Meet
the team
The people behind a small Japanese kitchen on Calle Galileo - a counter, a short carta and a room just off Las Canteras.
The story starts with product. Oliver Schultz and Olga Schultz are the travelling pair behind Hito today, and their restaurant begins with authentic Japanese ingredients before it lets anything else into the conversation - including the memories of Thai and Brazilian cooking they brought back with them.
What grew around that is smaller and warmer than a fine-dining room: a counter you can sit at, a carta kept deliberately short so everything on it is made properly, and a team that has spent years learning the same few cuts. Polished, never stiff. The kind of place made for ordering one more plate and letting the evening run on.
Who
Are We
He slices, he greets and, when the occasion calls for it, he brings out the cake. He runs the counter like someone who knows where every knife is without looking.
The travelling half of the pair. She went to Japan to "research the product" and came back with photos, ideas and a list of things to try on the menu.
No stock photography here: that is today's fish, and Alex is the one about to cut it. When it arrives looking like this, you can read it on his face.
Two people, two sushi chefs and one whole bluefin: it takes four hands to move the loin and one spare thumb to celebrate it.
The shift ends and the boards are already in the car. Working five minutes from Las Canteras has its perks: around here the after-work is measured in waves.
It only ever holds a few of us at a time, and we like it that way: red circles on the wall, a cherry tree that never drops a leaf, and tables close enough to hear a "try this" from the next one over.
Press & reviews
Our
Philosophy
Buy the fish whole where we can, break it down here, and cut it a few seconds before it reaches the table. The Balfegó bluefin loin arrives in one block and is worked at the counter by the same people who serve it - nigiri, sashimi, tataki and usuzukuri all come off it.
The rest follows from that. Rice is seasoned for each service rather than held over, rolls are built when the order lands, and the carta stays short on purpose - it is the only way every plate on it can be made properly. Guía Repsol named the restaurant in its 2026 selection for exactly this.
See the full cartaSushi, in short
Ten words that cover most of the carta. Read them once and the menu stops being a guess.
- Nigiri
- A slice of fish pressed onto seasoned rice by hand. Listed and priced two pieces at a time.
- Sashimi
- Fish alone, no rice - cut thick, dressed with little more than a garnish.
- Hosomaki
- The thin roll: nori outside, one filling, six pieces.
- Uramaki
- Rice on the outside, nori within. Eight of them on the carta.
- Futomaki
- The thick roll, several fillings at once.
- Temaki
- A cone of nori filled by hand and eaten the same way.
- Gunkan
- “Battleship” - a band of nori around the rice to hold a soft topping.
- Tataki
- Seared outside, raw within, then sliced.
- Usuzukuri
- Cut so thin you can read the plate through it.
- Oshi-sushi
- Pressed in a box, then cut into blocks.
Book Now
Come and meet the room rather than read about it. Tell us the day, the sitting and how many of you there are, and we will come back to confirm. We serve Tuesday to Sunday and close Monday - Thursday is dinner only, and Sunday is lunch only.
Ask for the counter if you want to watch the fish being cut. Say so in the notes and we will keep a seat there if we can.
Reviews, guides and ordering
