Japanese technique on Spanish produce, in a sushi-bar format that borrows from wider Asia: nigiri built on paella socarrat, a porra madrileña filled with gallina en pepitoria, ramen with carabinero, and a curry made with wild bluefin tuna cheeks from Tarifa. The reopened carta keeps these classics and leans harder on the day's catch and seasonal produce, on a short menu that rotates.

The reopened Umiko has a ten-seat bar facing the cooks and a forty-seat dining room, in a space refurbished in 2026 in wood, stone and light. The bar is the centre of the new format: there's no written carta there, and the bar menu is served piece by piece, straight to your hand, at the cook's pace. In the room, the same kitchen serves a short carta of crudos, dishes from the grill and rice, built around fish from the market and changing with the season, alongside a sake and wine list.

Experience Group took control after the partners' dispute that closed the restaurant in December 2025, and reopened it on 24 September 2026 under the line 'The Finest Japanese-Spanish Fusion in Madrid'. Some of the dishes that defined the restaurant stay on, next to more emphasis on the day's catch and seasonal produce. The new identity, built on 海子, 'daughter of the sea', uses brushstrokes in red and black and references to Japanese print graphics, deliberately less formal than the usual codes of a luxury Japanese restaurant.

Umiko's founders came up in serious Madrid kitchens: Juan Alcaide trained at the Terraza del Casino, then DiverXO and Kabuki Presidente Carmona; Pablo Álvaro developed his Japanese cooking at Kabuki Presidente Carmona and KBK Aravaca. They ran the kitchen together until the December 2025 closure. Since the reopening, Umiko is run by Experience Group, whose operations director is Cristian González.