The menu runs from takoyaki served with three condiments through a nigiri assortment spanning turbot, tuna and sea bream, an eel temaki, bacalao negro with black garlic aioli, and lobster in a wagyu butter sauce. Sushi and kaiseki dishes marry local product with Japanese technique.

Steven Bosen Wu was born in Palma de Mallorca into a restaurant family and inherited his love of cooking from his father. After training in Spain and Belgium, he went to Tokyo to learn sushi from its masters, and then to Kyoto, the home of kaiseki, to work at Uosaburo, a Michelin-starred house now in its ninth generation. He also won the Itamae sushi competition organised by Balfegó.

Sen Omakase opened in Nueva España in May 2024 and won its Michelin star in the 2025 guide, about six months later. It also holds one Repsol Sol.

The omakase runs to 30 to 35 bites at €220 per person, sushi and kaiseki cooking that pair local produce with Japanese ingredients in a menu Wu designs, cooks and presents himself. It follows kaiseki seasonality: Hashiri, the first delicate arrival of a season's ingredients; Shun, their peak; and Nagori, the melancholy of tasting something for the last time until next year. The menu shifts within a season, with the big changes coming as the seasons turn.

The summer 2026 menu opened with oyster ice cream and caviar and a mock gyoza of salmon and ume, moved through a hassun, smoked bonito tataki and a cold almond chawanmushi, and ran through nigiri of botan ebi, Japanese sea bream, shima aji and eel, with otoro and zuke maguro from Ricardo Fuentes bluefin tuna, before A5 wagyu with Miyazaki plum, atsuyaki tamago and ceremonial matcha with warabi mochi.

The meal moves through four spaces over the evening. The main act is a single counter seating 14, in a room designed by Alejandra Pombo's studio to be subtle, elegant and respectful of tradition. A formal tea ceremony, directed by sommelier Hilda Olvera, and a separate lounge to finish complete the experience, all under omotenashi, the Japanese idea of hospitality.

You enter under a noren curtain, low enough that you bow on the way in, into a bright hallway lined with wooden panels. Aperitifs and the first bites come in a first room, before the main act at the oak counter, set so the chef works at eye level with the guests. The meal ends in the tea room, which has an altar bearing an image of Sen Sōtan, one of the great masters of the Japanese tea tradition, and seasonal flower arrangements.

When Sen opened in 2024, the tea ceremony was performed in kimono with a green tea from Fukuoka and water heated in a traditional iron kama, and the sweets served with it included a soy-milk panna cotta, a kombu millefeuille and a hojicha and chocolate cream. The cocktails, with Asian touches, came from the team behind Mario Villalón's Angelita, and the kitchen's A5 wagyu comes from Kagoshima.

The list runs to more than 250 references, which the restaurant describes as covering today's wine world from Burgundy to Japan, with a deep Champagne section.

Sen Omakase opens from 13:15 to 02:00 and is closed on Sunday and Monday. Book through the reservation page on its site, or call +34 915 440 798. With one 14-seat counter for the main act, it is worth booking early.