Best Sushi in Madrid

Michelin

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. Ángel Gutiérrez runs the dining room, and Toki holds a Michelin star.

“sushiman Tino Singharaj, campeón de Francia 2024, nos guía, a través del menú Aki no Omakase”— Michelin Guide España

MichelinRepsol

Sen Omakase is built as an immersion in Japan through art, culture and food. 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. He also won the Itamae sushi competition organised by Balfegó. The omakase, served across four rooms, follows the kaiseki philosophy of seasonality: Hashiri, the first arrival of a season's flavours, Shun, their peak, and Nagori, tasting a product for the last time. The menu runs from takoyaki through a nigiri assortment spanning turbot, tuna and sea bream, an eel temaki, and lobster in a wagyu butter sauce. Sommelier Hilda Olvera directs a formal tea ceremony built into the tasting. Sen Omakase holds a Michelin star and a Repsol Sol.

“chef Steven Wu, formado en Tokio y Kioto, ofrece un menú Omakase sorpresa, que sigue la tradición Kaiseki”— Michelin Guide España

Michelin SelectedRepsol

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. The chef sets the running order and the season sets the fish. Otoro Jukusei is Michelin Selected and carries a Repsol Sol.

MichelinRepsol

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 menu runs from an onion soup in smoked bonito consommé with aged Comté through mullet sashimi served on the bone, mussels sunomono with smoked beef tongue and seaweed, and a lamb kebab temaki with charred sweetbreads. The carta shifts with the season and the mood of its suppliers. Ugo Chan holds a Michelin star and two Repsol Soles.

MichelinRepsol Recommended

Yugo the Bunker is a two-part restaurant: an upstairs izakaya, casual and manga-bright, and a hidden downstairs bunker built as what the kitchen calls a small rebellion against a world that moves too fast. 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. 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.

“La carta de presentación de Yugo the Bunker es su materia prima, de una calidad extraordinaria”— Madrid Secreto

Sushi Bar Hannah works the traditional end of the sushi spectrum rather than the fusion end, from an address on Calle del Marqués de Villamagna among Salamanca's more formal dining rooms. It opened in 2017 with London-born chef Janek Flemyng at the counter. The kitchen builds nigiri on seasonal fish matured in imported Japanese paper, served individually so each piece hits the right temperature. Tempura is fried in a copper nabe that keeps oil to a minimum, alongside a charcoal grill worked to traditional Japanese technique. It runs as tasting menus of 11 or 20 courses, taking in wagyu, eel and fresh seafood, with a cocktail list alongside. Sushi Bar Hannah is Michelin Selected, recommended in the Guía Repsol, and ranked #657 on OAD's Europe Top Restaurants 2025.

Ebisu by Kobos frames omakase as the relationship of trust between diner and itamae: the diner hands over the choice, and the chef answers with the best he has. That's the base here, one set menu, no choosing, handed across a small, intimate counter in La Latina. Kobos Cortés runs the counter; he worked at the Edo-style sushi bar Ebisu Endo in Japan under chef Norihito Endo, and the restaurant takes its name from that room. The kitchen names technique, product and season as its three pillars, working Japanese tradition onto fish from Spanish waters and pushing sushi towards what it calls its purest expression. The single omakase menu runs 200 euros. Ebisu by Kobos is listed in the Michelin Guide as Selected.

Ta-kumi Madrid sits on Calle de Claudio Coello, on the Castellana side of Salamanca, in a contemporary room with a sushi bar, two rooms on different floors and a private room. Álvaro Arbeloa and chef Toshio Tsutsui opened it in 2022, the third Ta-kumi after Marbella and Málaga. The cooking is Japanese in a tasting-menu format, ingredient-led rather than showy. The Matsuri menu runs 105 euros and moves through a natural or panko-crusted oyster with ponzu sauce, toro with quail egg yolk and truffle, scarlet shrimp sashimi with its roasted head, a sashimi moriawase of usuzukuri and hirazukuri cuts, and a six-piece sushi selection. There's a cocktail list and vegetarian options alongside. Ta-kumi Madrid is listed in the Michelin Guide as Selected and recommended in the Guía Repsol.

“barra de sushi, dos salas en diferentes pisos y un reservado”— Michelin Guide España

Tora, tiger in Japanese, opened in 2022 as a contemporary Japanese taberna on the Castellana end of Salamanca, Japanese cooking fused with traditional Spanish ingredients. It runs an intimate counter seating around ten. Behind it is footballer and businessman Mario Hermoso, for whom it's a first venture into hospitality. Sashimi and nigiri go by the piece, including fusion nigiri like caramelised toro with oyster sauce and ginger, wagyu A5 with foie, and tuna smoked over charcoal. Around that: Gillardeau oysters with ponzu and ikura, gyoza filled with morcilla asturiana and pears cooked in red wine, usuzukuri, tartares, temaki and tataki. The lunch-only dish is a shio ramen made with wagyu callos a la madrileña, and puddings run to a French torrija with violet ice cream, and mochi. Tora is listed in the Michelin Guide as Selected.

