Ugo Chan

The story

Ugo Chan: Michelin-Starred Fusion in Madrid

We value the ephemeral

Ugo Chan, on Calle Félix Boix in Madrid’s Chamartín district, operates on a simple conviction: “We value the ephemeral, we enjoy the path.” The kitchen dives deep into Japanese cooking and its connections to the world, always returning to the surface for air. The guiding forces are product and season – a philosophy that makes every visit a unique encounter.

Hugo is Ugo Chan

The name itself is a family story. Hugo, the chef and owner, was called “Hugochan” by his maternal grandfather Emilio, who had business ties with Japan. “Chan” is a Japanese diminutive, a term of endearment. That personal thread runs through the entire restaurant – the team is chosen for passion and heart, and suppliers are treated as partners, confidants, and guides.

The menu

The menu changes with the sea, the sun, and the mood of the suppliers. Guests can order à la carte or choose an omakase, where the kitchen reads the table’s appetite and preferences on the spot. Dishes listed include Oyster from Oléron with ponzu and chilli oil, Lobster in three styles (sake-steamed sashimi, tartar, and a Tokyo-Ampurdán suquet), and a Homage to Robuchon: tuna tartar with smoked eel gelée and cauliflower vichyssoise. Nigiri range from white fish with shiso to a Gaucho-style grilled ribeye with bone marrow, and a tribute to Martín Berasategui featuring foie gras, eel, and aged mirin. The kitchen also offers a “Kebab” style char-grilled lamb sweetbread temaki. Every dish reflects a personal, borderless vision of fusion that earned the restaurant a Michelin star in 2026.

The bar and cellar

Ugo Chan Bar runs uninterrupted from 13:30 to 01:30, mixing convictions with plenty of ice. The cocktail list draws on whisky, rum, armagnac, and sake, accompanied by books that have shaped the team’s journey. The wine and sake cellar is a living project, focused on small producers who share the same philosophy – “wine is a stew cooked on a very, very low fire.” A notable sake list complements the food, and guests are welcome to reserve a bottle in advance.