RESTAURANT

JAPANESE CUISINE & VIBRANT TASTES
OF SOUTH AMERICA
BA3s, Chef Rojas and the team is sharing passion for food by blending the delicate flavors of Japanese cuisine with the vibrant tastes of South America.
Chef Jose Luis Rojas, alongside Chef Tatsuya Ogawa, invites you on a unique culinary journey where the precision of Japanese techniques meets the vibrant tropical flavors of South America.
With over 20 years of experience, the chefs have perfected traditional Japanese methods while embracing fresh, exotic ingredients from Latin America.
Their deep knowledge of both cuisines adds authenticity and richness to the menu.
Restaurant manager Christos and sommelier, brings extensive experience from fine dining and the modern Japanese restaurants.
His expertise in wine pairings and dedication to exceptional service ensure a memorable dining experience for every guest.
FUSION & TRADITION
The BA3 menu expertly blends delicate Japanese techniques like sashimi and gyoza with bold South American ingredients such as chili peppers and tropical fruits.
Each dish respects tradition while offering exciting, fresh flavors.
SHARING IS CARING
The BA3 menu is designed for sharing, inviting you to enjoy each dish with friends, collougues and family.
Offering set menus and group dining options, it’s a place to explore a variety of flavors together.
HISTORY
A cuisine was born in 1899 after Japanese migration in different countries in South America.
Japanese immigrants began fusing their traditional techniques with local ingredients, especially fish, chilies, and citrus.
This unique fusion evolved into a globally recognized culinary style that combines Japanese precision with vibrant
Latin flavours, creating innovative dishes that honour both traditions.