Located in Logroño, KIRO is a restaurant with a Michelin star that respects the traditional Japanese format with only ten diners per service and the preparation of sushi in front of the customer.
A wooden bar where the master works and ten seats around him for those who enjoy a very special experience. With this disposition and an atmosphere where Asian harmony and tranquility are breathed, Félix Jiménez proposes at KIRO a trip to Japanese gastronomy through one of its most characteristic dishes: sushi. The chef from La Rioja, trained in Japan, thus makes his life project a reality and creates a traditional Japanese restaurant where a tasting menu is served featuring the nigiris.
Sushi reflects the difficulty of the simplest. Using everyday ingredients such as fish and rice, a dish is made that is actually very complex and requires years of training and practice.
The quality of the product and a preparation that takes care of even the smallest detail are the keys to sushi, and at KIRO we respect them to the fullest. To make each nigiri we use koshihikari rice, a highly aromatic and appreciated variety, and the most suitable cuts of each fish. The pieces vary according to market. The result is a bite at the exact temperature, freshly prepared, that dissolves into delicate nuances of flavors and textures.
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