The World's Best Restaurants · 2026
Madrid, Spain
Ugo Chan has found a voice that is neither conventional Japanese dining nor a loose catalogue of fusion.
- Location
- Madrid
- Cuisine
- Fusion
Plan your table
The World's Best Restaurants · 2026
Madrid, Spain
Ugo Chan has found a voice that is neither conventional Japanese dining nor a loose catalogue of fusion.
Plan your table
Ugo Chan has found a voice that is neither conventional Japanese dining nor a loose catalogue of fusion. Hugo Muñoz uses the discipline of rice, raw fish, charcoal and seasonality to reframe recognisable Spanish and Madrid flavours: tripe becomes a gyoza, fish cookery is read through northern coastal technique, and nigiri can carry sobrasada, onion or a remembered sauce. The personalised omakase is adjusted to appetite and preference rather than fixed as theatre. Since opening at the end of 2021, the restaurant has moved from clever cross-reference toward a deeper language of stocks, sauces, acidity and pleasure that is already influencing how Madrid understands Japanese technique.
The most convincing dishes begin with local memory and use Japanese structure to sharpen it. Their identity comes from connection, not from novelty for its own sake.
The kitchen adjusts its sequence to each table's appetite, preferences and curiosities. Flexibility is treated as a measure of command rather than a departure from rigour.
Detailed repeat coverage between 2024 and 2025 records a move toward deeper stocks, more complex sauces and a more individual voice, while 2026 reporting confirms the direction has continued.
The editorial review verifies present operation, current dishes, chef ownership, more than four years of continuity and documented evolution across repeat coverage. Peer praise is treated as corroboration rather than a substitute for evidence, and the decision does not claim a personal anonymous visit.
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