“Se reinterpretan los platos tradicionales japoneses con un toque español”— Madrid Secreto

Shibari sits on Calle Mira el Río Baja in Embajadores, near the Rastro, in what the kitchen calls a restaurant with the soul of an izakaya, built on produce, precise technique and direct fire. Contemporary Japanese cooking runs an omakase tasting menu alongside the carta, with a robata charcoal grill at the centre, a Japanese tradition that cooks over vegetable charcoal at high heat without flame. The menu spans wagyu gyoza with tofu kimchi, hamachi tataki, agedashi tofu, and red prawn nigiri served with the whole head and shell on a natural shell plate. Shibari Sushi and Grill is listed in the Michelin Guide as Selected.

“tan bueno el sushi como la robata”— Con el Morro Fino

Repsol

Ikigai is the workshop of chef Yong Wu Nagahira, hidden behind a staircase in central Madrid, just off Gran Vía. Chef Nagahira opened it in 2018 as his first restaurant. The proposal turns on freedom for both chef and diner: order your own way, or leave it to Nagahira's omakase, a tasting menu the kitchen describes as a sensory experience that's never repeated twice. Nagahira, born to a Chinese father and a Japanese mother and raised in Jaén, cooks Japanese haute cuisine with French and Spanish touches. The Menú Korto runs 69 euros a person, opening with a wonton with Russian salad and trout roe and a mock sardine and escabeche nigiri. Ikigai carries a Repsol Sol.

“nigiris y gunkans de pescados que no sabías que se podían comer crudos”— Madrid Secreto

Repsol

Kyoshi, which means master of masters in Japanese, is the name chef Ricardo Sanz has used since 2021 for some of his restaurants; this one sits inside the Hotel Las Cortes DoubleTree by Hilton. The logo, like those of the group's starred restaurants, is drawn from a light stroke suggesting a nigiri, by artist Abraham Lacalle. The cooking is Japanese-Spanish fusion in the style of the rest of Ricardo Sanz's group, served in a more relaxed setting meant to reach a wider audience. Kyoshi Las Cortes carries a Repsol Sol.

“ambiente y servicio más desenfadado”— Hola

Zuara Sushi is chef David Arauz's own project, opened with sommelier Álvaro Prieto as an intimate counter on Calle del Pensamiento in Tetuán, and has since moved to Paseo de la Castellana 57. Arauz trained at Japanese kitchens in Spain, including Suntory and Abama Kabuki, before striking out on his own. The format is omakase: everyone at the wooden counter follows the same tasting-menu sequence, cooked and cold courses building to a nigiri progression of premium fish, prepared with Japanese precision and very sharp knives. There are two menus, Zuara and Shibui.

“sencillez, calidad y elegancia del sushi”— Madrid Secreto

99 Sushi Bar Eurobuilding sits on Padre Damián in Hispanoamérica, the residential stretch of northern Madrid near the Bernabéu. The room reads quiet, refined and modern rather than dramatic, built as much for a date as a group, with a tasting counter for sitting close to the work and a terrace for good weather. The kitchen is ingredient-led rather than about volume, and it's covered in the Michelin Guide's roundup of Madrid's Japanese restaurants. It runs lunch and dinner Monday to Saturday and on public holidays, with Sunday limited to lunch. The tasting menu runs 115 euros a person for a minimum of two, moving through capuchino de miso, toro tartare with Caspian Pearl caviar, wild boar gyoza, gratinated Alaskan king crab, tiger prawn tempura, smoked Iberian pork belly nigiri, and wagyu beef nigiri.

“elaboraciones clásicas japonesas de gran calidad, pero también algunas más singulares, como sus Gyozas de jabalí”— Michelin Guide España

Sr. Ito is a modern Japanese restaurant and cocktail bar on Calle de Pelayo, in the Justicia neighbourhood near Chueca. The kitchen spans sushi and sashimi, tuna and prawn tartares, gyozas, tempura and baos, with a cocktail list to open, including a sake mojito and a house drink called La Coketa. The sashimi runs to a special sea bream cut in twenty slices and an assorted plate of tuna, salmon, butterfish and scallops, alongside a spicy tuna tartare with egg yolk. It's a compact, modern room built as much for drinks as for dinner, open every day for lunch and dinner, later on Friday and Saturday, and runs around 26 to 50 euros a person.

“Menos ortodoxo, menos purista, muy divertido”— Con el Morro Fino

Yokaloka's sushi and ramen bar sits inside the Mercado de Antón Martín, at Calle de Santa Isabel 5, and holds a Solete in the Guía Repsol, which calls it perhaps the closest thing in Madrid to Japanese street food. Behind the informality there's careful cooking: sushi, ramen with a deep broth and balanced heat, house gyoza and chirashi bowls, in a space that leans into Japanese pop culture. It serves lunch and dinner Monday to Saturday and closes Sundays. The group's other address, Yokaloka Matute on Plaza de Matute, is a separate Japanese taberna and sake bar with its own carta.

“Elaboración cuidadísima”— Madrid Secreto