Last March, Grupo Bambú opened the doors of its latest establishment, an izakaya (typical Japanese bar or restaurant) overlooking the Santiago Bernabéu football stadium. The gastronomic heir to 99 Sushi Bar, it has become an essential part of the capital’s culinary scene since its opening.
Located on the tenth floor of Real Madrid’s stadium between Padre Damián and Rafael Salgado streets, with access via gate 39 of the white coliseum, it is spread over 600 square metres and houses four spaces: a restaurant, a bar, a terrace with the best views of the Madrid pitch and a cosy private room.
Behind the iconic 99 Sushi Bar and the new opening in Madrid is Grupo Bambú. Founded in 2005 by brothers Fernando and Pedro de León, it has continued to expand both in Spain and around the world. With restaurants in Madrid (Ponzano, Hermosilla, Padre Damián and La Moraleja), Barcelona, Marbella, Abu Dhabi (awarded a Michelin star), Dubai and Monaco (located in the Mareterra marina, the Principality’s most important urban development project), it has become recognised as the most prestigious Spanish restaurant serving high-end Japanese cuisine.
Its growth plans include opening a restaurant in London’s exclusive Mayfair neighbourhood in 2025 and a KŌ branch on the rooftop of one of Dubai Hills’ skyscrapers, one of the emirate’s most modern and luxurious urban developments, in 2026.
Simply spectacular interior design
With seating for ninety-nine diners, Kō by 99 Sushi Bar is pure luxury. Both the decoration and interior design were a joint effort by the León brothers and Jaime Castañeda, the group’s international CEO. High-quality, natural materials such as stone and wood from around the world have been used to clad the interior, complemented by designer lamps that bathe the different spaces in warm, welcoming light. The philosophy of Grupo Bambú is also evident in the dark tones complemented by gold details and contrasting lighter shades.
Two aspects that really catch the eye are, on the one hand, the stadium columns, which in some cases run through the restaurant and have been covered in gold paint, giving the place a lot of character. On the other hand, the cracks filled with gold paint that we find on the floor alongside elegant designs are particularly noteworthy. A nod to Kintsugi, the Japanese technique for repairing ceramic pieces with this precious metal.
The fantastic décor is completed by small gardens, created by Flower Soul, who have chosen natural preserved plants such as moss, maple trees, ferns and natural logs.
Japanese cuisine with classic dishes and new creations
With a more contemporary approach and designed above all for sharing, it maintains the purest Japanese essence and excellence in product selection.
At the helm of this new Grupo Bambú project is Noam González, who worked for years at 99 Sushi Bar and was second head chef at Saddle. The executive chef offers us Japanese cuisine in which the pantry plays a leading role, relying on the best national and international suppliers to ensure that each dish is made with the finest ingredients.
At all times, there are a variety of tempting options to choose from. For starters, you can choose between beef okonomiyaki (known as Japanese pizza) with truffle emulsion and jalapeños, or various types of gyozas, such as wild boar with beetroot dashi or oyster No. 3 with yuzu foam and pearl.
Also essential are their selection of sea urchin and smoked caviar tartares or wagyu on bone marrow; carpaccios such as the shrimp, which is a visual and sensory spectacle, or the hamachi or lemon fish with ponzu, and the sashimis, which allow you to enjoy the best seafood and premium caviar.
Not forgetting Imperial Moriwase with 32 cuts or sea urchin, deeply umami.
The menu offered by Kō by 99 Sushi Bar features a variety of tempura dishes, including the signature tiger prawn tempura, the king crab tempura with ponzu béarnaise sauce and truffle, and the sea urchin tempura with egg yolk and shiso.
Another great option is the delicious sushi pizzas, which come in different varieties: gunkans, warm and cold nigiris, and maki sushi.
Other must-try dishes include the red prawn hosomaki with fresh wasabi and crispy garlic, the maki 99 Jewel with bull and caviar, and the futomaki with king crab, ikura and sea urchin.
