Grade A5 Kobe
Carlota Akaneya is the first sumiyaki (a form of Japanese barbeque) in Europe and the only one in Barcelona. This modest but very warm and welcoming restaurant provides diners with a unique dining experience within a space that is unlike any other in the city right now. Since opening little by little and mostly through word of mouth Carlota Akaneya has established a reputation for excellence among the city’s gastronomes and chefs.
There is an interesting story behind every worthwhile restaurant, one of passion and vision and hard work. At Carlota Akaneya (located in Barcelona’s effervescent Raval neighbourhood) that story just happens to be even more passionate and compelling. The three key figures behind this project are Ignasi Elías, Felipe Fernández and Natsumi Tomita. This particular narrative begins when Ignasi and Felipe visited Kyoto in 2009 and became obsessed with a sumiyaki restuarnat located there. Sumiyaki is a type of restaurant where the diners can cook meat and vegetables according to their own tastes over an open flame built into the actual dining tables. Back in Barcelona Carlota Akaneya opened in 2011, with the addition of Natsumi Tomita who is married to Felipe and represents authentic Japanese culinary tradition (Natsumi was born in Japan but has lived for several years in Spain).
To celebrate its third anniversary since opening Carlota Akaneya has added the most exclusive beef cut which is offered in the Land of the Rising Sun to its menu, Grade A5 Kobe celebrated for its taste and buttery marbleised texture, subtle and velvety. Never before available outside of Japan except in Honk Kong and Macau this is a genuine first. “It’s actually historic,” accoirding to Felipe. For various reasons, Japan banned its marketing and is only now starting to sell it abroad. So Carlota Akaneya becomes the first Western Sumiyaki to serve Kobe A5, the highest rating given by the issuing association official certificate Kobe beef in Japan.
Sumiyaki cuisine is a type of homemade barbecue charcoal grill originating from Japan and Korea in the early s. XX and which is now an important part of their food culture.
Felipe, Natsumi and Ignasi travel to Japan and Hong Kong several times a year to study the latest Asian cooking techniques. "When we come back to Barcelona is almost always start over."
- Carlota Akaneya
- C/ Pintor Fortuny, 32
- 08001 Barcelona
- Telf. 93 302 7768