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Shibui

With new chef Daisuke Fukamura

By B. Gallaghr 21.01.16

The affinity between Catalan and Japanese gastronomy is perfectly illustrated at this classic Barcelona restaurant located in the Antigua Izquierda del Eixample, one of the first in Spain to specialise in the cuisine from the land of the rising sun. An authentic dining experience which is not just confined to the food but the general ambience of the interior design (by Susana Ocaña), the utensils and the service. Divided over two floor levels the ground floor which opens off the street level can accommodate 60 diners and is also provided with a sushi bar. The basement level includes a private dining area on low tables and tatami mats which can seat up to 20 guests.

In order to celebrate its 15th anniversary in Barcelona the restaurant presents master chef Daisuke Fukamura – trained in the Japanese School of Sushi Sei and top restaurants Koy Shunka top and Espai Kru. Fukamura (Japan 1981) has added a number of new and exquisite culinary offerings to the menu with the accent on organic ingredients.

  • Shibui
  • Shibui

    Portrait of Daisuke Fukamura

  • Shibui

    Sirloin Fillet Steak with Seasonal Mushrooms

    The original Shibui project was conceived by business man Jordi Magester who wanted to recreate “a place where diners could enjoy the best of traditional and contemporary Japanese cuisine within an exclusive and elegant setting.” Four years ago Shibui Bilbao opened in the Basque country based on the same culinary philosophy.

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    Uramaki deluxe tempura sakura rainbow

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    Tuna, salmon and white fish sushi nigiris

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    Buta no kakuni, braised Iberian pork bellies