Ugo Chan, a Michelin-starred restaurant in Madrid, has quickly become one of my favorite dining spots. Opened just over a year ago, it has already garnered significant recognition, including the prestigious Sol Repsol and the ACYRE award for Best Restaurant in the Community of Madrid in 2023. The mastermind behind this culinary gem is chef Hugo Muñoz, whose impressive resume includes stints at renowned establishments like Carbón Negro, Kabuki Wellington, and Viridiana.

What I love most about Ugo Chan is its innovative fusion of Japanese and Madrid cuisine. Chef Muñoz's "freestyle" approach to cooking is evident in the menu, which features seasonal ingredients and a seamless blend of traditional Japanese techniques with iconic Madrid flavors. One standout dish that perfectly encapsulates this fusion is the gyozas de callos a la madrileña.

The dining experience at Ugo Chan is further enhanced by its open-view kitchen and personalized omakase menu, allowing me to fully appreciate the craftsmanship and creativity that goes into each dish. The restaurant's atmosphere is inviting, and the service is consistently attentive, contributing to an overall exceptional experience.

Yesterday's dining experience at Ugo Chan was nothing short of spectacular, showcasing the restaurant's unique ability to blend Japanese and Madrid culinary traditions. The meal featured a series of meticulously crafted dishes that highlighted the chef's innovative approach and commitment to high-quality ingredients.

The "Tributo a Robuchon" started the meal on a high note with its tartar de toro, gelée de anguila ahumada, and caviar iraní. This dish was a testament to the excellence of the tuna, perfectly complemented by the rich flavors of caviar and the delicate espuma de coliflor. The mixture of flavors between the caviar and cauliflower was exceptional, creating a harmonious and luxurious experience.

Next, the "Lenteja caviar con torcaz al curry japonés y aire de coco, acompañado de su escabeche" stood out as an outstanding dish. The sweetness of the Japanese curry paired beautifully with the coconut, offering a delightful balance of flavors that was both exotic and comforting. The torcaz was cooked to perfection, adding a rich depth to the dish.

The "Gyozas de callos a la madrileña con garbanzo frito" were intriguing, delivering a robust umami flavor and a concentrated taste that was both unique and satisfying. The gyozas, with their rich filling and crispy exterior, were a standout, highlighting the chef's skill in fusing traditional Madrid ingredients with Japanese techniques.

The "Nigiri de pescado blanco con grasa de cerdo ibérico y yuzu kosho" was a free-format nigiri featuring Japanese rice and Lubina (white fish). Although the rice was slightly under-seasoned, the combination of the pork fat with the fish was outstanding, showcasing the innovative pairing of flavors that define Ugo Chan's cuisine.

Finally, the "Nigiri de foie gras y anguila homenaje al cremat de M. Berasategui y mirim envejecido" paid homage to one of Martin Berasategui's iconic dishes. This dish was a masterful blend of foie gras and eel, with the aged mirim adding a sophisticated touch. The homage was well-executed, combining complex flavors into a cohesive and delightful bite.

Overall, Ugo Chan delivered an exceptional dining experience with dishes that were both innovative and deeply satisfying. Each dish reflected the chef's creativity and dedication to high-quality ingredients, making it a memorable meal that stands out in Madrid's vibrant culinary scene.

Ugo Chan's unique blend of cultural influences, high-quality ingredients, and innovative cuisine sets it apart from other restaurants in Madrid. It has become a must-visit destination for me and a shining example of culinary excellence in the city's vibrant food scene.