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 Ricardo Sanz Wellington, installed in the Hotel Wellington on Calle Velázquez, represents the concept at its most refined. The room was renamed Ricardo Sanz Wellington after its founding chef, and it remains the same Michelin-starred kitchen — one Michelin star since 2009. 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. The carabinero usuzukuri, dressed with a sauce made from the prawn's own coral, and the "huevos rotos" — eggs with fingers of Canary Island potato and Almadraba bluefin tuna — are the signature orders. 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.
Ricardo Sanz 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.
Skip Ricardo Sanz Wellington if you want a purist, Tokyo-style sushi-ya or an inexpensive meal. This is high-priced Japanese-Spanish fusion served in a formal hotel dining room in Salamanca, not a traditional omakase counter or a casual night out — the whole point is the cross-cultural cooking, so purists on either side may resist it.
Yes. The restaurant inside Madrid's Hotel Wellington that opened as Kabuki Wellington now operates as Ricardo Sanz Wellington, named for its founding chef. It is the same Michelin-starred Japanese-Spanish kitchen in the same Salamanca location, so older references to Kabuki Wellington point to this restaurant.
Ricardo Sanz, one of the pioneers of Japanese-Spanish fusion in Spain, leads the kitchen. He has spent more than two decades treating Japanese technique and Spanish ingredients as complementary traditions, and the restaurant carries his name. The cooking pairs Almadraba bluefin tuna and Ebro-delta rice with classical Japanese method.
The signature dishes are the carabinero usuzukuri, dressed with a sauce made from the prawn's own coral, and the "huevos rotos" that pair eggs and Canary Island potato with Almadraba bluefin tuna. The nigiri, made with rice from the Ebro delta, is the other order that defines the kitchen's style.
Ricardo Sanz Wellington holds one Michelin star, awarded since 2009 and retained in the 2026 Michelin Guide for Spain. The tasting menu runs around €125 before any wine pairing, with à la carte also available, placing it firmly in Madrid's top tier of fine-dining prices.
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