The story
Sushi Bar Hannah brings a focused, ingredient-driven approach to Japanese cuisine in Madrid’s Salamanca district. The kitchen works exclusively with seasonal fish and seafood, subjecting them to a maturation process using paper imported from Japan. Fresh herbs and vegetables arrive weekly from Japan, ensuring the authentic flavours that define the restaurant’s style.
The experience is built around two tasting menus. The Kaiseki (11 courses, €150) presents a balanced progression of dishes, from seasonal offerings to permanent classics that may include wagyu, eel, or fresh seafood. The menu does not include nigiri. The Sushi Omakase (20 courses, €200) is a personalised selection by the chef, beginning with a series of appetisers followed by individually served nigiri. This format ensures that each piece of rice and fish is at the correct temperature, and the chef recommends sitting at the counter for the full experience. Both menus require 24 hours’ notice and exclude drinks.
The restaurant’s technique is precise. Tempura is fried in a traditional Japanese copper nabe pot, which uses minimal oil and yields an exceptionally crisp texture. The charcoal grill section follows classic Japanese methods, with constant temperature control to bring out the best in each ingredient. Nigiri is served one by one, allowing diners to trust the chef’s rhythm and fully immerse themselves in the essence of Japanese cuisine.
Michelin has recognised Sushi Bar Hannah with a Recommended distinction, citing its committed approach to sourcing and preparation. The space itself is suited for private parties and offers table service, with air conditioning for comfort. For those who prefer to choose their own path, an à la carte option is also available.
Whether you opt for the structured Kaiseki or the chef-driven Omakase, Sushi Bar Hannah delivers a quietly sophisticated exploration of Japanese culinary traditions in the heart of Madrid.
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