Japan is much more than sushi, but on its big day it could not miss a tribute to those places where they prepare it for the movies.

Considered

one of the star dishes of the Japanese country, it is enjoyed in different versions and styles.

There are some with a more traditional touch, but the diner is also receptive to those who let their imagination run wild when preparing these snacks.

Japanese cuisine is one of the most appreciated in the city and the level of its offer is consistent with it.

Ikigai Velazquez.

IKIGAI VELAZQUEZ

It has just opened on the Madrid circuit, but its chef,

Yong Wu Nagahira, is an old acquaintance in the city

.

His first store, in Flor Baja, has become a reference for his mastery of technique, product and originality.

In its second space

there is no shortage of makis, sashimi, gunkans and nigiris of a classic cut and also fused.

Among the essentials on the menu, the bull uramaki, chives, tomato tenkatsu and Madrid-style tripe sauce, sea bass sashimi with bouillabaisse velouté, points of rouille and panko and espardeña nigiris with pilpil in its juice, that of hamachi or that of sea bass.

The Asian mussel pickle gunkan deserves a monument.

Address:

Velazquez, 136.

Kappo.

KAPPO

The bar of this small venue -it has capacity for 16 people- in Chamberí is quite a spectacle.

In front is Mario Payán, who cuts the fish and prepares the dishes in full view of the diners.

His nigiris have a veritable legion of followers in the city;

he prepares them with parrocha, scallop and ventresca, red mullet, lemon fish, San Pedro rooster and even whale, to name a few examples.

Here the closed menu is not styled;

It is an

omakase

proposal where the chef takes the lead and

prepares between 15 and 20 dishes for the diner.

Payán knew that he wanted to be a cook as a child.

When he landed in Kabuki it was clear to him that Japanese gastronomy was his destiny.

He spent 15 years in that house.

When he opened Kappo in 2016, he was clear about why he wanted to stand out: he wanted

"a comfortable restaurant that would stand out for its variety of fish".

He has certainly achieved both goals.

Address:

Bretón de los Herreros, 54.

Name Braganza.

NOMO BRAGANZA

The

history of Nomo begins in Catalonia

, where the group was born and has six Japanese restaurants -in Barcelona and Costa Brava-, and writes a new chapter when it arrives in Madrid, where it has quickly and solidly carved a niche among lovers of Japanese cuisine .

They have a wide assortment

of sushi, nigiris

and sashimi and for summer,

the chef Naoyuki Haginoya, in charge of the gastronomic part of the group, has introduced novelties outside the menu

in each of the spaces, such as the sobrasada

to cheese no gyoza

(Japanese sobrassada dumplings with honey and grated Parmesan cheese) that can be tasted at Nomo Braganza.

The value for money is one of its strengths

.

So is their delivery, Nomomoto, where you can order delicious boxes that, moreover, arrive in impeccable

packaging

.

Address:

Barbara of Braganza, 8.

Zuara Sushi.

ZUARA SUSHI

A novelty is this

exclusive Japanese bar for 12 people in the Tetuán neighborhood

.

The place is new, but not the chef, because David Arauz has a long

history

linked to Japanese gastronomy and reference places such as Suntory, Kabuki, Kazan and 99 KO Sushi Bar. In this elegant and minimalist space, Arauz develops

a very personal proposal that It

revolves around

omakase

,

you know, "putting yourself in the hands of the chef", where the main protagonist is sushi, with perfect sticky rice and top-quality fish and seafood.

There is no letter, but two menus with which

the Spanish

itamae

reinterprets the most current Japan with an unparalleled technique

.

The first menu,

Zuara,

It consists of five cooking passes, which activate the senses for the feast that arrives with the ten bites of sushi and, the second,

Shibui

, with seven cooking and 12 sushi (145 and 165 euros, respectively, both with dessert).

Address:

Thought, 28.

Kyoshi.

KYOSH

Ricardo Sanz

is more than a chef, he is an institution of Japanese gastronomy in Spain,

a pioneer of Japanese-Mediterranean fusion and a chef who popularized cold cuisine

and sushi in our country.

For a few months he has had his own gastronomic group, whose common denominator is the

high quality product, worked with care and respect

, hallmarks of this

kyoshi

, "master of masters" in Japanese.

And, precisely, that is the name of this dining room -in the Hotel DoubleTree by Hilton Madrid-Prado-, where the

omakase

concept and the menu work, with the prominence of nigiris, makis and futomakis,

dishes that also triumph in their home delivery offer

.

From his very varied delivery proposal (with Glovo), don't miss the salmon kimuchi and lime nigiris;

butterfish with truffle and oyster with lardo, nor the tempura shrimp futomaki or the duck, cucumber and plum sauce futomaki.

Address:

San Agustín, 3.

The Uramakeria.

THE URAMAKERY

This brand that landed in Barcelona three years ago

now arrives in the capital twice

: a couple of weeks ago they opened a dining room in Madrid, in the Malasaña neighborhood (Manuela Malasaña, 3), and they have just launched their delivery.

The concept is clear: a

street offering of sushi adapted to the local style and with creative combinations of fusion cuisine

.

Uramakis (with more than twenty options), makis (salmon or tuna are the most requested), temakis (eel with sauce and avocado; spicy tuna with teriyaki sauce; salmon with tobiko...);

nigiris (tuna, prawns, butter fish, sea bream, salmon or flambéed tuna...).

They also offer

combos and trays for all tastes

(up to 16 options) and limited edition sushi boxes.

Orders on Uber Eats.

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