Madrid · Sushi · omakase
Ikigai Gran Vía
Contemporary Japanese omakaseJapanese maternal heritageJapan-trainedRepsol recommended
Ikigai Gran Vía is a personal Japanese omakase project by chef Yong Wu Nagahira, whose Japanese mother and formal apprenticeship under Japanese chef Masaya Ohama inform a menu that honours the strict structure of Japanese cuisine with multicultural nuance.
- Price
- ¥¥¥
- Area
- Centro / Gran Vía
- Since
- 2018
- Chef
- Yong Wu Nagahira
Plate № 43
About
Yong Wu Nagahira was born in Paris of a Chinese father and a Japanese mother, raised in Jaén, and trained directly under Japanese chef Masaya Ohama in Madrid. These biographical coordinates converge at Ikigai Gran Vía, where the omakase menu respects the hierarchical rigour of Japanese cuisine while incorporating the chef's broader cultural experiences. The restaurant was Repsol-recommended from early in its existence and has been profiled by El Confidencial and Time Out Madrid as one of the most intellectually interesting Japanese dining experiences in Spain. The name itself — ikigai, the Japanese concept of one's reason for being — reflects Nagahira's sincere engagement with the culture of his Japanese heritage.
Why it's on Washoku Guide
- Chef of Japanese maternal heritage, trained directly under a Japanese master in Madrid
- Omakase format with a personal, culturally sincere engagement with Japanese culinary tradition
- Repsol-recommended and widely profiled as one of Madrid's most interesting Japanese experiences
- Named for the Japanese concept of ikigai — the chef's reason for being is his Japanese culinary craft
Borderline inclusion: chef is half-Japanese (Japanese mother, Chinese father). Trained under Japanese master Masaya Ohama. Menu respects strict Japanese culinary structure.
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