Restaurant in Ibiza, Spain
No sign. One menu. Book early.
Omakase by Walt is Ibiza's Michelin-starred Japanese counter — a tiny, unmarked room where a single set menu is served to all guests simultaneously. At €€€€ per head with no à la carte option, it is the most serious Japanese dining available on the island. Book well ahead; in high season, this fills weeks out.
A 4.7 Google rating across 61 reviews is a meaningful signal for a tiny omakase counter, but the more telling number is this: Omakase by Walt holds a Michelin star (2024) — making it one of the very few Michelin-starred tables in Ibiza, and almost certainly the only one operating entirely in the Japanese omakase tradition. If you want a serious, structured Japanese meal in a party island context, this is the clearest answer available. The conditions: you must be willing to surrender control of the menu entirely, you must arrive on time, and you need to book well in advance. This is not a casual drop-in.
The approach from the street is deliberately disorienting. The entrance is unmarked , the building reads as a household appliance shop from the outside, with no signage indicating there is a restaurant within. Once inside, the room is small, dimly lit, and organised entirely around the sushi bar and the chef. All guests are seated at the same time and move through the omakase menu together, creating a collective cadence that is unusual in an island dining context and more aligned with how serious omakase counters operate in Tokyo than anything you would typically find in a Mediterranean resort town.
The atmosphere is quiet and focused by design. If you arrive expecting the energy of Ibiza's broader dining scene, recalibrate. The room rewards diners who want to concentrate on what is in front of them. This is not a venue for loud groups looking for a night out , it functions more like a performance space where the chef works through an elaborately sequenced menu in full view. That framing is either the draw or the deterrent depending on what you are after.
For a returning guest: the format does not change between visits in terms of structure , the omakase sequence, the communal timing, the bar-centred arrangement remain fixed. What shifts is the menu content at the chef's discretion. If you have been once and are considering a return, the question is whether you found the pacing and the counter-only format satisfying enough to revisit without knowing in advance what will be served. The Michelin recognition suggests the kitchen is operating at a level where that gamble is reasonable.
Walter Sidoravicius brings a genuinely international formation to this counter. Venezuelan-born, with Lithuanian and German heritage, trained in Tokyo and previously an instructor at the Basque Culinary Center in San Sebastián, he represents a culinary crossroads that has produced a kitchen committed to Japanese tradition rather than fusion novelty. The menu is described as fully respectful of Japanese convention: cold and raw preparations, nigiris served in two parts, dishes in traditional vessels. There is no Ibiza-Japanese fusion concept here. The training background has direct relevance to food quality , the Basque Culinary Center connection places him within the same institutional ecosystem that has produced kitchens at [Arzak in San Sebastián](https://www.joinpearl.co/restaurants/arzak-san-sebastin-restaurant) and [Azurmendi in Larrabetzu](https://www.joinpearl.co/restaurants/azurmendi-larrabetzu-restaurant), and Tokyo training is verifiable context for omakase credibility.
No wine list data is available in our current record for Omakase by Walt. For a Michelin-starred omakase counter operating at this price tier (€€€€), it is reasonable to expect that a drinks pairing option exists, but the specifics , sake selection, wine pairing format, beverages by the glass , are not confirmed. Before booking, ask directly about pairing options when making your reservation. If the drinks program matters as much as the food to your group, treat this as a gap to confirm rather than assume. Comparable omakase counters in European settings frequently offer either a Japanese whisky and sake list or a curated wine pairing, but we will not speculate on what is available here specifically. For wine-forward Japanese dining in Spain, [Cocina Hermanos Torres in Barcelona](https://www.joinpearl.co/restaurants/cocina-hermanos-torres-barcelona-restaurant) offers one of the country's more detailed pairing programs, though the format is entirely different.
Omakase by Walt is open Tuesday through Saturday from 6 PM to midnight, closed Sunday and Monday. In a resort context like Ibiza, the practical booking window tightens significantly from late June through September when island occupancy peaks and demand for the limited number of Michelin-starred tables becomes acute. If you are visiting in high season, treat this as a reservation you need to secure before you book your flights, not after you arrive. Tuesday and Wednesday evenings in the shoulder months (May, early June, October) are the most accessible entry points if flexibility allows. All guests are seated simultaneously, which means late arrivals affect the entire table , factor that into your logistics if you are coming from elsewhere on the island.
Reservations: Hard to secure in high season , book as far ahead as possible, particularly June through September. Hours: Tuesday to Saturday, 6 PM to midnight; closed Sunday and Monday. Budget: €€€€ , expect this to be one of the higher per-head spends in Ibiza's dining scene. Format: Single omakase menu only; no à la carte. All guests seated simultaneously. Address: Canonge Joan Planells 8, Eivissa, 07800, Spain. Dress: No dress code is confirmed, but the Michelin-starred setting and the intimate, focused atmosphere call for smart casual at minimum , avoid beachwear.
