Kno-ma
Palma, Spain · Ponent
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
About Kno-ma
Mallorca's dedicated omakase counter brings the intimate ritual of Edomae-style sushi to Palma through chef Miguel Rodríguez, who honed his craft at London's Michelin-starred UMU under Ryo Kamatsu. The 12-seat counter creates direct communion between chef and diner, with no fixed menu—just a progression of seasonal seafood and precise technique unfolding before you. This is kaiseki meets counter service, where Spanish coastal bounty meets Japanese discipline in a space that feels more Tokyo backstreet than Balearic boulevard.
Good to know
Book well ahead—with only 12 seats and word spreading fast, securing a spot requires planning, especially for weekend seatings.
The chef
Miguel Rodríguez
Miguel Rodríguez built his foundation in London's Japanese dining scene, training at the Michelin-starred UMU under chef Ryo Kamatsu, where he absorbed the discipline of traditional Edomae technique. He further sharpened his skills working alongside Pablo Le Xef (2 Michelin stars) and at Sushi Samba with Mathew Sengli, gaining exposure to both classical and fusion approaches. His philosophy centers on respecting Japanese tradition while sourcing the best of Mediterranean waters, treating local fish with the same aging, cutting, and seasoning protocols he learned in London's most exacting kitchens. At Kno-ma, Rodríguez channels years of international training into an omakase experience that honors kaiseki and Edomae principles without slavish imitation.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
Rodríguez respects traditional Edomae sequencing while introducing personal flourishes like Colombian chontaduro fruit alongside pristine nigiri, and his training shows in the akasu (red vinegar) rice that provides the proper acidic backbone. The omakase flows from lighter, delicate bites to richer, fattier fish, showcasing local Mediterranean catch treated with Japanese reverence—expect impeccable knife work, aged fish when appropriate, and that elusive balance of temperature and texture that separates competent sushi from transcendent.
Vibe
The atmosphere channels omotenashi hospitality in its purest form—calm, focused, with the quiet intensity of a working counter where every movement matters. Minimal design and muted lighting keep attention on the ritual unfolding at the hinoki bar, creating an almost meditative experience that feels worlds away from Palma's typical dining bustle. The intimacy of just a dozen seats means you're part of a shared journey, not a transaction.
Service
Chef Miguel narrates each course with genuine warmth and technical insight, explaining cuts, provenance, and preparation without pretense, while sommelier Javi matches the progression with thoughtful sake or wine pairings and enough personality to keep the evening engaging. The front-of-house team led by Javier operates with choreographed precision, anticipating needs before they're voiced—this is hospitality that makes you feel like a guest in someone's home, not a customer in a restaurant.
Setting
The space embraces Japanese minimalism—clean lines, natural wood, subdued tones, and careful lighting that highlights the chef's hands and the glistening fish before you. Located on Carrer d'Espartero in Palma's Ponent neighborhood, the counter setup ensures every seat has front-row access to the culinary theater. It's an exercise in restraint where nothing distracts from the craft.
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.
Go for
- An authentic omakase experience that rivals what you'd find in Tokyo or Kyoto
- The rare opportunity to watch a classically trained chef work a proper Edomae counter in the Balearics
- Intimate, high-craft dining where every detail—from rice temperature to fish aging—is obsessively considered
Don't go for
- A quick casual meal or light bite—this is a two-hour commitment to the full omakase ritual
- Budget dining or copious portions; the experience is refined and intentionally paced, not about volume
Details
Carrer d'Espartero, 15, Ponent, 07013 Palma, Illes Balears, Spain
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