Set Menu
A curated sequence of preparations for the entire table, showcasing the essence of Isa
EUR 105 per person
- Edamame
- add Oyster + EUR 10
- Nigiri Trio
- Aubergine, Salmon, Hamachi
- Wakame and Cucumber Salad
- Gyozas Selection
- Chicken, Vegetables, Prawns
- Meagre Aburri Mango
- Charred Corvina, Hijiki Seaweed, Quinoa, Edamame
- or Char Siu Iberian Pork
- Matcha-misù
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
Prices are in EUR, VAT included. Service charge EUR 4.5. Allergen menu available.
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.