Among the main dishes, we find the robata or Japanese grill of free-range chicken glazed with Gochujang honey and jalapeño emulsion, or Atlantic sea bass with white miso and mojo sauce.
As for meat, here you will also find the finest cuts and the most select cuts. Wagyu Kagoshima A5 or Miyazaki A5 will delight even the most discerning connoisseurs.
The sea is also present with dishes such as the exquisite black cod, which is complemented by a well-chosen selection of rice dishes and salads.
Premium spirits and the finest wines in an exclusive wine cellar
Mónica Fernández, director of Grupo Bambú and one of the country’s most renowned sommeliers, is responsible for the excellent wine list. Winner of awards such as the National Gastronomy Award for Best Maître d’ in 2016 and Best Sommelier in the World by the International Academy of Gastronomy at the Prix au Sommelier, she has created a menu with more than 250 national and international wines.
The wine cellar has space for the most famous châteaux in France, as well as Hungary, Germany and Argentina. There is also an extensive selection of bottled wines, featuring Spanish labels and the best-known designations of origin for red, white, sparkling, sweet and fortified wines. At the same time, the selection of wines by the glass includes almost thirty Spanish and French red, white, sparkling and rosé wines, as well as a selection of sweet wines from Spain, France, Hungary and Portugal.
Among the best in Madrid, described as a real gem, is its selection of whiskies. The selection on offer includes some of the finest expressions from Japan’s oldest and most prestigious distillery, The House of Suntory, such as its Yamazaki whiskies, which are available in shot, double shot and bottle formats. Moving on to the Hakushu range, including the eighteen-year-old, produced to mark the company’s centenary, and the finest Scotch whiskies, surely the most select Western whisky in the world, represented by references such as The Macallan Decanter No 6, its Double Cask fifteen, eighteen and thirty-year-olds, and its Macallan BLACK 2023.
Kō by 99 Sushi Bar offers a generous selection, all of which is premium quality. Beers: two types of Codeo, Japanese and select beers; vermouths, vodkas such as Beluga or Canadian Crystal Head Aurora; rums, including Zacapa XO, a blend of rums aged in oak barrels; gins, Scotch, Irish and French whiskies, bourbons and rye whiskies. The finest tequilas from distilleries such as Casa Dragones, Don Julio and 1800, as well as mezcals, are a must. Not forgetting spirits, exquisite brandies and cognacs, such as Louis XIII, and other drinks such as Calvados and Armagnacs, which make up one of the most tempting and appealing selections in the city.
At Kō by 99 Sushi Bar, everything is designed for the enjoyment of diners, so a revamped selection of signature cocktails is a must, featuring fourteen options, all with a sophisticated and exclusive spirit. A menu with options for all tastes, such as Yakuza, made with pisco acholado, infused with vanilla, yuzu, raspberry syrup and egg white, and Sakura, with Toki, Laphroaig, smoked cherry soda and peach, which will delight those with a sweet tooth. Ideal for those looking to put a twist on the classic oriental flavour, Yungen is made with Hennessy VSOP, coffee liqueur, matcha syrup, espresso and edible gold, and Kintsugi – Tres Generaciones añejo with lime, ginger, green apple soda and lemongrass.
This spirited offering is complemented by combinations such as Arakiri, made with Yamazaki whisky, amaretto and banana cordial with salt, or Koi with Roku Gin, tomato water, Noilly Prat Dry, citrus caviar, herbal caviar and sweet caviar.
To paraphrase Jaime Castañeda, KŌ by 99 Sushi Bar represents a novel concept in Madrid, combining exclusivity and luxury with an ambitious Japanese culinary offering. A carefully crafted cuisine with its own distinctive style in a historic setting. For Grupo Bambú, being part of the gastronomic offering at a venue such as the Bernabéu, the city’s most exclusive leisure hotspot, is a real challenge, and they have worked hard to create a restaurant that is up to the task.
