From Japan have come all kinds of culinary trends: sushi, ramen or mochis… to name a few of the most established, but there is a new concept that is beginning to be repeated in some restaurants, the omakase. This Japanese term could be translated into English as “I leave it in your hands”, that is, it is the chef who chooses the dishes you are going to eat, taking into account the tastes and preferences of the diners. The usual protocol is that between 10 and 20 pieces of sushi are served, usually accompanied by Japanese tea.
Kappo
At Kappo the dining experience is based on the omakase concept, where there is no closed menu. The chef, Mario Payán, designs a personalized culinary journey, serving between 15 and 20 dishes with a focus on seasonal produce, technique and a careful presentation that combines shapes, colors and textures. All this translates into a unique proposal that prioritizes flavor and excellence in every detail.
One aspect that distinguishes Kappo is its meticulous work with maturation. In the kitchen, between 18 and 20 types of fish are used, subjected to maturation processes ranging from 3 to 26 days. This method enhances the flavor and texture of the fish, always respecting its freshness and quality. In addition, special attention is paid to sustainable capture, ensuring that the fish are caught without suffering.
📍Location: Calle de Bretón de los Herreros, 54 (Chamberí).
💶 Price: €€€€€
Tora
With José Osuna at the helm, Tora stands out for its 17-course omakase menu that combines Japanese cuisine with Mediterranean influences. The experience takes place at a bar that seats 10 people, where the chef prepares the dishes live.
The meal begins with a series of hot and cold starters, followed by a selection of nigiris, where the chef plays with the textures, flavors and different types of fats of the fish. Each dish is meticulously prepared in front of the diner by the itamae, master of sushi, which allows you to enjoy the creative process.
📍Location: calle Padilla, 5 (Salamanca).
💶Price: €€€€€
Zuara Sushi
Zuara, which is about to change location, although they have not specified the new one, is the successful space created by chef David Arauz. This restaurant with a Michelin star and a Repsol sun is also a bet for the omakase concept . About what you are going to try before you go you know just enough, that there is a maximum of 12 diners, that the menu includes between five and seven passes of cuisine and up to eleven of sushi and that its main bet is for simplicity and quality.
📍Location: Calle Pensamiento, 28 (Tetuán).
💶Price: €€€€€
Ugo Chan
Hugo Muñoz is in charge of Ugo Chan, which has a menu that changes with the seasons and also the omakase bar option. It is very exclusive, with capacity for only four people, which guarantees an intimate experience. Fusion is part of their creative identity, so you can expect unorthodox mixes like tripe gyozas. If you want some more clues as to what you’ll be tasting, Muñoz is very active on social media, so you can find some of his creations on his Instagram account.
📍Location: Félix Boix street, 6 (Chamartín).
💶Price: €€€€€
Sen Omakase
On the more purist side of this trend is Sen Omakase. This restaurant combines Japanese gastronomy, art and culture. Its omakase menu, served in four different spaces, fuses sushi and kaiseki cuisine, emphasizing seasonality and respect for tradition. Chef Steven Wu designs, cooks and presents each dish, using a mix of local and Japanese products.
Following the kaiseki philosophy, the menu celebrates the seasons in a very particular way: Hashiri, with delicate ingredients at the beginning; Shun, when they reach their peak; and Nagori, marking their farewell until next year. This attention to natural cycles turns each bite into a tribute to the flavors of each season.
💶Location: Calle Santa María Magdalena, 14 (Chamartín)
📍Price: €€€€€