Restaurant in València, Spain
Ten seats, one sitting, book early.
Kaido Sushi Bar holds a 2024 Michelin star and just ten seats — all filled simultaneously in a single nightly seating. Chef Yoshikazu Yanome applies Edomae sushi technique to Valencia's coastal produce, with a focus on local red prawn and nigiri. At €€€€ pricing with no walk-in option, this is the city's most serious Japanese address and requires booking weeks ahead.
Kaido Sushi Bar holds ten guests per service. Not ten per turn — ten total, all arriving together, all seated simultaneously around the bar. That structural fact tells you everything you need to know before you book: this is not a drop-in sushi counter or a flexible omakase format. It is a coordinated, single-cast experience in one of Valencia's tightest dining rooms, and it earned a Michelin star in 2024. If you are serious about Japanese technique applied to Valencian coastal produce, this is the most credible address in the city for it.
Ten seats around a bar is intimate to the point of choreography. The spatial logic here is deliberate: chef Yoshikazu Yanome works within arm's reach of every guest, and the format only functions when all seats are occupied simultaneously. There is no early table or late arrival. You commit to a time, you arrive with your group, and the room begins. For a special occasion , an anniversary, a milestone dinner, a serious date , this is a format that eliminates distraction. There is no ambient noise from adjacent tables, no competing conversations, no one waiting for your seat. The attention is on the counter, the fish, and the chef's movements. For a business meal where you need sidebar conversations and flexible pacing, look elsewhere.
The address is in El Pla del Real, a residential neighbourhood north of the old city. It does not have the footfall visibility of the Ruzafa dining corridor or the tourist density of the old town. That relative obscurity is part of why the ten seats fill without walk-ins , the people in those chairs have planned to be there.
The conceptual anchor is Edomae sushi , the Tokyo Bay tradition dating to the Edo period (1603–1868) in which fish were prepared using techniques that accounted for the specific qualities of locally caught seafood. At Kaido, that framework has been transposed to Valencia's Mediterranean coast. The red prawn of the region features as a focal point, and nigiri is the dominant format. The technical logic of Edomae , curing, aging, and preparing fish to draw out rather than mask flavour , is applied to what the Valencian coast provides. This is not fusion for its own sake; it is a coherent methodology applied to a different coastline. The Michelin recognition in 2024 validates the execution.
For comparison with Edomae-rooted counters in Japan, Myojaku in Tokyo and Azabu Kadowaki in Tokyo give you the reference point. Kaido is not trying to replicate those experiences , it is doing something genuinely distinct with local material.
Given the ten-seat cap and the single-seating-per-service structure, repeat visits require planning well in advance rather than spontaneity. That said, Kaido rewards returning guests in a way that single-visit venues rarely do. The kitchen operates Tuesday through Thursday for dinner only (8:30 PM to midnight), and adds a Friday and Saturday lunch slot (2 PM to 4 PM) alongside the evening service. Monday and Sunday are closed. That Friday and Saturday lunch is where a second visit has real strategic value.
On a first visit, the evening service is the right call , you get the full unhurried arc of the experience, and the late closing time (midnight on weekdays, 11 PM on weekends) means no one is rushing the pacing. On a second visit, the Friday or Saturday lunch provides a different register: daylight, a shorter window (two hours versus a potential three-plus at dinner), and what is likely to be a slightly different rhythm. If you are planning visits back to back across a Valencia trip, dinner first, lunch second is the sensible sequence. A third visit , if you can secure it , lets you refocus on specific nigiri you want to revisit with more context.
The Google rating of 4.8 across 272 reviews is a meaningful signal for a ten-seat room: the sample is not large, but the consistency is. Guests are not arriving by chance and leaving a range of scores , they are arriving prepared and rating accordingly.
Book as far ahead as possible. A Michelin star awarded in 2024, a ten-seat room, and a single-seating format create a booking window that has compressed significantly since the recognition. There is no phone number listed and no dedicated website in the current venue record , your leading approach is to check reservation platforms directly or contact through any listed social profiles. Do not arrive without a reservation expecting to be seated. The format physically prevents it.
Hours summary: Tuesday–Thursday dinner 8:30 PM–midnight; Friday–Saturday lunch 2–4 PM and dinner 8:30–11 PM; Monday and Sunday closed.
For other Japanese options in Valencia, Nozomi Sushi Bar and Shinkai Tastem offer different formats and booking windows. For the wider picture of serious dining in the city, see our full Valencia restaurants guide, and for Michelin-starred context across Spain, relevant comparisons include El Celler de Can Roca in Girona, Aponiente in El Puerto de Santa María, Arzak in San Sebastián, Azurmendi in Larrabetzu, Cocina Hermanos Torres in Barcelona, and DiverXO in Madrid. For other aspects of a Valencia visit, see hotels, bars, wineries, and experiences.
Also in Valencia's fine dining tier: El Poblet, Fierro, and Ricard Camarena for modern Spanish benchmarks at the same price tier.
Quick reference: €€€€ price range | 10 seats, single seating | Tue–Thu dinner only; Fri–Sat lunch and dinner | Michelin 1 Star 2024 | Booking: hard, plan well ahead.
Dinner is the stronger first visit. The Tuesday–Thursday evening service (8:30 PM–midnight) gives you the full pace of the omakase experience without a hard stop. The Friday and Saturday lunch (2–4 PM) is a two-hour window , tighter, and better suited as a return visit when you already know the format and want a different context. If you can only visit once and your schedule allows it, book an evening service.
