The prestigious Cocina Kabuki by the chef Ricardo Sanz started in this restaurant, that started his business group in June 2000. His kitchen was the first to introduce us to dishes that fused Japanese and Mediterranean food, which was something completely new at the time and that has brought him a Michelin star.
Ricardo Sanz, who studied to be a sushiman in Tokio Taro and No-Do restaurants, knew how to marry the best traits of Mediterranean and Japanese food in his creations while maintaining a harmony between tradition and novelty. Kabuki’s specialties include fish dishes and sushi, nigiri trilogy (butterfish with truffle, quail egg and hamburger), bull usuzukuri with tomato bread, bull tartare and wagyu ribs.
Currently the chef Víctor Serrano is in charge of this small restaurant following in the steps of his master in the sushi bar. The venue, close to Santiago Bernabéu, has a minimalist decoration and an exterior garden that can be enjoyed in summertime.