Name: Hotaru Madrid
Address: C. Alcalá, 99, Salamanca, 28009 Madrid, Spain, Madrid, Spain
Telephone: +34 620 25 20 42
Price range: €€

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

See how we rated it

7.23VERY GOOD

7.9Plate

7.4Vibe

8.3Service

7.3Setting

About Hotaru Madrid

Hotaru Madrid has quickly built a devoted following for its contemporary Japanese cuisine anchored by omakase experiences and live tuna cutting ceremonies every Tuesday evening. Led by chef Alejandro Pérez, whose training at Nobu and Morimoto shows in every precisely executed piece, the restaurant draws sushi purists and adventurous eaters alike to its intimate 12-seat sushi bar and polished dining room. The kitchen toggles between traditional nigiri and more inventive rolls, all built on exceptional sourcing and technique that's earned widespread recognition. A stone's throw from El Retiro Park in Salamanca, it's become a destination for those seeking serious Japanese cooking in Madrid.

Good to know

Book a seat at the 12-seat sushi bar to watch the chefs work and receive pieces directly from their hands—it transforms the meal into a true omakase ritual.

The chef

Alejandro Pérez

Alejandro Pérez honed his craft in the kitchens of Nobu and Morimoto, absorbing the discipline and innovation of two globally recognized Japanese culinary masters. His training under these influential figures shows in his approach to contemporary sushi—rooted in classical technique but unafraid to push boundaries with ingredient combinations and presentation. Since opening Hotaru Madrid, Pérez has built a reputation for meticulous sourcing and precise execution, drawing on his international experience to create an omakase that feels both authentic and distinctly his own. His philosophy centers on letting exceptional fish speak for itself while introducing thoughtful creative flourishes that elevate the experience.

The Insider Compass

Four dimensions, each assessed independently against the same criteria everywhere we rate.

7.9PLATE

Plate

The omakase experience showcases Pérez's deft hand with fish, moving through pristine cuts of bluefin tuna (including the Tuesday ronqueo service where multiple sections are featured), buttery negitoro, and inventive signatures like the Red Dragon and Tartufo rolls. Technique is confident across the board—melt-in-your-mouth wagyu beef, perfectly seasoned rice, and short rib gyoza that balance crispness with richness. Presentation leans artistic without sacrificing the integrity of each component, and the sake pairings are thoughtfully matched to the progression of flavors.

7.4VIBE

Vibe

Lively

The cozy, intimate atmosphere strikes a balance between relaxed and refined, with soft lighting and carefully curated music creating a space that feels both special-occasion-worthy and genuinely welcoming. Energy centers around the sushi bar, where the theater of knife work and plating unfolds in real time, while dining room tables offer a quieter retreat. The crowd skews cosmopolitan and food-focused, particularly on Tuesday evenings when the tuna cutting draws enthusiasts eager to witness the skill involved.

8.3SERVICE

Service

The brigade is notably engaged and knowledgeable, with servers moving seamlessly between explaining intricate preparations and reading the room's tempo. Staff members are frequently mentioned by name for their warmth and expertise, suggesting a team culture that values genuine hospitality over transactional efficiency. On occasion, pacing can feel uneven during peak service, and a few guests have noted a disconnect when English fluency is required, though the kitchen's precision generally compensates.

7.3SETTING

Setting

The interior design leans modern Japanese with clean lines, natural materials, and a sophisticated bar-centric layout that puts craftsmanship on display. Located on Calle Alcalá in Salamanca, the restaurant benefits from the neighborhood's polished energy while maintaining an intimate, almost hidden-gem quality inside. Decor strikes the right balance—beautiful without being overly precious, allowing the food to remain the focal point.

These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.