At number 62 Gran Vía Marqués del Turia, the silence and precision of Japanese cuisine meet the intensity of Italian tradition. Haku, the project led by chef Bo Jimmy Zhu, has positioned itself as a benchmark for haute cuisine in Valencia, a recognition that has just been sealed by its entry into the Michelin Guide in 2025 and the Macarfi Guide.
The essence of the restaurant lies in the Omakase concept. Literally translated as “leave it in your hands,” this philosophy eliminates the conventional menu to establish a pact of trust between the diner and the chef.
Haku Valencia
“The experience of having a chef improvise a menu in front of you is something I recommend not missing out on,” they explain in a video @tastyvalenciafood. Under this format, Zhu designs a sequence of dishes that vary according to seasonality and the quality of imported ingredients.
A dialogue between two World Heritage cuisines
What sets Haku apart from other sushi bars is its ability to integrate ingredients from the Italian pantry with the rigor of Japanese recipes. This fusion is embodied in dishes that range from artisanal pasta to nigiri made with rare cuts of fish.
Haku Valencia
The menu is based on fresh, local ingredients, but does not shy away from exclusive imports that guarantee the authenticity of both worlds.
Haku Valencia
The gastronomic offering is structured around three itineraries designed for different customer profiles and tasting times:
- Bohan (€68): A short 45-55 minute format, ideal for a first taste.
- Honbo (€85): The classic house menu, with a balance of starters, sashimi, and nigiri.
- Haku (€125): The most extensive experience, which includes cuts of Wagyu beef, four varieties of premium nigiri, and a duration of up to two hours.
The restaurant maintains a strict customer service protocol, asking about allergies and preferences before starting the menu ritual. The aim, according to the establishment, is to ensure that the chef’s creativity does not compromise the visitor’s experience.
Haku is open Tuesday and Wednesday from 8:30 p.m. to 10 p.m., and Thursday to Saturday from 1:30 p.m. to 3 p.m. and 8:30 p.m. to 10 p.m.