KUMA is a small sushi counter with an open kitchen where sitting across from the chef isn't theater - it's the whole point. You watch each cut, hear the sourcing story, get personalized suggestions. The salmon (nigiri, roll, tiradito) is the standout, with a freshness several people have called the best in the city. Spicy udon and gyoza round out a deeper menu than the compact space suggests. The real catch: the menu has gaps, items sell out without warning, and there's at least one documented case of pressure to leave positive reviews that muddies the otherwise strong consensus. For someone arriving without rigid expectations, the experience is genuinely solid. For someone counting on a full, stable menu, confirm what's available before you go.
The bar wraps around an open kitchen where chef Eliud works in plain sight, which turns a sushi dinner into something close to an omakase without the price tag. Order the trufa mayo roll and you will understand why people ask for a second round before finishing the first
What to order
Go for salmon nigiri with truffle; spicy udon and gyoza stand out when available.
Reservations
Call ahead to confirm availability - menu gaps and sellouts happen without notice.
Price range
Mid-to-high for Roma Norte; small portions, so order multiple dishes.
Vibe
Intimate sushi counter: open kitchen means you see every technique and hear direct chef explanation.