Kiro Sushi

Kiro translates as “homeward journey” and as such symbolises what this restaurant means to Félix Jiménez who, dressed in his spotless white kimono, demonstrates the full array of skills he acquired in Japan. There, under the tutelage of maestro Yoshikawa Takamasa, he discovered the Edomae technique of preparing sushi, its tradition, the mystical meaning of its rules, and the secrets of Koshihikari rice… to create the perfect nigiri you need to remain faithful to the time-honoured Shokunin philosophy. These new premises are already a place of culinary pilgrimage given that behind the front door (which is over 300 years old), the dining experience is a ritual reserved for just six guests who eat at the counter. Here, the senses are transported to a new state of consciousness in order to savour everything on the exclusive menu, which is based around sushi but with lots of different mini grilled and smoked fish dishes. No alcohol is served here, just water and tea.

Dietary restrictions: no gluten-free options, no vegetarian menu, may contain shellfish

• The menu is not suitable for celiac diners; it may contain traces of shellfish; there is no vegetarian option.

No alcoholic beverages served

• KIRO Sushi explicitly states that it does not serve alcoholic drinks.

Strict cancellation policy and late-arrival penalties

• Cancellations made at least 72 hours in advance receive a full refund; cancellations with less than 72 hours' notice are not refunded; arriving late or not showing up results in losing the reservation and the payment.

Signature Ingredients

• Koshihikari Rice: Central to the perfect nigiri; the chef remains faithful to the time-honoured Shokunin philosophy, with mastery of Koshihikari rice defining texture, sweetness, and balance.
• Edomae-Style Fish: Core to the restaurant's offering, prepared using the traditional Edomae technique with its stringent rules and refined flavor development, ensuring precise, umami-rich fish flavors.
• Seasonal Grilled/Smoked Fish: Seasonal selections and a suite of mini grilled and smoked fish dishes that showcase texture contrasts and the chef's mastery of additional cooking methods to complement the sushi.