The new establishment, led by chef Diego Laso, presents a gastronomic proposal inspired by the beauty of the ephemeral and constant movement, combining the horizons of the Mediterranean and the Sea of Japan. Onami, a name derived from 'wave' in Valencian and 'nami' in Japanese, is positioned as an exclusive experience on the Costa Blanca.

Diego Laso, a renowned Valencian chef with a deep connection to Japan, has designed a tasting menu in the kaiseki-ryori style, a traditional and refined form of Japanese haute cuisine. This concept is complemented by an essentially Mediterranean pantry, highlighting fish and rice, key elements in both cultures.

The restaurant features an elegant dining room with a central bar that will only accommodate eight diners per service, thus ensuring intimacy and calm. The culinary offering evolves according to the season and market, featuring dishes such as oyster appetizers with melon gazpacho, red tuna tartlets, seasonal fish sashimi, nigiri with Calp's white shrimp, sea bass with halophyte sauce, and tosazu sherry vinegar-based pickled dish.

The Onami wine cellar, curated by head of service and sommelier Pedro Fernández, includes national references, with a special focus on Valencian Community DOs, as well as limited production wines and Japanese products like sake and whisky.

The opening of Onami is part of the gastronomic commitment of the AR Hotels & Resorts group, which already boasts two other Michelin-starred restaurants in Calp: Audrey's and Beat. This new concept complements the more informal offering of Amas, also led by Diego Laso.

According to Isaac Vidal, marketing and sales manager for the group, Onami is born as a "natural evolution of Amas, consolidating Diego Laso's proposal at AR Diamante Beach." The group emphasizes its capacity to offer a diversified hotel identity with multiple gastronomic options.