Tuesday to Saturday:
From 20.00 to 24.00
Summer: From July 31st to August 28th
Tuesday to Sunday.
The chef Luis Olarra, who trained alongside Ricardo Sanz in Kabuki Wellington in Madrid, inevitably cooks in a manner which has been able to fusion with the Malaga environment, serving dishes such wild shrimp tortillas, garlic and almond soup, or bull usuzukuri with pan de mollete, as well as classic Kabuki Cuisine and orthodox Japanese cooking.
Olarra works with the maitre d' and restaurant manager, Hiromi Okura -who also has wide experience in Kabuki Wellington- and with the sommelier Agustín Navarro to enable, once again, clients to feel at home in the unique and exceptional backdrop provided by the Finca Cortesín.
The best proof of what has been achieved in Kabuki Raw is the recent concession of a Michelin Star in the 2015 edition, the fourth received by the Kabuki Group in its establishments.
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