Japanese, with Spanish and madrileño ingredients folded in. Sashimi and nigiri go by the piece, including fusión 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. Puddings are a French torrija with violet ice cream, and mochi.

Tora, tiger in Japanese, opened on 4 July 2022 with the aim of creating a contemporary Japanese taberna in the capital, and entered the Michelin Guide within its first year, keeping the recommendation in 2024. The kitchen describes its cooking as classic Japanese, without sauces that mask the product, with a subtle Spanish touch, and much of it is prepared in front of the diner: there's a sushi bar on the upper floor and a dedicated omakase counter on the lower level.

The 17-course omakase changes through the year with the market and the chef's choice: several cold and hot starters, then a spectacular run of nigiri that plays with textures, flavours and the different fats of the fish, always eaten at the counter where you can watch the itamae work. The idea behind it is to let familiar Spanish flavours surface in Japanese dishes, from a padrón pepper or sea bass with oil and garlic to a tuna nigiri with wagyu fat and caviar. It costs €125 before drinks, with an optional drinks pairing, and at lunch a 10-course omakase is €49. There's also the carta, with its lunch-only ramen of wagyu callos a la madrileña.