KINSAN IN RESIDENCE BY RIOJA
THE 150-YEAR-OLD JAPANESE RESTAURANT KICKED OFF THE 10TH ANNIVERSARY OF IN RESIDENCE SESSIONS BY RIOJA
- For five days, guests experienced the cuisine of Shinichiro Matsuki, the sixth-generation owner of Kinsan, one of Tokyo’s most historic restaurants specializing in unagi, as part of the opening of the 10th anniversary edition of In Residence by Rioja.
- The residency marked the launch of the 2026 edition of In Residence Sessions by Rioja, a culinary initiative that has spent the past decade bringing some of the world’s most influential chefs and restaurants to Madrid.
- Throughout the experience, wines from Rioja DOCa accompanied each menu with a curated selection of whites, rosés, reds, and sparkling wines, once again showcasing their remarkable versatility across a wide range of international cuisines.
Madrid, June 29, 2026 – On June 28, another edition of In Residence Sessions by Rioja came to a close. Created by Mateo&Co in collaboration with Rioja DOCa, the culinary series has spent the past decade bringing some of the world’s most exciting international dining concepts to Madrid.
The 2026 edition, dedicated to Asia and Latin America, opened with Kinsan Nihonbashi, the historic Tokyo restaurant renowned for its mastery of unagi (freshwater eel). For five days, the team brought one of Japan’s most enduring culinary traditions to Semilla Food Studio, offering Madrid diners a rare opportunity to experience its signature cuisine. The opening residency once again highlighted the city’s growing appetite for international culinary experiences.
Founded in 1869 and now led by Shinichiro Matsuki, the sixth-generation owner of the family-run restaurant, Kinsan embodies a philosophy rooted in craftsmanship, continuity, and deep respect for ingredients. The residency also marked the restaurant’s first public presentation in Spain ahead of its highly anticipated Madrid opening, scheduled for later this year.
Throughout its stay, the Kinsan team served a menu centered on traditional Japanese cuisine and the ingredient that has defined the restaurant’s identity for more than 150 years: freshwater eel. Signature dishes included its iconic Unaju, prepared in the traditional Kanto style—first steamed, then finished over charcoal—as well as house specialties such as Kinsan Chawanmushi and Saikyoyaki Sea Bass.
«It has been a true honor to introduce Kinsan to Madrid and share a culinary tradition that our family has preserved for more than 150 years,» said Shinichiro Matsuki, sixth-generation owner of Kinsan. «The warm reception and enthusiasm from Spanish diners confirm that Japan’s most traditional cuisine continues to resonate well beyond our borders.»
As with every residency in the series, the dining experience was paired with a curated selection of wines from Rioja DOCa. The pairing featured whites, rosés, reds, and sparkling wines, highlighting the denomination’s remarkable diversity and its ability to complement a broad spectrum of culinary traditions.
As In Residence Sessions by Rioja celebrates its 10th anniversary, the program further reinforces Rioja DOCa’s commitment to fostering the dialogue between wine and the world’s leading culinary traditions. Through this initiative, Rioja continues to showcase the versatility of its wines and their ability to pair seamlessly with cuisines from diverse cultures, serving as the common thread in an experience that brings together heritage, innovation, and culinary exchange. In doing so, the program also strengthens Rioja’s position as Spain’s most internationally recognized wine denomination and a leading force in today’s global gastronomic landscape.
«At Rioja, we believe gastronomy is a universal language. In Residence allows us, edition after edition, to demonstrate that the diversity of styles within our denomination naturally complements some of the world’s most celebrated cuisines, creating experiences that go beyond food and wine pairing to become meaningful cultural exchanges,» representatives of Rioja DOCa said.
With Kinsan’s residency, Rioja launches a landmark year for In Residence Sessions by Rioja, which celebrates its tenth anniversary in 2026. Over the past decade, the initiative has established Madrid as a meeting point for some of the world’s most influential culinary talents, hosting acclaimed restaurants from France, Italy, Denmark, the United Kingdom, the United States, Sweden, Colombia, and Japan.
Following Kinsan, In Residence Sessions by Rioja will continue its journey through Asia and Latin America with new international residencies. This October, the series will welcome El Chato, the Bogotá restaurant led by chef Álvaro Clavijo, currently recognized as the Best Restaurant in Latin America by Latin America’s 50 Best Restaurants, followed by a third international residency that will be announced in the coming months.
Upcoming In Residence Sessions 2026
Next Residency
To Be Announced
El Chato
Bogotá, Colombia
October 21–25, 2026
Chef Álvaro Clavijo
About Shinichiro Matsuki, Kinsan (Tokyo, Japan)
Kinsan Nihonbashi is a discreet restaurant tucked away in the heart of Tokyo, a destination known primarily to those familiar with its history and unwavering commitment to traditional Japanese cuisine. Founded more than 150 years ago and passed down through six generations of the same family, Kinsan stands as one of Japan’s most enduring culinary institutions, where craftsmanship, continuity, and profound respect for ingredients remain at the core of its identity.
Chef Shinichiro Matsuki, the restaurant’s current owner and sixth-generation custodian, continues his family’s legacy with a philosophy centered on preserving time-honored techniques and passing on the culinary knowledge that has defined Kinsan for more than a century and a half.
