This restaurant is located within the 5-star Sa Creu Nova Art Hotel & Spa in Campos and is the only place on Mallorca where you can experience the Japanese gastronomic concept of ‘omakase’. This Japanese term means “I will leave it up to you”/”I trust you” – which is popular in restaurants in Japan and means that diners leave it to the chef to choose what to serve.
Kairiku – like the hotel in which it is located – is open all year round.
Kairiku is open for dinner only – by advance reservation – and in the intimate space of Sa Creu Nova’s renovated cellar store room, one table accommodates up to 10 diners, who can watch the chef prepare the cuisine in the show-kitchen. The décor and tableware are designed to give you a full and sociable Japanese experience like no other on Mallorca.
Chef César León buys fresh produce daily from the local market to create his high-end Japanese cuisine. His dishes are presented as a nine-course tasting menu – accompanied by a special selection of drinks and sakes to complement the food.
The ‘omakase’ concept ensures that every dish arrives as a surprise, but a helpful explanation is given for each plate.
Argentinian chef César León is at the helm of the kitchen at Kairiku. The 39-year-old chef is passionate about Japanese culinary culture and its methods. He started working with Japanese chefs in Argentina, working for three years at Sushi Furuzato, then SushiClub until 2005. He then relocated to Spain to work at SushiClub in Palma and Bambúddha in Ibiza – where, for five years, he further developed his creativity in Japanese fusion cuisine.
César subsequently worked in Barcelona in the Japanese restaurants Nakashita, Minato, and Mishima. His experience and creativity is evident at the restaurant Kairiku in Campos.
Photos by Uschi Burger-Precht Photography