Sushi·Omakase·Signature cuisine

Daniel Ortega.

KyoshiMasterOne who shares their knowledge with others.

Mediterranean roots. An Asian eye.

The chef

Daniel Ortega in a white chef’s jacket with his arms crossed against a dark background

The craft of caring for every detail.

I’m Daniel. My cooking brings together Mediterranean flavours and Asian influences, with a particular devotion to sushi and omakase. I’m drawn to contrast, to texture and to the small details that make a dish memorable.

My path runs through El Celler de Can Roca and Takumi. Today I’m head chef at Lido Beach, still shaping that personal point of view.

IshizukaCertified in sushi and omakase
Lido BeachCurrent head chef
Can RocaChef de partie at El Celler de Can Roca

Omakase

A way of feeling.

Sushi, omakase and signature cuisine. Seven courses from my kitchen: tap any of them for a closer look.

Long-bladed yanagiba knife with a lacquered handle resting diagonally on a stone surface

Philosophy

It all begins long before the first bite.

The cut.
Shape and size change the way an ingredient is enjoyed.
The contrast.
The delicate beside the crisp. Different textures gathered in a single bite.
The gesture.
Placing, finishing, serving. Cooking also lives in those final seconds.

A project of my own

Sauvage.

Sauvage was my own project in Marbella, shared with Nacho España. A place to shape Mediterranean cooking with Asian influences: bao, dumplings and pairings that invited guests to discover new flavours.

A chapter that is part of my cooking.

Sauvage in The Olive Press