One of the most interesting sushi bars in Madrid and one with a certain pedigree, given its location in the premises where DiverXO began its stellar rise. The minimalist Japanese ambience is evident in the dining room where a typical U-shaped counter takes centre stage, showcasing David Arauz’s impressive “Itamae” sushi skills. His cuisine is fully respectful of Japanese techniques while remaining loyal to Spanish ingredients. The Shibui menu (we particularly enjoyed the Wagyu Kamado and the delicious Osuimono soup), which can be translated as a philosophy that focuses on the beauty of what is simple, discreet and natural, highlights a surprisingly innovative touch, successful umami flavours and includes superb nigiris based around the famous Koshihikari rice, a short-grain variety that is imported directly from Japan. The restaurant takes its name from the surname of the chef – but in reverse!