Ibiza has a broad restaurant offer, but the Michelin-starred tier is thin. For context on the wider island dining picture, see our full Ibiza restaurants guide. Other island options worth knowing: El Bigotes for seafood in a completely different register; Es Xarcu for Spanish coastal cooking; and 1742 for creative cooking in a more contemporary setting. If you are planning a full Ibiza trip, our hotels guide, bars guide, and experiences guide cover the broader picture. For omakase reference points in Japan itself, Myojaku and Azabu Kadowaki in Tokyo sit at the leading of that category.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Omakase by Walt | Japanese | €€€€ | This restaurant, where all is not what it seems, will come as something of a surprise! What, from the outside, appears to be a simple household appliance shop (you won’t find any sign whatsoever at the entrance) obscures this tiny, discreetly lit restaurant in the purest Japanese style, where the sushi bar and the chef are the undoubted stars of the show. Walter Sidoravicius, originally from Venezuela but with Lithuanian and German roots, has worked and trained around the world, most notably in Tokyo and as an instructor at the Basque Culinary Center. His cuisine is focused on a single Omakase menu that is full of intrigue – guests leave all decision-making to the chef who prepares elaborate dishes in full view that are fully respectful of Japanese tradition (cold and raw options, nigiris served in two parts, dishes served in traditional bowls etc). Guests are asked to arrive at the same time in order to enjoy the culinary experience together.; This restaurant, where all is not what it seems, will come as something of a surprise! What, from the outside, appears to be a simple household appliance shop (you won’t find any sign whatsoever at the entrance) obscures this tiny, discreetly lit restaurant in the purest Japanese style, where the sushi bar and the chef are the undoubted stars of the show. Walter Sidoravicius, originally from Venezuela but with Lithuanian and German roots, has worked and trained around the world, most notably in Tokyo and as an instructor at the Basque Culinary Center. His cuisine is focused on a single Omakase menu that is full of intrigue – guests leave all decision-making to the chef who prepares elaborate dishes in full view that are fully respectful of Japanese tradition (cold and raw options, nigiris served in two parts, dishes served in traditional bowls etc). Guests are asked to arrive at the same time in order to enjoy the culinary experience together.; Michelin 1 Star (2024) | Hard | — |
| La Gaia | Fusion | €€€€ | Unknown | — | |
| El Bigotes | Seafood | Unknown | — | ||
| Es Xarcu | Spanish | Unknown | — | ||
| Sa Nansa | Seafood | Unknown | — | ||
| Sublimotion by Paco Roncero | Progressive | Unknown | — |
A quick look at how Omakase by Walt measures up.
Dinner is your only option. Omakase by Walt operates exclusively Tuesday through Saturday from 6 PM to midnight — there is no lunch service. Plan accordingly, especially in high season when evening slots fill weeks out.
Yes, and it's one of the stronger cases for it on the island. The format — a single chef-led omakase menu, prepared in full view at a small counter — creates a focused, theatrical experience that suits a milestone dinner. The Michelin star (2024) and €€€€ price point set expectations clearly: this is a deliberate, high-investment evening, not a casual celebration backdrop. If your group wants noise and energy, look elsewhere; if the occasion calls for something considered and quiet, this fits.
For Ibiza's Michelin-starred extreme, Sublimotion by Paco Roncero is the only comparable prestige booking — though at a substantially higher price point and a very different, theatrical multi-sensory format. La Gaia offers an upscale Mediterranean-Asian menu with broader choice if the fixed omakase format doesn't appeal. For something more rooted in local seafood tradition, Es Xarcu and El Bigotes are the island's go-to casual seafood spots — lower price tier, no reservations or limited booking, completely different register.
The entrance is unmarked — the building reads as a household appliance shop with no signage, so look up the address before you go. All guests are asked to arrive at the same time, meaning the meal runs as a shared sitting rather than open seating. There is one menu; you do not order. Chef Walter Sidoravicius, trained in Tokyo and formerly an instructor at the Basque Culinary Center, makes all decisions — that's the format, not a limitation.
The venue data doesn't specify a dress code, but context is useful: a Michelin-starred omakase counter in Ibiza at €€€€ pricing sits in a different register from the island's beach-club circuit. Neat, considered clothing is the practical call — not a suit, but not resort casual either. Think dinner-appropriate rather than nightlife-appropriate.
The counter is described as tiny, which limits group capacity. Omakase by Walt operates as a single shared sitting where all guests arrive together — which works in favour of small groups booking the whole counter, but makes large parties logistically difficult. If you're coming as a group of more than four or five, confirm capacity directly before booking. This format rewards intimate gatherings over large celebrations.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
