Ebisu by Kobos

This was our second visit here and we keep our personal opinion that this is the best sushi we know of in Spain. Since our last visit, we’ve had some new stuff, and missed some dishes from our last visit, being the most important one, the ankimo, which was one of the stars of our last visit. The shari has in our opinion improved since the last time, and overall we had another fantastic night here, with great nigiris and another great wine pairing. So, some of the favorites of the night were: * Aji & shyoga nigiri (mackerel & ginger). * Tako (octopus). * Chawanmushi with katsuobushi, dashi and eggs. * Sea bream nigiri with hiroshima salt. * Akaza ebi nigiri (scampi). * Kaziki maguro nigiri. * Mama’s sandwich 2.0 with Oscietra Caviar. * Chu toro (semi-fatty tuna) nigiri. * O-toro and uni (fatty tuna and sea urchin) nigiri. * Unagi (fresh water eel)nigiri. The one thing we liked a little better on our last visit was to end with the Futomaki Endo, as a kind of a dessert, but again, we liked every single dish of this visit. And, this remains our favorite unagi on earth! To end this post, our opinion is that the itamae José, will improve more and more on each visit and has the potential to become one of the best sushiyas in Europe over the years, but let the time talk and just observe over the years.