Otoro Jukusei
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.Otoro Jukusei
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.Otoro Jukusei is chef Diego Endika López's omakase sushi bar on Calle Fernández de la Hoz in Almagro, listed in the Michelin Guide with one Repsol Sol. Its name refers to jukusei, the Japanese art of ageing fish to deepen flavour and soften texture; the toro is matured for as long as 80 days, in display cases you can see from the bar. The omakase runs 15 to 17 courses across three menus, Umi, Tochi and Hoshi.
Social
From otoromadrid on Instagram
¿Preparado? Este es el paraíso de los Nigiri Lovers. 🤤🍣 Aquí el nigiri no es solo arroz y pescado, es todo un arte muy cuidado y respetado. ¡Déjate llevar por el auténtico sabor de Japón! #OtoroMadrid #NigiriLovers #Agedsushi
Nosotros lo llamamos obsesión por el producto. 👁️🐟 En Otoro no buscamos lo que está bien; buscamos lo excepcional. Porque cuando el producto es el rey, el respeto tiene que ser absoluto. Ven a entender de qué estamos hablando. 🥢 🔗 Reserva tu experiencia en el enlace de la bio.
En Otoro no todo es pescado y también ofrecemos el auténtico Wagyu A5, la máxima certificación de calidad de esta carne. Una pieza con un nivel de infiltración de grasa (marmoleado) tan perfecto que, literalmente, se funde en la boca a la temperatura del paladar. Un bocado intenso y untuoso. Si
Esto es Otoro. No es solo gastronomía, es el respeto absoluto por el mar y el producto y la precisión en cada corte. Es sentarse en la barra, dejarse llevar por el ambiente y descubrir cómo la tradición y la técnica se unen para crear un bocado perfecto. Un espacio diseñado para los que no solo
Donde el tiempo se convierte en sabor. ⏳🐟 Detrás de cada bocado en Otoro hay un proceso meticuloso que empieza aquí, en nuestra cámara de maduración. No es solo almacenar; es entender el pescado, respetar sus tiempos y aplicar la técnica del dry aging para llevar su textura y su sabor a un nivel su
El Nigiri de Virrey es inconfundible por ese tono carmesí de su piel y su carne blanca nacarada. Un ligero toque de piedra caliente sobre la piel despierta sus aceites naturales, creando un bocado que se funde con el toque de la trufa.
Background
About Otoro Jukusei
The Story
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 show in display cases at the bar. It works as an omakase bar, the chef choosing the run of courses and changing them with the season.
The Cuisine
Aged-fish sushi is the whole point, the toro matured for up to 80 days. The omakase comes in three lengths, Umi, Tochi and Hoshi, 15 to 17 courses that fold in caviar, wagyu and black truffle alongside the sushi. The chef sets the running order and the season sets the fish; dessert is included, the pairing charged separately.
Jukusei: The Art of Ageing Fish
Otoro Jukusei is built around jukusei, the Japanese technique of maturing fish to intensify its flavour and soften its texture. The aged fish is on show in display cases at the bar, and the toro is matured for as long as 80 days. Itamae Diego Endika López controls the temperature and timing of every piece. The restaurant is recommended in the Michelin Guide and holds one Repsol Sol, and its sister, Otoro Tapas, is on Calle Doctor Esquerdo.
Each species gets its own time in the ageing chambers: around two days for red mullet before it's seared, 15 for sea bass and hamachi, 20 for chutoro and blackspot sea bream, 30 for red snapper, 35 for akami, and up to 80 for the belly. It only works with fish killed by ikejime or caught on the hook, which keeps lactic acid from building up and spoiling the process. Wagyu gets the same treatment, aged for as long as 90 days.
The Omakase Menus
There are three sushi omakase menus, with the chef setting the running order and the season setting the fish: Umi (€80, fifteen courses), Tochi (€140, sixteen courses, adding a caviar course and wagyu tataki) and Hoshi (€190, seventeen courses, with an Iranian caviar course). Dessert is included, and pairings are charged separately: Toki at €40, Ma at €60 and Juku at €120.
