Akase

The story

Akase: Japanese Omakase in Jerez de la Frontera | Michelin Recommended

Akase: Market Cooking with Japanese Soul

In Jerez de la Frontera, Akase brings a focused vision of Japanese cuisine to a small, minimalist space. Chef Jaime Mena leads a kitchen that describes its cooking as "market cuisine with a Japanese essence," working with seasonal, high-quality ingredients from the local litoral and beyond.

The restaurant’s philosophy centres on the omakase tradition — "to leave it to the chef." This is not a menu you choose from, but a tasting journey built on trust. The Daimyo menu, priced at 79€, unfolds in three acts: aperitivos that pair shellfish and pickles (almeja y adobo, cangrejo azul y manteca colorá), a recorrido por el litoral featuring a sequence of fish from langostino de Chiclana to otoro, and inventive desserts like bubble tea of vinegar, ikura roe, and cream.

A Small Room, A Big Experience

The atmosphere is deliberately intimate — a small room with warm, minimalist design and a calm soundtrack. Service is notable for its directness: the chefs themselves present and explain each dish. Guest reviews highlight the precision of the nigiri, particularly a sea eel with cacao, and the sense of being transported without leaving Jerez.

This personal, unhurried approach has earned Akase a Michelin Recommendation, placing it on the map for anyone seeking serious Japanese cooking in Andalusia. It is a restaurant built on fire, creativity, and flavour — and on the simple act of trusting the chef.