Gaman by Luis Arévalo
Guindalera / Salamanca
The chef who brought Nikkei to Spain, on his own terms
Yong Wu Nagahira's Japanese-Spanish fish maturation
Chef Yong Wu Nagahira, Paris-born to a Chinese father and Japanese mother, applies rigorous Japanese technique to Spanish product, with fish-maturation and maceration work that pushes umami. The Velázquez room is calm and product-driven rather than showy. One of the most thoughtful Japanese kitchens in the city.
Acclaimed chef-led Japanese kitchen
Quick answers about Ikigai Velázquez, reservations, hours, dress code, and price range.
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