"Wearing its fishy heart on its sleeve, this restaurant sports hundreds of tiny metal scales on its walls and a counter near the entrance displaying a bounty of seafood produce. These ingredients, ranging from skrei cod to scallops, are treated in a variety of ways, including raw preparations like tiraditos, tartares and ceviches. The titular ‘king of the sea’ does of course make an appearance too. The same team is behind Ceviche Bar on the other side of the city." - Michelin Inspector
