Being a nomad is all about the journey, right? Which is just as well, as it’s a bloody long way to Portinax. Especially when you live near Cala Comte, in the case of our photographer – a solid hour’s cross-country drive north, from door to door. Yet when the invitation comes to participate in one of Ibiza's most exclusive dining experiences, an omakase tasting menu at Kuu Jū, the island’s newest Japanese restaurant, the decision to up-sticks and go is an easy one.
Kuu Jū is the crown jewel set atop the Nômade Temple Ibiza hotel, which opened its doors for the first time this summer. An import from Tulum, Mexico, it is already making an impact on the island’s hospitality scene. The chain’s hotels are united by a distinct connective tissue that weaves through well-being, haute cuisine, music, art, fashion, and a pleasing, easy-on-the-eye Mayan aesthetic.
It not only caters to a high-end clientele looking to escape the stresses of the outside world, but also opens itself to a discerning public, inviting all comers to explore the mystery behind the ochre facades. This evocatively authentic 14-seat omakse bar, hidden within the luxury boutique resort, is part of that magic.
For respite, our intrepid travellers were invited to a retelling of classic cocktails, with a Japanese twist, for golden-hour pre-drinks, while soaking up the colours and textures of this modern retreat. And we were served a couple of bangers!
Hi-Fi Old-Fashioned, blending two of my favourite tipples, Hibiki whiskey and Ojo de Dios coffee mezcal with bitters, to produce a strong yet smooth mix, enriched with a caramel aroma from the tonka beans. It becomes even more enjoyable as the ice melts. But go easy; this little glass packs as much heft as a wedgie from a Sumo wrestler.
The Kuu Jū Ume Negroni is much milder than a traditional Negroni; you might even say refreshing. Gone is the bitterness of Campari, replaced by the smoother, more aromatic Amaro Santoni. Mezcal replaces the vermouth, and sweetness comes from a Japanese plum liqueur, Umeshu.
Chef Jaume Inés, Head Chef of Kuu Jū and an expert in Asian cuisine, has created a bespoke omakase experience that combines the best of local produce from land and sea with exquisite delicacies from some of the world’s best importers.
So, how do you do justice to a 14-course display of Japanese culinary tradition without meandering off into a boring word salad? The answer is to give you a taste of the experience by picking out some standout favourites for description, while letting your eyes feast on other highlights of the menu.
Refreshingly icy Maison Gillardeau oysters with a cucumber granita are the perfect way to start the evening’s proceedings.
Ventresca (tuna belly) carpaccio topped with fine, crispy strands of shredded orange peel gave us wonderfully contrasting tastes and textures.
A trio of sashimi, including excellent cuts of amberjack (known locally as sirvia), hamachi and Mediterranean tuna.
The skill of a Japanese kitchen is often best exemplified by the quality and creativity of the nigiri on offer, and we were lavished with three very fine examples of the art.
Butterflied red prawn nigiri , with a prawn head sauce and tapioca
Lightly seared scallop nigiri capped with shavings of fresh wasabi.
A cinnamon-smoked sliver of wagyu nigiri, finished with a flourish of crunchy truffle.
Fans of exotic marine invertebrates will be delighted by the espardeña (sea cucumber) served with a buerre blanc infused with sake and shiso oil, topped with caviar.
Dish of the Day winner! An exquisite brioche doughnut with an octopus filling, topped with caviar and served with a tomato and mussel sauce, a yuzu mayonnaise and a handful of smoked tuna.
Our desserts reflected that classic Japanese knack for producing sweet products that still retain a certain savouriness. The champion of which was a crunchy cookie topped with a slice of fig infused with Toki whiskey, served with toasted rice cream and an acidic yuzu fizz.
Naturally, exceptional service elevates the Kuu Jū experience. Diners frequently share discreet yet personal interactions with the kitchen and waiting staff, which are a vital component of the overall enjoyment.
After such a satisfying repast, there is still time to nip into the vinyl night at Dante’s HiFi bar for a nightcap before heading home, and to sneak a glimpse of the soon-to-open nightclub, The Temple, which promises to transform nightlife in the north of the island at the end of this season.
Nômade Temple Ibiza has indisputably brought a new level of sophistication to northern Ibiza. Fortunately, it is not merely superficial - there is an authentic richness and depth to its allure. Quality surrounds you in every distinct area, and when the resort enters its second season in 2027, we will definitely be making the return journey to see how it has matured.
To find out more information, or to book your own special experience, follow this link.
