Kaido Sushi Bar

A contemporary Japanese restaurant which despite its compact size, has plenty of personality. It only has space for ten guests who have to arrive in unison, then sit together around the bar to appreciate the gastronomic experience to the full, including the explanations and studied movements of renowned sushi chef Yoshikazu Yanome.His philosophy is built around the Edomae Sushi tradition (established during the Edo period from 1603-1868) of preparing the (at the time abundant) fresh fish and seafood caught daily in the waters of Tokyo bay. The same idea permeates the cuisine here, which nowadays is based around the superb natural bounty of Valencia’s coastal waters, with a special focus on the red prawn. Nigiris feature heavily on the menu here.

Distinctive details

• All guests start together: a deliberate pacing choice that keeps each piece at its peak.
• A chef-forward U-shaped counter: the room is built around the hands, the cuts, and the timing.
• Japanese technique, Valencia product: Tokyo-bay logic, Mediterranean fish.

Signature ingredients

• Valencian red prawn: the flagship bite, sweet, iodine-rich, treated with restraint.
• Seasonal Mediterranean fish and shellfish: the daily backbone for nigiri and small plates.
• Red-vinegar seasoned sushi rice: darker, rounder acidity, built to carry richer fish.
• Edomae-style cures: light ageing, marination, and brushing to sharpen texture and aroma.

What to expect

• Ten-seat counter dining in a single, synchronized sitting, guests arrive together and the meal moves as one.
• Omakase built on Edomae sushi discipline, translated through Valencia seafood, with nigiri as the main event.

Pricing (current on the official site)

• Omakase menu: 140.
• Wine pairing: 75.