Kaido Sushi Bar

About

Japanese Precision Meets Mediterranean Soul

In a quiet corner of Valencia, this tiny ten-seat restaurant offers more than a meal — it delivers a carefully orchestrated culinary performance. Guests are invited to arrive together and sit side by side around a sleek bar, where every movement of chef Yoshikazu Yanome unfolds like a ritual.

Rooted in time-honored sushi techniques, the menu pays homage to the sea — not the waters of Tokyo, but the vibrant Mediterranean coast. Local seafood, especially the prized red prawn, takes center stage. Expect a refined focus on nigiri, crafted with precision, served with quiet confidence.

Expert Review

Kaido Sushi Bar: A Pure, Precise Journey into Japanese Craftsmanship in Valencia

Tucked into a quiet corner near Mestalla, Kaido Sushi Bar isn’t just a place to eat—it’s an intimate stage for one of Valencia’s most refined culinary performances. With just ten seats arranged around a minimalist U-shaped bar, this restaurant invites guests into a shared, synchronized dining ritual guided by master chef Yoshikazu Yanome.

What sets Kaido apart is its dedication to the Edomae sushi tradition, brought into a Mediterranean context. Locally sourced seafood, especially the revered red prawn, is transformed with care, technique, and respect. Each bite of nigiri is prepared with a rhythm and grace that borders on meditative, while the entire team delivers hospitality with calm precision and warmth.

This is not a spontaneous dinner spot—it’s a carefully curated experience that requires planning and patience. But for those who manage to secure a seat, the result is nothing short of extraordinary. From the visual aesthetic to the umami-packed plates, Kaido delivers one of the most memorable Japanese dining encounters in Spain.

Pros Overview

• High-level craftsmanship by renowned sushi chef Yoshikazu Yanome

• Exclusive and intimate setting with only 10 seats per service

• Strong focus on local Mediterranean ingredients, especially the prized red prawn

• Exceptional service with a dedicated team and attentive sommelier

• Live sushi preparation adds a theatrical and immersive element to the experience

• Menu built on traditional Edomae sushi philosophy, adapted to Valencia’s seafood

Cons Overview

• Reservations are difficult to obtain, with long waiting times

• High price point, often exceeding €300 per person

• Some guests felt the starter dishes lacked depth compared to the sushi

• Communication and booking process can be unclear or unresponsive

• Limited seating means minimal flexibility for last-minute changes