KUU JŪ

Japanese culinary tradition meets Ibiza fine dining flavours on rustic clifftops of Portinatx this summer, in the intimate surrounds of KUU JŪ – the barside eatery at Nômade Temple Ibiza. Translated, the name reflects the Japanese philosophy of finding presence within emptiness, derived from the space between things (kuu) and flow, softness and adaptability (jū). Here, the elements you don’t see are equally as important as those you do, resulting in a unique balancing act played out through the art of omakase.

The setting itself fuses breezy island style with the aesthetic of a sushi-ya. A small cocktail bar sits outside the entrance, decked with chiringuito-inspired hessian fringing that softly flows as it catches the breeze. A row of chairs are perfectly placed to take in the sunset views over the rolling green hills and catch the sparkle of the bay below. Inside KUU JŪ, golden light streams through yellow, green, orange and amber glass panels reminiscent of the 1970s, and a striking marble countertop runs the full length of the Ibiza fine dining space.

Omakase means chef’s choice and guests eagerly await the gourmet delights that the KUU JŪ sushi masters will present to them over the course of the evening. The Ibiza fine dining experience emerges as a culinary back-and-forth between chef and diner, as the hands, knives and fire carefully craft exceptional Mediterranean ingredients into a steady stream of small but perfectly formed Japanese bites, placed on the counter in real time with a quiet explanation of both the process and flavours.

While Japan’s culinary traditions play a starring role at KUU JŪ, the island of Ibiza also influences the dishes served. Silky gamba roja (red prawns), tangy citrus, fresh, fragrant herbs and warming, steamy broths brimming with local flavours are introduced into the omakase ritual with Balearic flair. A steady stream well-curated top-shelf sakes – including Heaven Sake Azul, Mizubasaho Pure Sparkling Gunma and a pear-infused junmai daigingo from Niseku Brewery – complement the Ibiza fine dining experience, as do the array of bespoke cocktails.

The salty sweet combo of the Kohi Old Fashioned comes with a hit of Hibiki Harmony whisky, Ojo de Dios café mezcal, honey, bitters and salted soy, while the smooth Sakura Velvet fuses Ketel One vodka, sake junmai Daijingo and roasted peach. The Umami Mule is a salty twist on a classic, and there’s a selection of exquisite mocktails at KUU JŪ for those forgoing alcohol.

In the bar area at KUU JŪ, a menu of light bites sates the appetites of those popping in for a drinks or for diners who prefer to order à la carte than leave their dining to chance. Crispy moray eel skin is lightly spiced and finished with Japanese citrus powder; edamame is sautéed with sesame oil, spicy shichimi tōgar ashi and the tang of fresh lime; Spanish croquetas are given the KUU JŪ treatment with white miso and creamy roasted leek, coated in crispy panko. The humble Catalonian gilda gets a makeover too, as skewers of marinated clams and pickled piparra peppers are glazed with Mediterranean dashi, while the twist on the classic tuna belly katsu sando is extremely hard to resist.

Diners with a sweet tooth should save room for the refreshing desserts at KUU JŪ, where kakigori (Japanese shaved ice) is served with either mango and sweet red bean, or mandarin, black sesame and sansho. The KUU JŪ bar at Nômade Temple Ibiza is open from 5pm until 11pm from Thursday to Saturday, then from 5pm until 1am on Sunday and Monday nights. Omakase is served in a single 8pm seating from Thursday to Monday, and places are extremely limited (and in-demand) so booking this Ibiza fine dining ritual in advance is essential.