Nintai

Another culinary project courtesy of renowned sommelier Marcos Granda, who returned from Japan at the end of 2019 astonished by its culture and the country’s respect for the finest ingredients – a revelation which led to the development of this new project. Nintai features a design based around pure lines, large windows, several private dining spaces and a large sushi bar with 12 seats, where guests can watch him work, create and improvise his “itamae” style of cooking (which literally translates as “in front of the chopping board”). Here, everything induces a feeling of serenity – the perfect state of mind in which to savour the single ENSō tasting menu (two courses we particularly enjoyed were the Mushimono, showcasing the skill of steaming, and Otsukuri, based around raw textures) where the ingredients used are dependent on the seasons and market availability. Other highlights include the large cuts of tuna that are sliced in front of guests. Given that this is a Japanese restaurant, the desserts come as something of a surprise, plus Nintai also offers one of the best sake menus in Spain.

• A 10-seat sushi counter plus private spaces, designed for a single, calm, paced menu.
• Itamae cooking in full view, with occasional tuna carving at the counter.
• One of Spain’s strongest sake selections, with optional champagne pairings.

The kitchen is built around seasonal, premium seafood handled in an itamae style, with occasional large tuna cuts carved in the room. Pairings lean heavily toward sake, with champagne also offered.

A quiet, bar-led omakase restaurant with a single tasting menu, served with the itamae working in front of guests.

Menu

• ENSō tasting menu, 249 EUR

How to eat here

• Dinner service, Tue to Sat, 20:00 to 00:00
• Lunch service, Fri and Sat, 14:15 to 17:15
• Doors open 30 minutes before service, the menu begins at the same time for all guests