Tasting "Omakase" of the versatility of CAVA through Japanese cuisine
The restaurant Zuara Sushi, one of the great innovations of Madrid gastronomy, which has recently achieved its first Michelin star, only 7 months after its opening, offers us an exclusive menu where we will discover the versatility of CAVA as a gastronomic element of the highest quality, offering excellent harmony to accompany a gastronomic experience from beginning to end and with the different cuisines of the world, like the Japanese.
DAVID ARAUZ, chef at ZUARA SUSHI. A Chef with a long career working as head in several of the best restaurants of reference in Japanese cuisine in Spain: Suntory, Kabuki, Kazan and 99 KŌ Sushi Bar (where he got a star in the Michelin Guide).
ÁLVARO PRIETO, Sommelier en ZUARA SUSHI. Sommelier with a wide and recognized trajectory in great references of the gastronomy as Club Allard, MB Abama (Martin Berasategui), the restaurant of Gordon Ramsey in Ireland and Ametsa by Arzak in London.
