47 Ronin

On Calle Jorge Juan, one of Salamanca's more design-conscious stretches, 47 Ronin occupied a two-level space where the aesthetic choices — controlled lighting, considered tableware, a near-monastic quietness — signalled that the kitchen's intentions were serious. The concept, developed under the id.real group's Hattori Hanzo umbrella, positioned itself at the creative end of Japanese cooking in Madrid, drawing on kaiseki-style structure rather than the sushi-counter format that dominates the city's Japanese scene.

The tasting menu, priced at around €72–€88 per person before drinks, moved through dishes that combined Japanese technique with European ingredients: glazed eggplant in a white miso foam with parmesan, crab alongside a kimchi-inflected sheep's-cheese sauce, conger eel finished with Japanese whisky. The approach was seasonal and course-driven, with tea pairings available alongside the standard drinks options. That price point placed it in the mid-to-high range for a tasting-menu restaurant in Madrid, though the format and ambition were closer to the higher end of that bracket.

The restaurant received a mention in the Guía Michelin 2018–19, a signal of recognition that aligned with how reviewers characterised it at the time: among the more considered Japanese kitchens in the capital, and one of the few operating without sushi or sashimi as a structural anchor. The room itself — dark, cubic, deliberately spare — worked as a counterpoint to the boutique-lined street outside, and the attention to music and presentation suggested a kitchen aware that the experience extended beyond the plate.

Chef Borja Gracia's name is consistently attached to the project, with Alex García also credited in the kitchen during its active period. Whether the restaurant remains in operation has not been confirmed through authoritative sources, so prospective visitors should verify current status directly before planning around it.