Yes, with one condition: you have to want the omakase format. Kaido holds a 2024 Michelin star in a ten-seat room applying Edomae technique to Valencian seafood , at €€€€ pricing, that is a credible exchange. If you want to order à la carte or pick specific dishes, this is the wrong room. If you want a single chef directing the entire meal with produce sourced from the Valencian coast, the price tier is justified by the structure and the recognition. Comparable single-focus omakase experiences in Spain at this level are rare outside of Madrid and Barcelona.
The entire room is ten people , so a group of ten can, in principle, take the whole counter. In practice, that makes Kaido one of the better formats for a coordinated group celebration, because there are no other diners to manage around. Groups smaller than ten will be seated with other guests as part of the communal single-seating format. There is no private dining room and no separate section. If your group needs a fully private space with flexible timing, Ricard Camarena is a better fit at the same price tier.
Book a minimum of four to six weeks out, and assume that popular Friday and Saturday slots may be gone further in advance than that. The 2024 Michelin star has made the ten-seat room one of the most sought-after bookings in Valencia. There is no walk-in option , the single-seating format physically requires all guests to arrive together, so the kitchen cannot absorb a late addition. Check reservation platforms as soon as your dates are confirmed. Waiting until you arrive in Valencia is a reliable way to miss it entirely.
No dress code is listed, but the €€€€ price tier, Michelin star, and intimate ten-seat counter format set the register clearly. Smart casual is the floor , treat it as you would any serious tasting menu restaurant in Spain. Avoid anything you would wear to a casual tapas bar. The room is small and the experience is close-contact with the chef and other guests, so comfort matters as much as formality. There is no requirement for formal dress, but arriving underdressed relative to the occasion will feel out of place.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Kaido Sushi Bar | Japanese | A contemporary Japanese restaurant which despite its compact size, has plenty of personality. It only has space for ten guests who have to arrive in unison, then sit together around the bar to appreciate the gastronomic experience to the full, including the explanations and studied movements of renowned sushi chef Yoshikazu Yanome.His philosophy is built around the Edomae Sushi tradition (established during the Edo period from 1603-1868) of preparing the (at the time abundant) fresh fish and seafood caught daily in the waters of Tokyo bay. The same idea permeates the cuisine here, which nowadays is based around the superb natural bounty of Valencia’s coastal waters, with a special focus on the red prawn. Nigiris feature heavily on the menu here.; A contemporary Japanese restaurant which despite its compact size, has plenty of personality. It only has space for ten guests who have to arrive in unison, then sit together around the bar to appreciate the gastronomic experience to the full, including the explanations and studied movements of renowned sushi chef Yoshikazu Yanome.His philosophy is built around the Edomae Sushi tradition (established during the Edo period from 1603-1868) of preparing the (at the time abundant) fresh fish and seafood caught daily in the waters of Tokyo bay. The same idea permeates the cuisine here, which nowadays is based around the superb natural bounty of Valencia’s coastal waters, with a special focus on the red prawn. Nigiris feature heavily on the menu here.; Michelin 1 Star (2024) | Hard | — |
| Ricard Camarena | Modern Spanish, Creative | Michelin 2 Star, World's 50 Best | Unknown | — |
| Riff | Mediterranean, Creative | Michelin 1 Star | Unknown | — |
| Llisa Negra | Spanish, Farm to table | Unknown | — | |
| Saiti | Contemporary Spanish, Modern Cuisine | Unknown | — | |
| Toshi | Chinese, Mediterranean Cuisine | Unknown | — |
How Kaido Sushi Bar stacks up against the competition.
Friday and Saturday are the only days lunch service runs (2–4 PM), making dinner the default for most of the week. If flexibility matters, dinner Tuesday through Thursday gives you more date options. The format is identical regardless of session — ten guests, one seating — so the food experience does not change between lunch and dinner. Friday or Saturday lunch is worth targeting if you want a daytime slot, but book those well ahead since they are rarer.
At €€€€ pricing with a Michelin star awarded in 2024, Kaido asks serious money — but the format justifies it if omakase is your preference. Chef Yoshikazu Yanome works from Edomae technique applied to Valencian coastal seafood, with nigiri as the centrepiece. For that price in Valencia, you are paying for a ten-seat counter experience with direct chef interaction, not a standard restaurant meal. If you want à la carte Japanese or something more casual, Toshi is a lower-commitment alternative in the city.
The room holds ten guests total, and all diners must arrive simultaneously. That structure suits groups of up to ten who are booking together, but it effectively rules out larger parties. Pairs and foursomes work well; a group of eight or ten could fill the room entirely. Private dining in the traditional sense does not apply here — the counter is the only format available.
Book as far in advance as possible — realistically several weeks out at minimum, and longer since the Michelin star in 2024. A ten-seat room with a single seating per service compresses availability fast: one full booking closes an entire night. Treat this like booking a high-demand Tokyo counter, not a regular restaurant reservation.
No dress code is documented for Kaido, but the counter format, €€€€ price point, and Michelin recognition signal that this is not a casual drop-in. Neat, presentable clothing is the sensible approach — think smart casual at minimum, without requiring formal attire. The setting is intimate enough that what you wear will be visible to the chef and all other guests throughout the meal.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
