Restaurant in A Coruña, Spain
One menu, one counter, no decisions.
The only serious omakase format in A Coruña, Omakase on Plaza de María Pita runs a daily-changing sushi counter built around what chef Adrián Figueroa sources at the morning fish auction. It holds a Michelin Plate for 2025 and a 4.7 Google rating from 355 reviews. Book via the restaurant website for a special occasion dinner for two — this is not a large-group venue.
If you have been to Omakase once, the question on a return visit is not whether the quality holds — it is whether the menu has moved. Because everything here changes with the daily auction, the tasting menu you ate last time is gone. That is either the leading reason to come back or a reason to check in with someone who has been recently. For a special occasion dinner in A Coruña, Omakase is the sharpest answer in the city for Japanese technique applied to Galician seafood. The format is the experience: a sushi bar, a fish-aging cabinet, and a single tasting menu built around what chef Adrián Figueroa secured that morning. Book it when you want the meal to feel like an event, not a choice from a list.
Omakase sits directly on Plaza de María Pita , one of the most architecturally striking squares in Galicia , and the room inside takes the opposite approach. Decor is restrained to the point of austerity: the sushi bar, the aging cabinet, and nothing much else competing for your attention. The energy is quiet and focused. This is not a venue where the ambient noise builds after 10 PM in the way that tapas bars around the square do. Conversations stay at the counter, between you and the chef. For a date or a celebration where you actually want to hear each other, that calm matters. If you are looking for the buzz of a full dining room, Árbore da Veira gives you a more theatrical multi-course experience with more room energy. Omakase trades that for intimacy.
There is one menu. It changes based on availability at the daily fish auction, so expect the fish-forward, technique-driven format to be consistent even when individual dishes are not. Chef Figueroa is Vigo-born and known specifically for his slicing technique and tuna preparation , two things that matter significantly in a sushi-forward omakase context. The menu can be supplemented with extras including eel and crayfish, which gives you some control over the scale of the meal without breaking the format. The price range is €€€, which puts it at the higher end of A Coruña dining but below what you would spend at, say, El Celler de Can Roca in Girona or Quique Dacosta in Dénia. For the format and the credential set , Michelin Plate 2025, a Google rating of 4.7 across 355 reviews , the price position is reasonable for a special occasion spend.
Omakase holds a Michelin Plate for 2025, which signals cooking quality that the Guide considers worth noting, without the full star commitment. The Opinionated About Dining recognition for 2023 adds a second named credential from a source that covers the category seriously. A 4.7 rating from 355 Google reviews is a meaningful sample size for a sushi bar of this scale. Taken together, these signals point to a venue that delivers consistently rather than one trading on a single notable moment. For Japanese dining of comparable credential in Spain, you are otherwise travelling to Madrid or Barcelona. In A Coruña specifically, nothing else in the city is doing this format at this level.
Bookings must be made via the restaurant's website , walk-ins are not the intended route for a counter-based omakase format like this. Given the small capacity of a sushi bar setup and the daily-changing menu built around auction availability, securing your reservation before your trip rather than on arrival in the city is the practical move. Booking difficulty is rated Easy on Pearl, meaning availability is more accessible than you might expect for a Michelin-recognised Japanese restaurant in a regional Spanish city. That said, for weekend evenings and special dates, book ahead. The venue does not publish phone contact, so the website is the only confirmed reservation channel.
Omakase works leading for two people who want a focused, quiet, high-craft dinner where the decision-making is done for them. Solo diners at the bar are well-suited to this format , the counter structure is designed for it, and single seats are easier to fill than tables of four. For groups, the sushi bar format creates a ceiling: counter seating is inherently limited, and omakase does not scale to a large party dinner the way a broader menu restaurant does. If you are celebrating with more than three or four people, consider whether this is the right match, or whether Árbore da Veira gives you more logistical flexibility. For couples and solo diners on a special occasion, Omakase is the clearest recommendation in the city for Japanese dining.
Omakase-format restaurants remain rare outside Madrid and Barcelona in Spain. The closest analogues for what Figueroa is doing , high-technique sushi with a daily auction-driven menu , are in Tokyo rather than Galicia. For reference on what the format looks like at the highest level, Myojaku in Tokyo and Azabu Kadowaki in Tokyo represent the category benchmark. Omakase in A Coruña does not claim to match those directly, but it is the only place in the city making a serious attempt at the format, which has its own value for anyone based in or visiting Galicia. For broader context on dining in the region, see our full A Coruña restaurants guide.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Omakase | €€€ | Easy | — |
| NaDo | €€ | Unknown | — |
| Árbore da Veira | €€€ | Unknown | — |
| Miga | €€ | Unknown | — |
| El de Alberto | €€ | Unknown | — |
| Taberna 5 Mares | €€ | Unknown | — |
What to weigh when choosing between Omakase and alternatives.
For Galician seafood cooked with similar ambition but a different format, Árbore da Veira is the reference point — it holds Michelin recognition and covers more ground. NaDo is a better fit if you want a relaxed meal rather than a structured tasting. Omakase is the only counter-format Japanese restaurant of this type in the city, which makes alternatives a matter of format rather than quality.
Yes — the sushi bar is the room. Omakase has no tables in the conventional sense; the counter in front of the fish-aging cabinet is where the meal happens. That format is the point, not an option.
Solo diners are well served by the counter format here. You are facing the chef, the fish-aging cabinet, and a single tasting menu — there is no social awkwardness in eating alone at a sushi bar, and the pacing of omakase suits one person as well as two. At €€€, it is a considered solo spend, but a justified one for the format.
A sushi counter with no conventional tables is not designed for large groups. Parties of more than four will find the format limiting — omakase pacing and counter seating work best for two, sometimes three or four. If your group is bigger, Taberna 5 Mares or Miga would give you more flexibility.
Yes, with the right expectations. The Michelin Plate (2025), the daily-auction menu, and the focused counter format make it a strong choice for a dinner where the experience itself is the occasion. It works best for two people who want a quiet, high-craft meal rather than a celebratory table with a large group. Book via the restaurant's website and check availability early.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
