Atypical and elegant, this Japanese dining spot serves the kind of superbly fresh sushi and sashimi you'll find in other parts of the world. But where it excels most is in chef Ricardo Sanz's Spanish-based combinations, such as the raw calamari carpaccio (usuzukuri) with tempura crumbs, a tribute to a national Spanish staple, the fried calamari sandwich; the beef marrow-bone sushi (honoring another classic, the Madrilenean cocido); or the oxtail with teriyaki sauce. For dessert, don't miss the reinvented hot chocolate with crispy churros.
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