Chef Álvaro Aguilar Martín
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Kaito Tasting Menu: Japanese Culinary Dialogue
A 15-course avant-garde Japanese experience, highlighting premium ingredients and bold flavors.
Indication of Chef Álvaro Aguilar Martín's skills and specialties
ShareA 15-course avant-garde Japanese experience, highlighting premium ingredients and bold flavors.
Eel Broth with Truffle and Shiitake
Rich eel broth with earthy truffle and shiitake mushroom.
Marinated Chicken Tsukune
Juicy marinated chicken meatball, Japanese style.
Spicy Prawn Tempura
Crispy prawn tempura with a spicy kick.
Braised Eel Donburi with Japanese Pepper
Braised eel over rice, finished with Japanese pepper.
Sashimi Moriwase: Mackerel, Bluefin, Salmon & Toro
Assorted sashimi selection of premium fish.
Akami Bluefin Tuna Nigiri
Lean bluefin tuna nigiri, pure and delicate.
Flambéed Salmon Nigiri with Citrus
Salmon nigiri lightly torched with citrus notes.
Toro Tuna Nigiri with Truffle and Lime
Fatty tuna nigiri topped with truffle and lime.
Scarlet Prawn Nigiri Two Ways
Scarlet prawn nigiri served in two textures.
Flambéed Eel Nigiri with Japanese Pepper
Flambéed eel nigiri with a hint of Japanese pepper.
Tuna Hosomaki
Classic thin roll with fresh tuna.
Flambéed Salmon Uramaki
Inside-out roll with flambéed salmon.
Chutoro Futomaki with Soy
Thick roll with medium-fatty tuna and soy.
Galician Blonde Beef Loin with Parmentier
Seared Galician beef loin, creamy potato and sansho pepper.
Yuzu Pie
Refreshing Japanese citrus pie to finish.
Book this menu
Chef Álvaro Aguilar Martín offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Álvaro Aguilar Martín
Since the beginning of my career, I have managed high-end sushi bars in Madrid
Other menus by Chef Álvaro Aguilar Martín
These menus are also offered by Chef Álvaro Aguilar Martín. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Álvaro Aguilar Martín