Review
Kiro Sushi is one of the best Edo-mae sushi restaurants in Europe — and for me, worth a special trip to Logroño. The contrast is striking: the lively Rioja capital outside, and inside, a quiet, almost meditative sushiya shaped entirely by chef Félix Jiménez Martínez, who trained in Japan before opening his counter.
Jiménez has fully embraced the discipline and demeanour of a traditional sushi master. His presence behind the counter — calm, focused, almost monastic — sets the tone from the moment you enter.
Most of the fish comes from Spanish waters, yet every piece follows Edo-period practice: ageing, curing, smoking or lightly grilling to enhance depth and texture. The result is sushi that is precise, pure and grounded in technique rather than embellishment.