Get to know us
Fresh, full flavours with creative dishes inspired by Japanese Robatayaki grill and Asian street food.
We meet its head chef Miki Cerdá.
Inside the Plaza Raimundo Clar, a gastronomic area of our beloved Palma, in full growth and expansion, KASUI was born in 2019. A restaurant of Asian cuisine and Japanese grill, which finds the perfect balance to enjoy a dinner wrapped in a totally modern and fun style.
At the head of this project, as head chef, is Miki Cerdá, a native of Mallorca and former student of the Juniper Serra school, which has provided so many good chefs to the island. Since leaving the school, he has not stopped working and training to achieve his dream. He has worked in legendary hotels on the island such as the Jumeirah Port de Sóller, St. Regís Mardavall and Arabella Sheraton, and has travelled the world, taking courses and internships in London, Singapore, Japan, and Barcelona, where he worked at the Hotel Omm under the guidance of the Roca brothers. In addition, he worked in London for the Azumi group at the Roka restaurant, specialising in Japanese cuisine and robatayaki. Japan, in particular, has left its greatest gastronomic influence.”
Kasui is a fusion cuisine restaurant, inspired by robatayaki cuisine and street food stalls from Southeast Asia, combined with its signature cocktails. A concept for sharing and tasting different tapas and cocktails. With a professional and friendly service in an intimate and relaxed atmosphere.
For us, the preparation process is very important, which is why we made an open kitchen, where our customers could be direct witnesses of how everything is prepared. For the aesthetics of the place we were very clear about what we wanted, an urban concept, but with its own style, playing with dim lighting adjusted to each area, minimalist decoration in materials and with a rogue touch.
Álvaro – Second in the Kitchen and Miki’s Right Hand Man
Álvaro is Kasui’s sous chef, working alongside Miki from the start. He takes care of half the kitchen, perfectly complementing the chef to ensure everything runs smoothly. If Miki is not there, Álvaro takes over the kitchen, being a key player in ensuring Kasui continues to offer a unique gastronomic experience. Trained at Juníper Serra, Álvaro furthered his training in Germany before returning to Mallorca, where he worked in renowned hotels, at the Michelin-starred March Fosh, and at chef Rafa Nadal’s Claxon restaurant, where he met Miki. This varied experience has allowed him to develop great skill and knowledge in the kitchen.
Kasui is what it is also thanks to its dedication, its ability to execute with rigor and its constant work alongside Miki.
Our dining room team is always ready to help you make the most of your visit. With their knowledge of the menu, they will explain each dish, ingredients and options, guiding you to choose what best suits your tastes. Their attention and kindness ensure that every detail is perfect, making each meal a unique experience.
Phone:
971 677 780
Email:
Kasuibar@gmail.com
Opening hours:
Tuesday-Saturday. From 13.00 to 16.00 & 19.00 to 23.00. Monday - Sunday Closed.