Best Japanese Restaurants in Madrid

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Smoked Room is hidden inside Dani García's Leña Madrid, in the Hotel Hyatt Regency Hesperia: a dim, fourteen-seat space with a Japanese-style bar for six plus two tables in a semi-hidden area. It made its Michelin Guide debut with two stars at once, something the restaurant says no establishment in Spain had done since 1936. Dani García backs the project, and Massimiliano Delle Vedove runs the kitchen on an omakase-style tasting menu that treats fire and smoke as the whole idea, not a technique among others. The menu moves through quisquillas in beurre noisette, a reinterpreted tomate nitro with sturgeon foam, horseradish and caviar, ginger chawanmushi with grilled squid, and a smoked risotto with white truffle, finishing on a sake lees granita with vanilla and soy caramel. Tasting menus run from 180 euros for Hachi up to 500 euros for Hoshi. There's no separate waitstaff: the sommelier and chefs serve every course themselves, with wine pairings built dish by dish. Smoked Room holds two Michelin stars and two Repsol Soles, and its sommelier, Luis Baselga, was named best sommelier at the 2025 Premios Metrópoli.

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Toki is one of several Michelin-starred restaurants owned by Asturian businessman Marcos Granda, built around founding itamae Tadayoshi Motoa. Tino Singharaj, the 2024 Champion de France de Sushi, has led the six-seat sushi counter since December 2024. The single omakase menu, Shunkan, runs 249 euros a person and moves through three historical styles of sushi rice: a 21st-century style with white vinegar, salt and sugar, an 18th-century style with akasu red vinegar, cane sugar and salt, and a 16th-century style using only vinegar and salt. It's served Wednesday to Saturday, lunch and dinner, with no à la carte and no vegetarian or vegan options. Toki holds a Michelin star.

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Sen Omakase is built as an immersion in Japan through art, culture and food, served across four rooms. It opened in May 2024 and won its Michelin star in the 2025 guide. Chef Steven Bosen Wu was born in Palma de Mallorca to a restaurant family and trained in Spain and Belgium before heading to the Tokyo Sushi Academy and then Kyoto, where he worked at the Michelin-starred, nine-generation kaiseki restaurant Uosaburo. The tasting menu follows kaiseki's approach to seasonality: Hashiri, the first arrival of a season's flavours, Shun, their peak, and Nagori, tasting a product for the last time. It opens with takoyaki, moves through a nigiri assortment spanning turbot, tuna and sea bream, an eel temaki and lobster in a wagyu butter sauce, and sommelier Hilda Olvera directs a formal tea ceremony built into the meal. Sen Omakase holds a Michelin star and a Repsol Sol.

“que sigue la tradición Kaiseki y apuesta por productos de temporada”— Michelin Guide España

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EMI is chef Rubén Mosquero's most personal project, opened in August 2025 after more than ten years abroad: Noma and Geranium in Copenhagen, Azurmendi, Luca Fantin in Tokyo, José Andrés's Minibar, and Atomix in New York, where he ran R&D as the restaurant climbed from 118th to 6th in the world. The tasting menu runs about 14 courses at the bar, three snacks through to petit fours, applying New Nordic principles to Japanese and Korean technique: smoked kelp with tofu and eel, gim bugak, a salted Korean custard with foie gras, lobster and duck stock, and sea bream with white kimchi and squid. The single menu was listed at 195 euros as of August 2026, with three wine pairings from sommelier Miguel Ángel Millán. Bookings open on the 1st of each month, online only, for the following month. EMI won a Michelin star in the 2026 guide, and Mosquero took Cocinero Revelación at the 2025 Premios Metrópoli, the same edition where EMI won Restaurante Revelación.

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Ugo Chan opened in Nueva España in 2021 and won its Michelin star about a year later, at the November 2022 gala for the 2023 guide. The name comes from chef Hugo Muñoz's maternal grandfather, who had trading ties with Japan and nicknamed him 'Hugochan' as a boy. Muñoz trained under Abraham García at Viridiana and learned nigiri technique from Ricardo Sanz, ran KBK, and did a stint at Zuma in London before opening on his own; he won the Emerging Chef award in 2016. The kitchen describes its own approach as cocina japo-castiza, market cooking with a Japanese soul built on seasonal product, and the Omakase menu is put together at the moment around what the kitchen has in and what the diner likes. The carta runs from an onion soup in smoked bonito consommé with aged Comté through mullet sashimi served on the bone and a lamb kebab temaki with charred sweetbreads. Ugo Chan holds a Michelin star and two Repsol Soles.

