01 THE BEST
RAW MATERIAL
ON THE MARKET
Careful preparation, excellent service and exclusive decoration combine to shape 99 Sushi Bar. A place conceived to discover the taste and textures of Japanese haute cuisine.
02 AVANT GARDE
AND INNOVATIVE
From the most classic dishes of traditional Japanese cookery, to the most avant garde, innovative dishes.
03 TASTY SEASONAL
DELIGHTS
Sushi by pieces, prepared right before the diners' eyes at the restaurant bar, rare fishes, tasty seasonal delights like sea urchins.
04 DISHES
TO SURPRISE
THE PALATE
And that invite one to explore and discover the world of Japanese gastronomy.
05 A MAJOR
BENCHMARK VENUE
99 Sushi Bar has become a major benchmark venue for such cuisine, due to its optimum cost-quality ratio and excellent service provided by its large team of professionals specialised in this sector.
06 CULINARY OFFER It is a custom made restaurant for a demanding public that, in addition to the culinary offer, clients will find an excellent and hand-picked selected wine list with more than 300 references to pair any dish.

TAKE AWAY

99 Sushi Bar At Home
With 99 Sushi Bar At Home, now you can place your order to enjoy at home, at the office or wherever you like the most, a wide variety of our dishes, in the same way as you can enjoy them in our restaurants. We have elaborated a menu that will allow you to continue enjoying the quality of 99 Sushi Bar experience.
In order to comply with all guarantees and make it possible, he have temporarily dedicated a specific area within our premises with the only purpose to commit exclusively with the demand of take-away and deliveries.

FOOD

Alaskan king crab gunkan. Lobster maki with sake, wakame
seaweed, cucumber and yuzu.
Toro tuna maki with avocado,
red tobiko, shiso leaf and rolled
in a thin layer of daikon.
Anchovy and sardine nigiri. Turbot flambé nigiri with coriander oil and momiji oroshi. Grilled toro and smoked iberian air dried beef temaki with a chili tomato emulsion and aromatized herbs. Toro flambé nigiri with tomato purée. Alaskan black cod au gratin with two layers of red miso. Warm nigiris. Capumiso soup fermented soy with seaweed,
white truffle, spring onions and tofu foam.
Roasted suckling pig toban jan with pistachio and bacon rashers. Two sea urchin tempura sticks with shiso leaves accompanied by a delicate sauce of egg yolk, soy, lemon and butter. Wild boar gyozas with caramelized onions, Arzúa cheese and chestnut infusion. Mont royal young pigeon
with crystallized pumpkin.
Spicy tuna tartar and pickles salad
with wakame seaweed and shoestring
chips in kimuchi sauce.
Mackerel tartar marinated with soy sauce and ginger,
virgin olive oil and ponzu sauce.
Tiger prawn tempura with spicy and creamy sauce. Sea bass usuzukuri with red mojo. Grilled scallops with mentaiko and ume sauce.
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