About Us
About us
Simplicity, purity and daily balance
At Yama Sushi, we work from a small, carefully curated space in Granada, where we express the purity of the sea through Japanese technique. Our approach stems from a simple idea: honest cuisine is born solely from absolute respect for the produce.
We select fresh fish every day and control every variable that defines the essence of sushi: the maturation time, the rice temperature, the precision of the cut and the immaculate cleanliness of the work environment. We believe that every detail sustains the soul of a nigiri.
We are committed to simplicity. With very few elements, we seek to reveal a clear, clean and true flavour.
The chef
Art and technique
Eric, founder and chef of Yama, bases his work on four pillars: respect for the produce, simplicity, purity and harmony. Every day he personally takes charge of the entire process: fish selection, cleaning, maturation and final preparation.
For him, sushi is not a technical demonstration, but an attitude: presenting the most genuine flavour of the ingredient with honesty and precision.
Every nigiri is a small dialogue between nature, time and the diner.
“
The purity of sushi is born when the product speaks louder than the technique.
”
what are we like?
Our type of restaurant
Yama Sushi combines Japanese technique with local produce. We aren't looking for garnishes or unnecessary complexities, but rather balance: rice, fish, temperature and time converging at their precise point.
The atmosphere is intimate and serene. We serve each piece in a simple and respectful way, inviting the diner to pause, observe and appreciate the nuances that make up each creation.
Our philosophy
Why don't we offer à la carte dishes?
We prefer to choose the ingredients according to the season, their quality and availability, rather than working with a fixed list of dishes. We offer a single omakase menu whose composition can vary to serve each product at the time we consider appropriate.
The state of the fish, the season and the point of maturation determine the final flavor. To ensure that each piece is served at its best, we offer only a closed menu that is adjusted daily according to the quality of the available product.
Working without a menu allows us to:
• maintain absolute quality control
• to express a more honest and precise flavour
• to create with greater freedom
• respect the natural rhythm of the product
The available product and its condition help us define the menu for each service.
