We like their culture, their way of living, thinking and acting. They are orderly, respectful, friendly, they always have a smile on their faces and we are surprised how they manage to mix technology and philosophy, innovation and tradition, without forgetting the past but looking to the future. We are fascinated by Japan and by the way of doing things and, over time, we have imported some of its secrets, such as the ikigai method to achieve happiness, or its exotic and daring gastronomy which, according to many, is the key to its longevity.
It is a varied and exquisite cuisine, with simple recipes but full of flavor and details that make us salivate. Words like sushi, sashimi, ramen or kobe are already common in our vocabulary since Asian cuisine appeared in the West and conquered us, proof of this are the many establishments that have opened their doors to offer the best of Japanese, traditional and contemporary. But if we get exquisite and seek to taste sublime creations, take note of the experiences that you cannot miss this summer.
The most incredible combinations sometimes work, as is the case with Japanese food and whiskey. Both harmonize with an impressive result in the small Toki restaurant in Madrid, where chef Tadayoshi Motoa will prepare a tasting menu paired with the Glenfiddich whiskey brand. An experience limited to six diners, every Sunday from June to October, in which I will offer dishes made with up to three different rice dishes linked to limited edition Grand Yozakura cocktails inspired by cherry blossoms, of which only 60 bottles have arrived in Spain.
Toki, which in Japanese means “time”, and that is what diners find while they taste the dishes prepared in what is the sixth establishment of Marcos Granda. Twice a day, from Thursday to Sunday, with six people per session, they are prepared on the spot and vary according to seasonal products. An exclusive experience in the center of the capital.
Eivissa is a much appreciated summer destination and many of the best things happen during this time, for example, at the Ibiza Gran Hotel, a Grand Luxe establishment that has four gastronomic spaces and, for the second year, will be located on the terrace of the hotel the pop-up of the iconic Zuma. The brand co-founded by Rainer Becker and Arjun Waney has successfully opened a number of locations around the world, and has expanded its cuisine with a series of pop-ups. After last year’s success, they have returned to Eivissa until October.
Zuma is spread over three spaces: a main kitchen, the sushi counter, and the robata grill. The dishes are served izakaya style, which means that they are designed to be shared at the table, and on the menu, in addition to niguiris and makis, we can find traditional but renewed dishes, such as Japanese wagyu with yuzu tahoon and fresh wasabi or tartare. salmon and tuna with oscietra caviar, and there is also the possibility of making up to three tasting menus for those who want to try a little of everything.
From Madrid to Mallorca, the Peruvian chef Jorge Rodríguez brings his Nikkei cuisine from the Latigazo restaurant (Japanese-Peruvian fusion cuisine) to the island, in an exclusive service for yachts in Cala d’Or, a lime that is hidden between rocks, pine trees and turquoise waters, where low white buildings are located that allow you to rest and sunbathe without being disturbed.
This year, the chef dares to come on board and cook some of his star dishes in front of diners, such as his three ceviches: Limero, kiro, Tsurai, or his Makimon roll with Peruvian sauce. Additionally, Jorge Rodríguez creates a menu with daily products such as hamachi, scallop, caviar, wugyu, Norway lobster, snow crab and seasonal products. An experience that can be accompanied by a good cocktail by Francesco Azabache, created for the occasion, the Penishirin, based on bourbon, mezcal, pear, ginger, yuzu, mead and wasabi.
After 15 years and 10 establishments, the Nomo Group has opened a new restaurant on the Costa Brava, Nomo Mar, in a unique location, facing the sea, on the Llafranc promenade. The establishment has a terrace and a kitchen with an open sushi bar format. The group’s stoves are run by chef Naoyuki Haginoya, a curiosity, to make his different varieties of sushi, nigiris and sashimis he uses rice from Pals, and the chef has managed to find the perfect balance between Japanese recipes and local ingredients.
In the restaurant, the Japanese tapas stand out, such as the Takoyaki Croquette, octopus croquettes with takoyaki sauce, Japanese mayonnaise and dried tuna, or special yozas such as old cow yozas with caramelized onion and yuzu cream. Among its proposals for the summer is a take away for boaters and beachgoers.
The W Barcelona, ??at the beginning of July, will open the doors of a unique space, Noxe, which combines a sky cocktail bar, a Japanese restaurant and a night club on the 26th floor. Open in the afternoon, and taking advantage of the sunset and Given the impressive views of the premises, a menu prepared by chef Azumasong is offered, a true lover of Spanish gastronomy who combines it with Japanese tradition to surprise diners, such as nori seaweed chips or curry lobster. But the interesting part begins at night, when the space becomes a nightclub with DJ music and in which the cocktails will be the stars.
The famous British restaurant Roka, during the summer months, will place an ephemeral pop-up on the terrace of the Arts Barcelona hotel. In front of the coals of the robata grill, a traditional Japanese cooking method inspired by the way fishermen cook in northern Japan, every night diners can sample dishes such as king crab dumplings or black cod and prawns with roasted chili, among others. The views facing the sea, soft music and excellent service manage to excite even the most profane in Japanese gastronomy. Summer nights are the best setting to try and discover Japanese flavors and textures.
“Under heaven there is no other like it”, this is what the name katagui means. This Asian cuisine restaurant is located on the rooftop of the Iberostar Selection Llaut hotel and has privileged views over the bay of Palma, which are even more spectacular at sunset. In addition to the views, diners will be able to discover the authentic art of teppanyaki that takes place around a bar with a grill in the center, where the chefs offer a culinary show both in the way of cooking and in the variety of dishes. that are served to share among all, such as black tiger prawns with butter, garlic and ginger or octopus with chili crab sauce.