In this elegant restaurant, attached to the luxury Hotel Wellington and overseen by award-winning chef Ricardo Sanz, savour spectacular nigiri prepared with rice from the Ebro delta, carabinero prawn usuzukuri with a salsa made from its own coral, and tuna tataki with vitello tonnato, alongside signature dishes such as “huevos rotos”, in which the eggs are accompanied by fingers of Canary Island potatoes and bluefin tuna instead of the usual ham. The chef has developed a legendary reputation by being the first to move away from the hallowed turf of Spanish cuisine to introduce a concept that combines Japanese and Mediterranean cooking, in so doing opening the door to influences from elsewhere (Mexico, Korea etc) but where the very best Iberian ingredients still provide the backbone. Whether you choose from the à la carte or the Ricardo Sanz tasting menu, we recommend taking the advice of the sommelier when it comes to your pairing (wine, sake, tea or beer). And don’t pass up the chance to savour the delicate mochis.