Freshwater eel (unagi) lies at the heart of Kinsan’s cuisine and has shaped the restaurant’s identity for generations. Each eel is prepared through a meticulous process that includes gentle steaming, multiple layers of a closely guarded house tare sauce passed down through the family, and a final finish over binchotan charcoal, resulting in the delicate texture and depth of flavor that have become the restaurant’s signature.
Alongside its celebrated unagi, Kinsan preserves a refined repertoire of classic Japanese cuisine, featuring dishes such as umaki (Japanese rolled omelet with eel), clear dashi, and seasonal tempura. Together, they reflect a culinary tradition in which apparent simplicity is the product of extraordinary technical precision and an uncompromising respect for exceptional ingredients.
About IN Residence by Rioja
After eight editions, #InResidencebyRioja once again turns Madrid into a meeting point for lovers of fine dining. Below, we share the previous editions and the participating chefs:
- 2025
#PAZInResidenecbyRioja, Poul Andrias Ziska, owner and founder of restaurant PAZ in the Faroe Islands, Denmark.
#SantoPalatoInResidencebyRioja, Sarah Cicolini, owner and founder of restaurant Santo Palato in Rome
#LeDoyennénResidencebyRioja, James Henry, co-founder of Le Doyenné in France
- 2024
#KadeauInResidenecbyRioja, Nicolai Nørregaard, owner and co-founder of restaurant Kadeau, with two locations in Denmark.
#OsipInResidencebyRioja, Merlin Labron-Johnson, chef at Osip in Somerset.
#KasamaInResidencebyRioja, chefs at Kasama in Chicago, the first Filipino restaurant in the world to be awarded a Michelin star.
#IvanRamenInResidence, chef and owner of Ivan Ramen, New York’s best ramen bar.
- 2023
#Jakob&EthelInResidence, head chefs at the legendary restaurant Faviken (Sweden) until its closure and at Klosterle (Austria).
- 2022
#BoragóInResidence, World’s Most Sustainable Restaurant in 2021, Latin America’s Most Sustainable Restaurant in 2018, No. 4 in Latin America in 2018 and No. 29 in the World in 2023 according to The World’s 50 Best Restaurants.
- 2019
#HisaFrankoInResidence, 2 Michelin stars, World’s Best Female Chef in 2017 by The World’s 50 Best Restaurants and number 21 on this year’s overall list.
- 2018
#MirazurInResidence, with 3 Michelin stars, by chef Mauro Colagreco, currently ranked number one as the world’s best restaurant according to The World’s 50 Best.
#CasaMarcialInResidence, with the Spanish chef Nacho Manzano, holder of 2 Michelin stars.
- 2017
#ColombiaInResidence, featuring the top 4 Colombian chefs from the 2017 Latin America’s 50 Best list.
- 2016
#AlineaMadrid, with 3 Michelin stars, by the American chef Grant Achatz.
About the DOCa Rioja
Rioja, Spain’s oldest Qualified Designation of Origin, dating back to 1925, and the first to receive Qualified status in 1991, stands as one of the world’s Designations of Origin offering the greatest guarantees regarding the quality and authenticity of its wines, thanks to the stringent regulations and self-regulation implemented by its Regulatory Council. This, combined with its pioneering spirit and its commitment to innovation and sustainability, has been key to achieving the leading position that Rioja wines hold in the market, both nationally and internationally. Rioja accounts for over 40% of the value of wines with a Designation of Origin in Spain and is present in 136 countries.
With over 66,000 hectares, the DOCa Rioja comprises three areas with distinct viticultural characteristics – Rioja Alta, Rioja Alavesa and Rioja Oriental – spanning 144 municipalities within the Designation, with 600 wineries and over 13,000 winegrowers. This diversity ensures a wide range of wine styles, highlighting the region’s unique character and variety, whilst always guaranteeing the highest quality.
Organized by Mateo&Co
Founded in 2000, Mateo&Co is an agency specialized in strategic marketing and communications that develops brand and communications strategies for some of the best-known companies in the world of gastronomy, food and drink. As a driving force behind new chefs and premium gastronomic projects, it has established itself as Spain’s first strategic consulting firm for gastronomic branding, marketing and communications.
Working with chefs on their personal brand development, internationalisation, restaurant businesses and concepts. Working with restaurants, from concept to branding, optimising their resources, client portfolio and public relations; or working with major brands seeking to position themselves within the gastronomy sector and explore this territory.
Mateo&Co creates food brands, from branding and packaging to channel activation. It also represents and organises major national and international gastronomic events, collaborating with prestigious brands such as Michelin Spain, the Institute of Masters of Wine, The World’s 50 Best Restaurants and the International Wine Challenge. Among its own projects are MadrEAT, Spain’s first street food market, and the #InResidence project.
Since October 2020, Mateo&Co has been part of Vocento, Spain’s leading media group, which also includes Vocento Gastronomía—a division that brings together Spain’s leading food-related events companies (GSR) and some of the best-known brands in the gastronomic conferences and events sector (including Madrid Fusión and San Sebastián Gastronomika, amongst others).
PHOTOS IN THE LINK
PHOTOS OF KINSAN HERE
PRESS RELEASE HERE
COMMUNICATION CONTACT
Belén Lozada – belenl@mateoandco.es – +34 644 12 16 45