b-served Gastronomy
Yubi, Franco-Japanese cuisine
par excellence
The experience of going out to dine at a gastronomic restaurant should, by rights include many different facets. First and foremost there’s the culinary element, then there’s the service, the ambience and the overall experience. All these come together with Yubi, a family business recently opened in the Eixample neighbourhood serving Franco-Japanese cuisine. Two years in the planning the final result is worth the wait. The elegant food and interior design reflects the warmth and tenacity of Yoaké San, the chef and driving force behind the project.
Chef Yoaké combines French and Japanese culinary influences, something which was learned from her earliest experience in the kitchen thanks to her Japanese mother and French father. She graduated in Catering and hostelry from the prestigious École Vatel de Paris, the city where she later embarked on her professional career soon after opening her own catering company for high end and exclusive events. By 2010 she was selected to participate in France’s edition of Top Chef, where she made it to the finals. This opportunity led to her presenting several cooking related series on TV over the following years. The decision to open Yubi in Barcelona was influenced by the city’s gastronomic reputation and ‘manageable size’ for bringing up her daughters.
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The most striking thing about the cuisine is the delicate flavours that are as surprising as they are delicate. This is immediately noticeable with the starters, all of which have multiple layers and textures. The Tuna belly tartar with wasabi emulsion, yuzu and ponzu mayonnaise for example, or the home made Foie mi-cuit in sake srved with sake jelly and fig marmalade with broche flat bread and five Japanese spices. The latter, even after just two months, has become one of Yubi’s most popular dishes. Other starters include a nod to local tastes and ingredients, like the Black butifarra dumplings with red onion marmalade, which can best be described as deliciously memorable.
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Another example of the chef’s restless creativity is the Spicy Josper smoked tofu served with spicy teriyaki sauce with a crunchy texture and delightful flavour. While the matured cow tenderloin is one of the stars of the meat section, with tiger sauce accompanied by sweet potato puree with truffle and mille-feuille potatoes.
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The focus of the wine list is on French brut and rosé champagne, as well as 9 select sakes. Together with an eclectic selection of French, Spanish and Catalan wines, more than 80 references in total chosen in collaboration with the maître Jorge Grandinetti, previously of Grupo Tragaluz and Salvaje.
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The restaurant is organised in a U shaped layout, with two distinct areas, the colours blue and red reflect the yin and the yang relationship between these two areas. The entrance area is more club like, with a bar and a Dj. The other half is more calm and sedentary. Textures on the walls and lighting together with artworks and colours reflect the sophistication and variety of the food served at Yubi.
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Image of Yoaké San, founder of Yubi
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Lunch from 1 pm till pm and dinner from 8 pm till Midnight, closed Mondays
- Yubi
- Muntaner 185
- 08036
- Reservations: 648 468 426
- www.yubirestaurant.com