There is also a carta: oysters six ways from about €6, aged akami sashimi, usuzukuri of toro, carabinero ikizukuri, a three-yolk egg with chutoro and bone marrow, the Otoro Bikini (€60), and nigiri by the piece, from smoked akami and chutoro with umeboshi to toro with bone marrow and truffle, miso-aged red snapper and A5 wagyu. Pieces that have defined the opening menus include belly nigiri with smoked caviar and nori, a toro bikini with Iranian caviar and crème fraîche, low-temperature kokotxa with pil pil, Hokkaido scallop with miso butter and a 'false chawanmushi' with smoked egg yolk.
The Wine List
The list runs from Corpinnat sparkling wines and a strong Champagne selection, several by the glass, through Spanish and international still wines, alongside sake. The sakes are all junmai, pure rice sakes with no added alcohol, and the French side leans on Burgundy and Champagne.
Booking Otoro Jukusei
Otoro Jukusei is open Tuesday to Saturday, 13:30 to 17:00 and 20:30 to midnight, and is closed on Monday and Sunday. Book through the reservation page on its site, call +34 628 05 03 51, or email otorojukusei@gmail.com.
The Chef
Diego Endika López
The Sommelier
Elena Sierra (Sommelier & dining room)
The Team
Diego Endika López is the itamae and co-founder, with Carolina Lillo. From Salamanca and around 30, he came up through some of Madrid's best-known groups, Kabuki, Dani García's, Gastro Portal and Movimiento, cooked at a Japanese restaurant in Shinjuku, Tokyo, and has made four trips to Japan to source tableware and ingredients; before Jukusei he ran the counter at Otoro's first address. He controls the temperature and timing of each piece. Sommelier Elena Sierra runs the room and builds the wine and sake pairings in the same omakase spirit.
Highlights
What Diners Say
Consensus
Otoro Jukusei Ratings & Reviews
Professional Ratings
Diner Ratings
4.8
198
Otoro Jukusei ranks #53 of 1001 rated restaurants in Madrid. Professional recognition includes 1 Repsol sol.
Reservations
How to Book Otoro Jukusei
Booking
Book online via the restaurant's website.
Reserve
Experience
Otoro Jukusei Dining Experience
A quiet, refined sushi bar where the aged fish sits on show in display cases, so you can see the maturation the whole meal is built on. Soft music runs in the background rather than competing with the room, and the service is attentive, personal and warm.
Navigate
Otoro Jukusei Location & Neighbourhood
Address
Calle de Fernández de la Hoz, 35, Chamberí, 28010 Madrid, Spain
Get directions→Getting There
Calle de Fernández de la Hoz, 35, in Almagro, the embassy quarter of Chamberí, with broad streets and a hush the rest of the centre doesn't have. It sits between Chueca and Salamanca without quite belonging to either.
Nearby
Almagro is embassy Madrid: broad streets, old money, and a hush the rest of the centre does not have. The restaurants match, with polished rooms, careful service and kitchens that do not need to shout. It sits between Chueca and Salamanca without quite belonging to either.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Otoro Jukusei.
Details
Otoro Jukusei Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 13:30–17:00 & 20:30–00:00 |
| Wednesday | 13:30–17:00 & 20:30–00:00 |
| Thursday | 13:30–17:00 & 20:30–00:00 |
| Friday | 13:30–17:00 & 20:30–00:00 |
| Saturday | 13:30–17:00 & 20:30–00:00 |
| Sunday | Closed |
Otoro Jukusei hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Otoro Jukusei FAQ
Does Otoro Jukusei have a Michelin star?
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No. It is recommended in the Michelin Guide without a star, and holds one Sol in the Guía Repsol.
What does Jukusei mean?
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Jukusei is the Japanese art of ageing or maturing fish to intensify its flavour and soften its texture. At Otoro Jukusei the aged fish is on show at the bar and the toro is matured for up to 80 days.
Where is Otoro Jukusei?
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At Calle de Fernández de la Hoz 35, in the Almagro barrio of Chamberí.
What does the omakase menu cost at Otoro Jukusei?
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Umi is €80 for fifteen courses, Tochi €140 for sixteen with an extra caviar course and wagyu tataki, and Hoshi €190 for seventeen with an Iranian caviar course. Dessert is included; pairings cost €40, €60 or €120.
What are Otoro Jukusei's opening hours?
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Tuesday to Saturday, 13:30 to 17:00 and 20:30 to midnight. Closed Monday and Sunday.