Casablanca, Morocco

Changing up the face of Japanese dining in Casablanca, husband-and-wife team Yusuke and Noëlle Furukawa show a dedication to the craft in their open-kitchen restaurant. The team here produce an à la carte or omakase (chef’s choice) menu with their own Japanese vegetables, such as shungiku, daikon and mizuna, grown through a nearby organic farm, all of which lend weight to the dishes. Dakhla oyster with ponzu sauce and marinated aubergine sushi with ginger are standout dishes from an all-star line-up, produced by a serious and disciplined team.

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33 Rue Najib Mahfoud, Gauthier, Casablanca, 20250

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