“su menú Omakase se prepara en el momento teniendo en cuenta los gustos del cliente”— Madrid Secreto

MichelinRepsol Recommended

Yugo the Bunker splits into two distinct rooms: an upstairs izakaya open to the public, and a hidden downstairs bunker run as a private club for members. It began in 2013 on Calle Alcalá as Yugo Sushi&Kobe, a takeaway. Chef Julián Mármol chases exclusive product from Alaska and Japan to Portugal and the Delta del Ebro, cooking traditional Japanese food with what he calls a certain avant-garde edge. Two tasting menus split the offering: Clásicos del Bunker at 145 euros, running negitoro with crispy wonton, toro nigiri with crispy plankton and black cod misoyaki gyoza, and Evolution at 175 euros, adding smoked caviar otoro nigiri and aged beef with kimchi and bone marrow. House rules keep the focus tight: everyone at a table orders the same menu, only guests aged eight and up are seated, and there's no vegetarian or vegan option. Yugo the Bunker holds a Michelin star and a Repsol Recomendado.

“cocina tradicional japonesa con cierta vanguardia”— elblogdeceleste

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Chiho Murata and Ignasi Elías opened the first Akaneya in Barcelona in 2011, and nine years later brought the sumibiyaki grilling concept to Madrid's Chamberí as Pilar Akaneya. The classic Kyoto aesthetic carries into the room on Calle Espronceda: rice-paper lamps and seven house-made barbecue tables across two adjoining rooms, cooking done at a shared communal table fitted with a silent ventilation system. Chef Pepe Fernández runs the kitchen, which the venue says was the third in Spain to serve Kobe beef and the first outside Japan to serve the Crown Melon, grown in Fukuroi, Murata's hometown. Three sumibiyaki tasting menus run through premium wagyu cuts, from the 89-euro Akaneya menu through the 129-euro Matsusaka menu to the 195-euro Matsusaka-Ito Ranch menu (minimum two people), grilled at the table and closing with a slice of that melon. Pilar Akaneya is Michelin Selected and carries a Repsol Sol.

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Otoro Jukusei is built around jukusei, the Japanese technique of maturing fish to intensify its flavour and soften its texture, with the aged fish on display in cases at the bar. Itamae Diego Endika López controls the temperature and timing of each piece and takes the toro to maturations of as long as 80 days. It runs as an omakase bar in three lengths: Umi at 80 euros for fifteen courses, Tochi at 140 euros for sixteen with an extra of caviar and A5 wagyu tataki over binchotan charcoal, and Hoshi at 190 euros for seventeen courses. Each menu folds in caviar, wagyu and black truffle alongside the aged-fish sushi, with dessert included and the pairing charged separately. Otoro Jukusei is Michelin Selected and carries a Repsol Sol.

Torikey is a modern izakaya-style yakitori restaurant on Plaza del Descubridor Diego de Ordás in Ríos Rosas, in the north of Chamberí, spacious and casual, with omakase running alongside the carta. It was created by Hiroshi Kobayashi and Masahito Okazoe. It's listed in the Michelin Guide, which spells it Tori-Key. About 80% of the ingredients are imported from Japan, and chicken is the star: everything cooked over charcoal with classic Eastern seasonings, using every part of the bird. Seasonal vegetables come from the neighbouring Mercado de Chamberí. Lunch runs 13:30 to 15:45, dinner to 23:30 Tuesday to Thursday and to midnight Friday and Saturday, and it closes Mondays. Torikey is listed in the Michelin Guide as Selected.

