Julius Zhang
Do you remember those gastronomic follies that were experienced in a modest premises in the Plaza de los Mostenses ? Jong Ping Zhang made a niche in Madrid's gastro scene with the original I'm Kitchen , a kind of unparalleled Asian creativity, where the chef gave free rein to his imagination with crazy, indescribable and nameless dishes. This was followed lick , a ramen tavern in the same renovated premises and, now, this Chinese chef, better known as July, returns with a proposal of Asian haute cuisine.
Soy Kitchen Bar
The Zurbano street witness a new sighting for every self-respecting foodie. But make no mistake. Far from some fashions and postures such as seeing and being seen, what comes here is to eat well. If the first Soy Kitchen was a neighborhood bar -sometimes not understood by all audiences-, now in its natural evolution has mutated into a design and haute cuisine restaurant that retains its rogue essence.
The place is divided into three different spaces: the bar, where to have a drink and order a snack a la carte; the living room with capacity for about 50 people and an open kitchen; Y the reserved , to which we will refer later. The interior design and careful decoration are carried out by the Lavela studio, made up of Sandra Vergara and Raquel Lázaro.
And while the continent is already beautiful, let's talk about the content. The best? “There are no limits here” Julius says. Everyone can experience Soy Kitchen in his own way. His letter will surprise you, It only has two menus listed: one with seven dishes and another with eight that includes the delicious Lobster Soy Kitchen . "It was more expensive for us to print the menus every day," recalls a waiter, because here what is served changes almost daily and, sometimes, during the same service. “That's what working signature cuisine with market products has to do with it. We are subject to what the suppliers offer us and what Julio can come up with during the day”, says Álvaro Cañellas, director of the restaurant together with the chef and cocktail master.
One of Julio Zhang's new creations
Already at the table we immerse ourselves in a universe that travels from Hong Kong to Thailand, passing through Japan and landing in Spain. Originality in abundance, defined flavors and, most importantly, authenticity . Sublime are his nigiris , such as lemon fish, guanciale (Italian pork skin), bull tuna reduction sauce, siso leaf and duck egg yolk; dishes like red mullet served on a boletus carpaccio and crispy charcoal with Cristina sauce (one of the cooks); and wok-cooked pig's ear with teriyaki sauce and prawn bread.
And how do they pair the cuisine at Soy Kitchen? With a careful selection of wines and a special mention for the liquid menu designed by Álvaro Cañellas , with a long career with David Muñoz, the group El Paraguas and Ibiza. Here the cocktails feed and accompany the complex cuisine of Julio. And we say they feed because It is a cooked cocktail, as can be seen in one based on pineapple roasted in the oven and finished over a slow fire. mixed with rum, peach schnapps and Jamaican pepper. All of them end with a balance so that the alcoholic flavors do not predominate and the fruit and spicy notes in the throat can be appreciated.
Soy Kitchen Room
ADDITIONAL FEATURES
If you have little time, They have created an executive menu with the premise of serving it in 45 minutes. It is no longer necessary to spend more than two hours in the restaurant to enjoy the creativity of Soy Kitchen. Of course, only at noon and from Monday to Friday. Soon they plan to open a reserved area with capacity for 30 diners in which you can also book a showcooking with this talented Chinese wonder. And believe us, it's worth having Julio for a while to yourself. If you haven't saved room for the sweet, you can opt for one of the liquid desserts: cheesecake and tiramisu made cocktail. Can you imagine it?
WHY GO?
Because Julio is in his best moment and it is a real bombshell to be able to enjoy such a personal, explosive and authentic cuisine. Because you are going to have fun and you will eat with your hands attending a show that takes place both at the table and behind the kitchen window where this virtuoso wok works.
IN DATA
Address: Zurbano Street, 59
Telephone: 91.319.25.51
Schedule: open every day except Sunday night
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