The story
In an intimate space just steps from Plaza de María Pita, Omakase brings the Atlantic tradition of Galicia together with the ancient techniques of Japan. The restaurant’s philosophy is rooted in the omakase tradition—"entrusted to the chef"—where the Itamae takes full control of the meal, crafting a journey that honours the freshest catches from the local fish market.
The kitchen works with Galician seafood aged in a dedicated maturation chamber, a process that guarantees texture and flavour that would be impossible otherwise. Grills, ageing and a quiet complicity between chef and diner define the experience. The cooking happens in full view of the counter, with Japanese aromas mingling with the scent of embers and the deep notes of the aged fish.
Omakase has earned a Michelin Recommended distinction, a recognition that aligns with its commitment to product, technique and atmosphere. There is no menu and no artifice—just a progression of dishes that reveal themselves course by course, paired with a carefully selected wine list. The dining room is air-conditioned, seating is at the counter, and service runs for dinner only from Tuesday to Saturday.
The restaurant describes its style as "cocina sin trampa ni cartón"—cooking without trickery or shortcuts—unfolding live before the guest. The result is a deeply personal Japanese experience shaped by the waters of the Atlantic, served in the heart of A Coruña.
Recognition
Ambience
Details
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