby Tamaris, which lend weight to the dishes. A perch at the bar is the top spot for savouring the omakase menu.

“Yusuke Furukawa and his wife Noëlle have caused a sensation in the heart of Casablanca. From their open kitchen you get to see a serious, disciplined team hard at work creating light, authentic dishes that taste purely Japanese yet are constructed using top quality Moroccan products.” –Gilles Pudlowski, gillespudlowski.com