Seafood, meat, and everything in between—our recent visit to @kajilimassol had it all. From tangy ceviche to perfectly glazed salmon nigiri prepared right in front of us, every dish arrived with bold personality and a playful sense of theater. We booked the counter to catch the action up close, and the entire evening felt like a culinary performance as much as a meal. The moment we stepped in, the space greeted us with bright, contemporary lines and a warm, buzzing vibe. The open kitchen crowned the room, a stage where chefs moved with practiced calm. It wasn’t just dinner; it was a live show, with steam, citrus sparks, and the careful clink of chopsticks and small plates creating a rhythm we could follow all night. Servers navigated the floor with a blend of attentiveness and easy-going charm, knowing when to share a quick backstory about a dish and when to simply deliver a plate with a smile. We started with the ceviche—the tang in the citrus lifted by a kiss of heat and a whisper of herbs. The fish—bright and fresh—held its own against the bracing lime and mild jalapeño, creating a bright, zippy start that woke the palate. The texture was clean and taut, letting the citrus do the talking without overwhelming the fish’s natural sweetness. It was the kind of dish that invites a breath and a nod: simple components, elevated through balance and restraint. Then came the salmon nigiri, a highlight that turned simple sushi into a showpiece. The nigiri arrived with a glossy glaze that shone under the kitchen lights, the salmon’s fat ribbons just barely melting into the warm, softly seasoned rice. What stood out wasn’t just the sweetness of the glaze but the precision behind it—the chef’s touch, here gentle and deliberate, ensuring every bite was a harmony of savory, sweet, and sea-bright notes. The salmon’s richness was offset by the acidity in the glaze and the clean bite of the rice, and the moment when the fish nearly dissolved on the tongue felt almost ceremonial. Watching it be prepared right in front of us added a layer of connection that you don’t get from stand-alone plates: we could see the craft, smell the glaze’s caramelized perfume, and feel the heat of the moment as a finishing torch flashed briefly over the surface. Beyond these two standouts, the menu carried the energy forward with a sequence of bold profiles—seafood flavors that sang, and meat-centric bites that carried a confident, almost fearless finish. The kitchen didn’t hesitate to blend textures and temperatures: a cool, citrusy opener followed by a warm, lacquered bite; a crisp finish on a dish that previously wore a velvet mouthfeel. Each plate carried a narrative, and the pacing felt carefully stitched to the room’s tempo, so we never felt rushed yet always felt the momentum of the night. Service complemented the culinary show. Staff explained the concept clearly—an ode to fresh ingredients, prepared with an eye for theater and a heart for flavor. They recommended pacing, offered perfect pairings, and checked in with just the right cadence: enough to feel cared for without interrupting the flow of the kitchen’s action. We were guided toward one or two sake choices and a light white wine that refreshed between bites, cutting through the salmon’s richness without stealing the spotlight from the fish itself. What stood out most, aside from the dishes, was the overall approach to experience. Kajili Massol invites guests to be part observer, part participant—watching the glazes caramelize, listening to the sizzle, and savoring the moment when a bite delivers more than just taste, but a little memory. The open kitchen makes flavor discovery feel collaborative: we and the chefs are in the same conversation, the plate a reply that lands with confidence. If you’re contemplating a visit, here are a few tips to get the most from the Kajili Massol experience: - Sit at the counter: you’ll get the closest view to the flame, glaze, and knife work that define the night’s rhythm. - Pair thoughtfully: ask for a sake or a crisp white to balance the seafood’s brine and the glaze’s sweetness. - Embrace the pacing: meals here unfold with intention. Resist rushing and savor the little theater moments—the moment a fish slice hits the rice, the quick flip of a pan, the final brush of glaze. - Share a few plates: the menu’s breadth shines when you try a couple of different textures and preparations to compare notes with your dining companion. - Reserve ahead: the counter seats tend to fill up quickly, especially on weekends; booking in advance is worth it for the full front-row experience. Bottom line: Kajili Massol delivers a vivid, flavorful night out where seafood, meat, and everything in between come alive with texture, color, and a touch of performance. From the tang of ceviche to the glossy finish on salmon nigiri straight from the chef’s hands, the menu keeps pushing bold boundaries while staying true to the essence of fresh ingredients. For those seeking a lively, engaging dining outing with a clear focus on craft, this is a destination that earns its applause. If you can swing it, the counter seats offer the best seat in the house for a memorable, flavor-forward evening.