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Ryu Katano

Master chef at Shibui

15.11.16

The figure of the chef for any restaurant is the central fulcrum around which everything revolves; this is even more true in the case of Japanese cuisine where the training and aprenticeship of chefs can take years and years. Following its tradition of always working with the great master chefs Shibui, Barcelona’s pioneering Japanese restaurant presents its latest chef, master Ryu Katano who has created a new menu for the autumn/winter season under the recently established brand Shibui by Ryu Katano.

Originally from Otaru, a prefecture located in the north of Japan, Katano trained at some of the best restaurants in Tokyo before coming to Spain. He describes his role at Shibui as one of consolidating the cuisine that Shibui has been serving over the 16 years since it first opened based on the reinterpretation of traditional recipes and use of prime quality raw ingredients. Master Katano loves living in Barcelona and has come to be somewhat of a local celebrity over the years through his cooking classes with Comer Japonés which is very popular with the city’s fans of Japanese cuisine.    

  • Shibui by Ryu Katano
  • Shibui by Ryu Katano

    King prawn Tempura

  • Shibui by Ryu Katano

    Japanese scallop served with foie

  • Shibui by Ryu Katano

    Steak tataki

    Some of the highligths on the new menu include the Tempura with a varied selection of vegetables, the Japanese Scallop served with foie and the Wagyu Tataki. Shibui opened its doors in the year 2000 when the local entrepreneur Jordi Magíster decided to make his dream of opening an authentic Japanese restaurant a reality: a place where locals could try genuine and avant-garde Japanese cuisine in an elegant and cozy ambience combined with Barcelona’s cosmopolitan spirit.

  • Shibui by Ryu Katano