Sushi Bar Hannah sits on Calle del Marqués de Villamagna, on a side of the Hotel Villamagna, and runs a bar and a dining room alongside a private screening room used for events. It opened in 2017. Chef Janek Flemyng, who came up through UMU, leads the kitchen, working the traditional end of the sushi spectrum on seasonal fish matured in imported Japanese paper. Diners can order from the carta or choose between three tasting menus: Sushi Omakase, Nigiri Sushi, and a Kaiseki menu built around a tea ceremony. Tempura is fried in a copper nabe that keeps oil to a minimum, alongside a charcoal grill worked to traditional Japanese technique. Sushi Bar Hannah is Michelin Selected, recommended in the Guía Repsol, and ranked #657 on OAD's Europe Top Restaurants 2025.

“Gracias a su paso por UMU perfeccionó lo aprendido en técnica y cultura japonesa”— elblogdeceleste

Miki is the restaurant of itamae Hiroo Miki, an Osaka native who spent years cooking at Miyama, one of Madrid's well-known Japanese kitchens, before opening his own place on Calle Duque de Sevilla in Chamartín. It opened in 2014. The kitchen pairs traditional Japanese technique with local ingredients, by the venue's own account bringing together tradition, technique and product. It's open Tuesday to Saturday for lunch and dinner, closed Sunday and Monday, and runs roughly 51 to 100 euros per person.

“cuya propuesta es la cocina clásica japonesa de la mano de Hiro Miki San, el antiguo chef del restaurante Miyama”— elblogdeceleste

Soy is chef Pedro Espina's own restaurant, a high-end Japanese room in the Almagro area of Chamberí. The venue's own account describes Espina as an itamae, the highest rank a Japanese cook can reach, a title that by its nature takes many years to earn. He and his Japanese-born wife run a traditional tasting menu built on product and technique alongside sushi. The room is small and quiet, booking is by phone only, and tables are hard to come by. Soy runs roughly 51 to 100 euros per person.

“un auténtico itamae, es decir el rango más alto de los cocineros de Japón”— elblogdeceleste

Santoku sits on Calle Lope de Rueda in the Goya barrio of Salamanca, close to Parque del Retiro, and describes itself as a contemporary Japanese experience built around bringing diners close to the kitchen. It runs as a guided tasting menu of six courses eaten at a counter, with an open kitchen and the team serving directly, drinks not included. The room is small and hard to book, so reserving ahead matters. It's open daily for lunch and dinner, priced roughly 26 to 50 euros per person.

“es el restaurante japonés más pequeño de Madrid, con una única mesa”— Madrid Secreto

Saku Izakaya trades on Calle Olid in the Trafalgar barrio of Chamberí, in a small, intimate and quiet room. It runs the izakaya format: traditional-style small plates built to go with drinks, alongside sushi and ramen in various forms. Starters run to fried tofu and a katsu sando, a breaded pork sandwich, with a sesame panna cotta to finish. It opens Tuesday to Friday, 13:30 to 16:00 and from 20:30, plus Saturday evening, closed Sunday and Monday, and is hard to book. Saku Izakaya runs roughly 26 to 50 euros per person.

“el tofu frito y el katsu sando”— Madrid Secreto

Yakitoro came out of a trip to Japan and the idea of doing the traditional yakitori taberna in Spanish: the name blends 'yakitori', the grilled skewer, with 'toro', the Spanish bull. On Paseo de la Castellana in the El Viso area of Chamartín, the kitchen puts Spanish recipes through a yakitori lens, skewering everything and grilling it live over charcoal, with tables set around the grills and ice pools for drinks. Yakitoro holds a Repsol Solete and runs roughly 26 to 50 euros per person.

Washoku is run and staffed by its owner, Osamu Nakanishi, from a stall inside the Mercado de Vallehermoso in the Arapiles part of Chamberí. The focus is traditional Japanese cooking built on seasonality, quality and presentation, with sushi made to order. Fish is frozen to -28°C in line with Spain's anisakis regulations, and the sushi is coeliac-friendly, made with 100% rice vinegar and gluten-free tamari available on request. Alongside the counter and takeaway, it keeps a small shop of Japanese pantry goods, from sushi rice and nori to miso, mirin, ramen and Japanese curry. Washoku runs roughly 10 to 20 euros per person.