Preparation 1: Raw Bar
A selection of ingredients in their purest form, prepared with minimal intervention
- Oysters
- Natural; with Olive Oil, Yuzu and Soy Vinaigrette; or with Ponzu Ikura
- EUR 10
- Caviar
- Caviar Kaviari Selection, Mantou Bread, Sour Truffle Sauce, Jerusalem Artichoke
- EUR 150 (30 g)
- EUR 250 (50 g)
- EUR 490 (100 g)
- Crispy Sweet Shrimp Wonton
- EUR 25
- Tomatillo Aguachile
- EUR 25
- Wagyu Picanha Carpaccio
- EUR 38
- Korean Steak Tartare
- EUR 27
- Wakame and Cucumber Salad
- EUR 12
- Tuna Tartare Taco
- EUR 18
Preparation 2: Sushi
Each piece is prepared to order, respecting the balance between technique, ingredient and seasonality
- Sashimi
- 5 pieces
- Tuna | EUR 23
- O´Toro | EUR 25
- Salmon | EUR 19
- Hamachi | EUR 22
- Scallop | EUR 24
- Nigiri
- 2 pieces
- Avocado | EUR 8
- O´Toro, Osetra Caviar | EUR 21
- Sea Urchin (Uni) | EUR 21
- Tuna | EUR 12
- Aubergine, Caramelized Miso, Sesame | EUR 8
- Salmon Yuzu Kosho, Ponzu | EUR 10
- Wagyu, Yakiniku Sauce, Sichuan Pepper | EUR 19
- Scallop, Miso Butter | EUR 15
- Hamachi, XO Sauce | EUR 14
- Add 1 g of Caviar + EUR 5
Preparation 3: Steamed
Steaming preserves delicate textures while revealing the pure aromas of each ingredient
- Gyoza
- 5 pieces
- Vegetable | EUR 18
- Chicken | EUR 20
- Prawns | EUR 24
- Bao
- 2 pieces
- Peking Duck | EUR 18
Preparation 4: Sandos
The classic Japanese sandwich, reimagined with premium ingredients and contemporary techniques
- Katsu Sando
- Iberian Pork, Coleslaw, Japanese Mayonnaise
- EUR 40
- Tori Hotate Sando
- Fried Chicken, Scallop Tartare, Yuzu Tamago
- EUR 28
Preparation 5: Fire
Fire, charcoal and the robata grill at the service of exceptional ingredients
- Cantonese Whole Sea Bass
- with Guangdong-Style Sauce
- EUR 65 (900 g)
- Grilled Octopus
- Red Curry Oil, Miso Aubergine, Spiced Yoghurt Foam
- EUR 31
- A5 Wagyu Flank Steak
- EUR 75 (200 g)
- A5 Wagyu Tenderloin
- EUR 115 (160 g)
- Rubia Gallega Steak
- with Asian Chimichurri
- EUR 250 (1 kg)
- Char Siu Iberian Pork
- EUR 47
- Meagre Aburi Mango
- Charred Meagre Fish, Hijiki Seaweed, Quinoa, Edamame
- EUR 21
- Seasonal Grilled Vegetables
- Toasted Miso, Sesame Seeds
- EUR 16
Side Dishes
- Edamame
- EUR 9
- Steamed Jasmine Rice
- EUR 8
- Yakimeshi Fried Rice
- EUR 11
- Thin-Cut Japanese-Style Fries
- EUR 15
- Corn Ribs
- EUR 11
Desserts
- Iced Mochi
- Chef’s Selection, 3 pieces
- EUR 12
- Yuzu Pie, Yuzu Sorbet, Mixed Nuts Crumble
- EUR 14
- Dark Chocolate, Umeshu, Sour Raspberry
- Chocolate Cream, Umeshu Caviar, Served With Sour Raspberry Jelly and Sorbet, Moist Cocoa Sponge Cake
- EUR 16
- Matcha-misù
- EUR 14
- Ice Cream
- 1 Scoop
- EUR 7
Hot Beverages
- Coffee
- EUR 11
- Matcha Tea
- EUR 15
- Sencha Tea
- EUR 12
- Infusion
- EUR 9
At Four Seasons Hotel Madrid, we promote sustainability by using local, seasonal and sustainably sourced products. Our eggs come from cage-free hens, and we support responsible fishing practices. In accordance with Royal Decree 1021/2022, guests may take away any uneaten food in our 100% compostable packaging. In addition, all fish intended to be served raw or undercooked has been previously frozen in compliance with current regulations, ensuring it is free from Anisakis parasites.