Humo Negro

Humo Negro is an izakaya on Carrera 5 in Chapinero Alto, Bogotá, Colombia, run by chef Jaime Torregrosa, formerly head chef at El Chato. The concept blends Japanese and Nordic techniques with Colombian river fish and coastal seafood, and much of the menu passes over charcoal, which gives the restaurant its name and its signature aroma. It sits within the same food-focused neighbourhood as several of the city's best-known independent restaurants. The signature dishes centre on the grill: charcoal-grilled Colombian seafood, skewers from the izakaya grill, and pirarucú, the Amazonian river fish, served with Amazon fruit. Small plates arrive in sequence and are designed for sharing, so a table typically orders several dishes and adds more through the evening in the izakaya manner. The beverage programme pours sake alongside Colombian spirits and cocktails, and the pairing of Japanese drinking culture with local ingredients is one of the restaurant's defining features. The dining room is dark, compact and evening-focused, with a moderate noise level and a relaxed, after-work mood; dress is casual to smart casual. The counter seats fill first, and those who want to watch the grill work should ask for counter places when booking. Prices are in the upper-middle range at roughly COP 60,000-140,000 per person (about USD 19-44), depending on the number of plates and drinks. Service is evening-focused, from 6:30PM to 11PM on weekdays and from 2PM to 11PM on Saturday, and the restaurant is closed on Sunday. Reservations are recommended and can be made online through the restaurant's own booking page. Because the room is small, booking a few days ahead is sensible, especially for Friday and Saturday, and walk-ins may find only limited space at the bar. The restaurant is easy to combine with other Chapinero Alto venues for an evening out. Groups of two to four suit the sharing format best, and visitors who like sake can ask the staff for a pairing recommendation to go with the grilled dishes.