The story
The word omakase means "I leave it to you" – a relationship of trust between diner and chef. Chef Kobos Cortés, who trained at the Edo-style sushi counter Ebisu Endo in Tokyo under Chef Norihito Endo, brings that same devotion to his Madrid restaurant. He reciprocates that trust by always giving his best. The cooking is defined by three pillars: technique, product, and season. This is Japanese omakase at its most focused.
Kobos Cortés marries Japanese tradition with the best of local produce from Spanish waters. Each season dictates the selection of fish and produce, ensuring only the freshest arrives at the counter. The result is sushi that aims for the purest expression of flavor, respecting both the ingredients and the craft. The menu is a single omakase offering, priced at 200€. Guests sit at the counter, watching the itamae work, in an atmosphere of quiet concentration. The restaurant asks diners to avoid perfume so as not to interfere with the subtle nuances of each bite.
Ebisu by Kobos has earned a Michelin Recommended distinction, a testament to its focused, exacting approach to Japanese cuisine in Madrid. For those seeking a pure, no-distractions omakase experience, this intimate counter delivers.
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