Kobos Cortés
Founding chef of Ebisu by Kobos, an omakase sushi restaurant in Madrid's La Latina, trained in Tokyo under Chef Norihito Endo.
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Kobos Cortés is a Madrid-born chef with Andalusian family roots who made several trips to Japan for sushi training, meeting his mentor, chef Norihito Endo of Ebisu Endo in Tokyo's Shibuya district, on his second trip. What began as an underground sushi supper club in a Madrid apartment during the pandemic in 2020 grew into Ebisu by Kobos, which moved through the basement of the bar Matritum before settling into its own standalone space in La Latina by 2022. He builds his omakase cooking around technique, product and season, and the restaurant is listed in the Michelin Guide.
From @Kobos Cortés on Instagram
Ya habéis probado los platos nuevos traídos desde Japón de nuestro menú omakase? Tenemos aperitivos muy diferentes que seguro que os sorprenderán! Podéis reservar en nuestra web! #omakase
¿Sabéis que en Japón es de vital importancia que un cocinero afile sus herramientas todos los días? Utilizamos piedras al agua japonesas que evitan que el acero se destemple a causa de la fricción de las piedras de afilar en seco. #hayqueafilarloscuchillos #hayqueafilar #yanagiba #kireaji #masashifu
NOS VEMOS EN SEPTIEMBRE!!! Gracias a todos por haber formado parte de una temporada maravillosa. Volveremos con las pilas cargadas y la cabeza llena de ideas para compartirlas con todos vosotros! Arrancamos septiembre con muchas novedades no os lo perdáis!! Podéis reservar en nuestra web ebisubykobo
Biography
Early years
Kobos Cortés is from Madrid, with Andalusian roots on both sides of his family; his uncle is the flamenco guitarist Gerardo Núñez.
Career
Kobos made several trips to Japan for sushi training, meeting his mentor, chef Norihito Endo, on his second trip. Endo ran the Edo-style sushi bar Ebisu Endo in Tokyo's Shibuya district, and Kobos worked there unpaid at first, eventually receiving pay after about a month and a half of long days. Back in Madrid, what began as an underground sushi supper club in an apartment during the pandemic in 2020 evolved into Ebisu by Kobos: it moved into the basement of the wine bar Matritum, opened as a seven-seat counter of its own near Plaza de la Villa in January 2022, and moved to Calle Luciente in La Latina in 2023, where it seats nine at a single counter. The restaurant is listed in the Michelin Guide.
Philosophy
His stated work philosophy rests on three pillars (technique, product and season), combining Japanese tradition with local seafood in an omakase format built on trust between diner and itamae. He follows what he's described as the purest tradition of Edo-period sushi, without fusion elements.
Restaurants
Kobos Cortés in our guides
Editorial guides featuring Kobos Cortés’s restaurants.
Accolades
- ·Michelin Guide Selected, Ebisu by Kobos
Frequently asked
Who is the chef at Ebisu by Kobos?
Kobos Cortés, who founded the restaurant after training in Japan under Chef Norihito Endo at the Edo-style sushi bar Ebisu Endo.
What style of sushi does Ebisu by Kobos serve?
Ebisu by Kobos serves Edo-style omakase sushi combining Japanese tradition with local Spanish seafood.
Where is Ebisu by Kobos located?
Calle Luciente, in Madrid's La Latina neighbourhood.
What is Kobos Cortés's cooking philosophy?
He describes his work as resting on three pillars (technique, product and season), combining Japanese tradition with local seafood in an omakase format.
Where did Kobos Cortés train as a sushi chef?
In Tokyo's Shibuya district, at the Edo-style sushi bar Ebisu Endo, under chef Norihito Endo, whom he met on his second trip to Japan.
How did Ebisu by Kobos start?
As an underground sushi supper club in a Madrid apartment during the pandemic in 2020, before moving into the basement of the bar Matritum and then into its own standalone space in La Latina by 2022.