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This restaurant is the venue where Ricardo Sanz, who started up Kabuki in Presidente Carmona, and who is widely regarded as the best when it comes to preparing Japanese food, has really been able to spread his wings. Hotel Wellington recruited the master of sushi to expand their gastronomic offer and achieve five-star quality in this field as well. Not in vain, what is considered to be the cornerstone of Sanz’s gastronomic project has boasted a Michelin star among its awards since 2009.

The restaurant is spacious and features a minimalist elegance with great attention to detail, setting off the food to perfection. Behind the enormous bar, Ricardo Sanz and his team are in charge of working their magic with sushi and sashimi. Francisco Cantos makes sure that everything runs perfectly front of house.

Their menu, as well as featuring the chef’s unmistakeable signature, is market-led, although there are always dishes like the quail egg sushi with white truffle cream, the butterfish or the Kobe mini-burger. The big news in Kabuki Wellington is their dessert menu, which is different from their other location. They collaborate with one of the best Spanish pastry chefs, Oriol Balaguer, with creations such as his yufu dessert with pumpkin seeds and strawberries.