Nikkei cuisine - cocktails
OFFERING: Nikkei cuisine within an emblematic restaurant in the Born. The menu includes a variety of starters and raw dishes (tiraditos, ceviche, oysters ...), woks, niguiris, uramakis and dishes cooked over robata (Japanese embers). To be accompanied with a selection of the best organic wines, drinks featuring pisco and sakes and signature cocktails.
HIGHLIGHT: One of the most authentic Nikkei restaurants in Barcelona from chefs Juan Otivo (Astrid y Gastón, Ceviche 103 ...) and Kyoko Li (Pakta). On the cocktails menu, mixologist Manel Vehí (elBulli, 41º ...) offers six creations designed to pair with the menu, among others.
INTERIOR: Exuding the original elegance of the building’s architecture with an additional layer of contemporary design added with decorative wall murals created by Batabasta (Clara Arnús + Leti Cano).
RECOMMENDED: The favourites such as the Green rice with Soft Shell Crab or the Octopus tiradito (raw fish dish) with avocado, aji leche de tigre, olives and sweet potatoes; and the Butter Fish marinated in miso with pickles or the Waygu beef with Andean mustard, cooked over robata.
PRICE: A-la-carte: 40 Eur. Midday set-lunch menu (Mon to Fri): 16 Eur.