Discover the sushi masters who are revolutionizing Spain's Japanese culinary scene. This guide highlights the most innovative and talented chefs, recognized for their exceptional technique, use of high-quality ingredients, and creativity in preparing nigiri and sashimi. Explore the profiles of professionals who have been awarded in competitions and by gastronomic guides, offering an unforgettable dining experience. Ideal for Japanese cuisine lovers seeking the best in authenticity and fusion.
Sources fish from Spain's finest ports
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Juan Bautista García Marín's Rocío Tapas y Sushi in Málaga was highlighted by Forbes in its 'Restaurants to Watch in 2026' list for its rigorous Japanese cuisine. His meticulous handling of rice and authentic omakase sequence of sashimi and nigiri make it a unique and highly praised destination.
Japanese by birth and training
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Yoshikazu Yanome is the esteemed chef at the Michelin-starred Kaido Sushi Bar in Valencia, known for his strict adherence to the Edomae Sushi tradition. His intimate dining experience for ten guests focuses on showcasing Valencia's coastal bounty, especially red prawn, with studied movements and philosophy.
Crowned Spain's best sushi chef
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Sergio Solís was crowned Spain's Best Sushi Chef in the 3rd Itamae Balfegó competition in June 2024, showcasing exceptional skill in sashimi, nigiri, and maki. His recent national title solidifies his position as a leading sushi master in Spain, recognized for excellence in preparation, presentation, and innovative techniques.
Only Japanese chef with a Michelin star in Spain
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Hideki Matsuhisa leads the Michelin-starred Koy Shunka, a restaurant consistently ranked among Spain's top sushi destinations. His ability to blend traditional Japanese techniques with Mediterranean ingredients offers a unique and highly refined sushi experience.
High quality cooking
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Félix Jiménez is celebrated for his Michelin-starred Kiro Sushi, which offers an authentic omakase experience rooted in the Edomae technique and 'Shokunin' philosophy. His rigorous training in Japan under maestro Yoshikawa Takamasa ensures a pure and traditional sushi journey.
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Awarded first Michelin star within six months of opening
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Steven Wu, a former Itamae Balfegó competition winner, leads the Michelin-starred Sen Omakase in Madrid, which opened in May 2024. His omakase menu expertly combines local Spanish products with traditional Japanese ingredients, offering a contemporary yet respectful approach to sushi.
Revolutionized Madrid with Asian-influenced cooking
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Hugo Muñoz, a Spanish chef, has earned a Michelin star for Ugo Chan in Madrid by masterfully infusing Japanese cuisine with Iberian ingredients and techniques. His creative and constantly evolving menu offers a unique fusion, making him a standout for innovative sushi.
Spain's representative for European Sushi Championship
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Brendan Ferrero Cassidy achieved second place in the highly competitive 3rd Itamae Balfegó competition in June 2024. This strong performance in a national sushi competition highlights his exceptional skill and growing recognition within the Spanish sushi community.
Sushi and sashimi are his specialty
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Bastian Fuentes earned third place in the 3rd Itamae Balfegó competition in June 2024, demonstrating his high level of expertise and recognition. His placement in this prestigious national competition indicates his significant skill in the art of sushi.
Chef Carlos Maldonado collaborates with SUMO
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Carlos Maldonado, a Michelin-starred chef, brings fine dining concepts to a broader audience through his collaboration with the SUMO sushi buffet chain. His ability to blend local ingredients and innovative presentations, while maintaining his Michelin-starred status, offers a unique approach to sushi in Spain.
Edomae-style sushi
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Makoto Okuwa, a direct disciple of Masaharu Morimoto, brings over 20 years of experience to Makoto Madrid, offering a legacy of traditional Japanese cuisine fused with contemporary style. His restaurant emphasizes top-quality ingredients and precise rice preparation, providing a premium omakase experience.