the input of Red Project Sushi already anticipates that this is not a Japanese restaurant to use, rather it seems that we are entering a museum room -dinosaur skeleton included-. But no, we are in the right place, at number 7 Villalar street, one step away from Alcala Gate.
The friendly staff who have welcomed us lead us to the door behind which begins the experience Red Project Sushi. The light is getting dimmer as we go down the stairs and Some neons show us the way.
A golden dinosaur skeleton welcomes us.
Following the red light we arrive at... a clandestine place? a cave of wonders? Arguably a bit of both: brick walls, vaulted ceilings, flashes of reddish light (of course)... The expectation is served, now it's time to sit at the table and let yourself go.
IT ALL STARTED WITH A DELIVERY
Red Project Sushi was born in March 2021 as a delivery, since they realized that it was very difficult to find quality sushi at a reasonable price.
The project, which has Alvaro Castillejo Preysler as one of his partners, it was a success thanks to word of mouth and its careful gastronomic offer.
Tuna or salmon? Both!
The idea of opening a store was not long in coming, and finally, the dream has come true: "We try to combine the best of Japanese cuisine with an atmosphere that will transport you to another reality, where the diner will be able to fully enjoy the experience”, comment the founders.
“With the project we try to reflect that Red Project isn't just a restaurant, it's an experience, and it starts at the front desk. There are no tables, no chairs, no food, just a living room-museum that houses all kinds of surprises that you will have to discover”, they continue.
Red Project Sushi.
THE CONCEPT
"Red Project Sushi offers a unique experience in Madrid, since, as in delivery, we are committed to the maximum quality and at the same time we offer new proposals made exclusively for this space” , continue to explain the founders of Red Project Sushi.
The atmosphere transports us to tokyo plus underground, to another parallel reality that makes you completely forget that a moment ago you were walking through the center of Madrid.
Iberian cheek gyozas.
“We looked for a common thread that would allow us to establish that identity and we worked with the omnipresent protagonist, the red light” , Explain Marcos Diaz Guerra, the architect of the project. This light invades the space, also playing a fundamental role in the Red Project experience.
“One of the priorities of the project was create an experience with everyone and for everyone. That is why we divided the dining area into three main rooms, that host various activities and that offer atmospheres with different nuances” continues Marcos.
The result? A bar, a social room and a dining room, each of them with its own identity.
High quality sushi at a reasonable price.
THE CHEF
"The flavors, textures and aromas they come from the main approach that is given to the product, which is the basis of everything we do”, he affirms Pedro Miranda, chef at Red Project Sushi.
Venezuelan by birth, Pedro has been in Spain for 25 years and a long culinary career behind him: “I always liked hospitality. I started working in a grill in Segovia; then I moved to Madrid and worked in several restaurants (especially Mediterranean cuisine); then I launched my own project and Red Project finally appeared” Pedro tells Condé Nast Traveler.
The entrance-museum of Red Project Sushi.
“I really liked your commitment to the highest quality sushi and we started as delivery. The 'top' sushi to order at home did not exist as such, and if it did exist, it was very expensive. It was very well received and They even phoned us at delivery to reserve a table. and we had to explain to them that it was not a restaurant.”
And the time has come to open the premises: “We decided to bring the concept closer to the public and open this space where the value for money cannot be better. Our main menu comes from the delivery side and we also have some ten or fifteen dishes that are exclusive to the restaurant”.
Mich Roll.
STICKS READY!
We didn't think too much about it and let ourselves be advised by the chef, who firstly suggested the Iberian cheek gyozas, with meat marinated in Japanese beer, orange juice and spices. The verdict? Exquisite. So much so that we are tempted to repeat, but the show has only just begun.
They are also worth mentioning prawns and lobster in tempura Y the sea bass tiradito with citrus juice and EVOO.
Let's continue with one of the stars of the letter: the foie brulee nigiris with caramelized apple and gold leaf: from another world. If we could only recommend one dish from the menu, it would be this one.
Donburi: a bowl full of flavor.
Of course, there is another nigiri that clearly competes with the previous one: that of wagyu “We want to incorporate it into the menu soon. You are the first to taste them!” the chef confesses to us, to whom we earnestly ask him to include them in his offer.
The selection of niguiris from Red Project is extremely varied and includes the most surprising options such as Norwegian salmon with truffle emulsion on fire, hamachi yuzukosho or rib eye teriyaki on fire.
If you like the sashimi, It is mandatory that you try the Red Project, in fact, Pedro tells us that if a Japanese came to the restaurant, he would certainly suggest that he order the sashimi: “the tuna is exquisite”.
Follow the path of the red light.
THE ROLLS
Also, we have to stop at the rolls, which are divided into two sections: the exclusive ones of the premises and those that you can also find in the delivery.
Among the exclusive ones, you will find options such as the Jessie Roll (stuffed with avocado and Kanikama, wrapped in dry Tobiko cooked with tampiko and karikama with sweet chili sauce), the Alvarito Roll (filled with sea bass and avocado with a slice of sea bass flambéed on top and a pipette of lemon and oil dressing) or the roll frames (stuffed with shrimp tempura with cream cheese and covered with slices of salmon flambéed with miso butter sauce.
RedRoll.
THERE IS MORE!
Of course there is more! Much more! The menu also includes several sections that are well worth a stop: Japanese skewers, crispy rice, sushi pizzas, tatakis, uramakis, tepanyaki...
There's also sandos (a kind of Japanese sandwich) and donburis (a typical Japanese dish consisting of a bowl with fish, meat, fruit and other ingredients served over rice).
The most carnivorous can not miss the fine cut A5 Japanese wagyu.
It's hard to resist finishing the meal without checking out the desserts: the cheesecake oreo and the mochi cake will not disappoint.
Red tuna sashimi.
CHIN CHIN!
In the Red Project bar, you will find the frozen cocktail , a refreshing option to toast and celebrate. There are also drinks, of course, and a cellar with 30 labels of fresh and light wines so as not to cover up the flavor of the delicious dishes on the menu.
Let yourself be advised by the sommelier when it comes to pairing the food. oh, And don't forget to pair the dessert with plum sake! Curious to say the least!
The neons guide us back to the real world, to the hustle and bustle of Madrid, locals and tourists walking the streets, some in a hurry, others enjoying the ride. In any case, we cannot forget that a while ago, we lived an incredible culinary experience under the red light of Red Project Sushi.
Everything red.
PRACTICAL DATA:
- Address: Calle De Villalar 7, 28001 Madrid
- Schedule: from Wednesday to Sunday from 2:00 p.m. to 00:00 p.m.
- Delivery: every day by calling +34 912 147 058
The Red Project Sushi bar.