The access door to the events comes from a combination between a list of the chefs’ recommendations and the organization. The collaboration of brands akin to the proposal offers the possibility to dress ad-hoc a unique space with the brands’ most recent collections and objects. 25 people around a chef who doesn’t reveal himself, just like his menu isn’t revealed, hence the concept of “Omakase”: a Japanese expression meaning “I leave it up to you”, letting the chef cook whatever he wants, the client cannot choose and must accept the dish that comes to their table.
An assertion of the unexpected, of the non-planning but with the proposal’s quality guaranteed, both by a location in the middle of nature (in the slopes of Mount Jaizkibel in Hondarribia), and by the delicacy of the space design and KM.0.'s product quality.
Pop-ups have become popular recently. Traditionally, empty spaces have been used for art and product exhibitions, as restaurants or to host talks, among others. They can last for a few hours or a few weeks, depending on the proposal. Pop-up events bring together the expected and the unexpected: the place, time and secret exclusivity increase enthusiasm and curiosity around the proposals and calls.
The pop-up concept is an emergence, apparition, or surprise. The trend began in cities like New York and London, where new designers and chefs looked alternatives to make their work known beyond usual circuits. Unique menus were offered directly by a chef in private houses, basements, or terraces, characterized by being served on one single table set for maximum 25 people.
