HE | ENG
a is not a brand name, It is a concept
restaurant, by chef Yuval Ben-Neriah
a combines between Raw and grill kitchen,
between primal and Prime, basic and high end
Earthly & Refined.
a is about redefining Simple.
Opening Hours
18:30 - 23:30
Mon - Sat
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Yuval
Ben Neria
Chef Ben Neriah is considered one of the most
appreciated, accurate, groundbreaking and creative chefs in Israel – a unique artist and restaurateur, specializing in Asian cuisines, with a bold personal local interpretation.
Culinary
The restaurant’s chef, Yuval Ben-Neriah, envisioned it as a culinary institute. It was destined to offer a place to experience rich, timeless knowledge well blended with the chef’s personal interpretation and daring culinary innovations. His idea to fuse Japanese and Western cultures into a slick lively elegance drove the architects to draw upon classic architectural idioms of form and matter in these two cultures, and re-sculpt them to create a calm yet assertive space and experience.
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Sake
The restaurant’s chef, Yuval Ben-Neriah, envisioned it as a culinary institute. It was destined to offer a place to experience rich, timeless knowledge well blended with the chef’s personal interpretation and daring culinary innovations. His idea to fuse Japanese and Western cultures into a slick lively elegance drove the architects to draw upon classic architectural idioms of form and matter in these two cultures, and re-sculpt them to create a calm yet assertive space and experience.
Local Produce
The restaurant’s chef, Yuval Ben-Neriah, envisioned it as a culinary institute. It was destined to offer a place to experience rich, timeless knowledge well blended with the chef’s personal interpretation and daring culinary innovations. His idea to fuse Japanese and Western cultures into a slick lively elegance drove the architects to draw upon classic architectural idioms of form and matter in these two cultures, and re-sculpt them to create a calm yet assertive space and experience.
Design
The restaurant’s chef, Yuval Ben-Neriah, envisioned it as a culinary institute. It was destined to offer a place to experience rich, timeless knowledge well blended with the chef’s personal interpretation and daring culinary innovations. His idea to fuse Japanese and Western cultures into a slick lively elegance drove the architects to draw upon classic architectural idioms of form and matter in these two cultures, and re-sculpt them to create a calm yet assertive space and experience.
