The most convincing Japanese-Spanish fusion in the world. Where Ribera del Duero meets omakase, and the result is more coherent than either parent.
The Kabuki group pioneered Japanese-Spanish fusion in Madrid when it opened in 2000, and Kabuki Wellington, installed in the Hotel Wellington on Calle Velázquez, represents the concept at its most refined. Chef Ricardo Sanz has spent over two decades developing a cuisine that treats Japanese technique and Spanish ingredients as naturally complementary traditions that were waiting to find each other.
The evidence is in the food. Bluefin tuna from the Almadraba — the traditional Andalusian tuna trap — is treated with the reverence a Japanese chef reserves for the highest-grade otoro. Ibérico pork appears in a dish that uses Japanese fermentation to bring forward flavours that Western preparations leave dormant. A dashi made from jamón ibérico forms the foundation of a broth that defies simple cultural categorisation.
The omakase counter — twelve seats facing an open kitchen — is one of Madrid's most coveted dining experiences. The format demands engagement: the meal is a conversation, not a transaction. Explore all Madrid restaurants and our solo dining guide.
Kabuki Wellington is exceptional for solo dining at the omakase counter — one of the most rewarding single-diner experiences in the city. Also the most original choice for impressing clients from Japan or the Asia-Pacific who might not expect Spanish ingredients prepared with this level of Japanese discipline. Perfect occasions: Impress Clients · Proposal · Solo Dining.
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