Traveling to Japan without leaving Barcelona is difficult, not because there isn't a variety of Japanese cuisine on offer in the city, but because it is difficult to find something that really resembles what we could find in the Japanese country , its aesthetics, flavor, products... However, you can get quite close in the new izakaya bar of Grupo Tragaluz.
Like a good izakaya, at the Japanese Escondido (C/ Llauder, 1) you can try delicious dishes of Japanese cuisine and drink alcohol. Here there is sake, smoke, closeness, noise and informal service, that is, everything that could define an authentic izakaya.
From intimacy, sensitivity and simplicity, Thomas Tarruella and his team commanded by Alex Duran They have turned the old place on Isla Tortuga upside down, turning it into the new trendy place in Ciutat Vella. The reason for its name is given by Tomás: “The name of a restaurant is forged with the journey. With the way you do. The team is important, the atmosphere, the location, the aura of the place, the neighborhood... In addition, a name can help you explain things, where it is located reminded us of the taverns in japan . A more underground atmosphere”.
The Hidden Japanese.
The name comes to mind once you get to the place, because yes, this japanese is hidden but what a find when you walk in! The music, the atmosphere and a young and modern team make you travel to Japan, or at least feel a little closer.
The ship that houses The hidden Japanese has been reconverted, in collaboration with Lekuona-Studio for interior design and graphic identity, in a cozy place with a sushi area and a central space in front of the kitchen for the robata.
The surrounding tables come alive as the night progresses thanks to the good music that is an essential part of the atmosphere of this Japanese tavern.
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Japanese Hidden Sushi.
WHAT YOU ARE GOING TO EAT
The menu draws from the street inspiration of the country, but without losing sight Catalan seasonal cuisine , whose adaptation, they say, has been easy. For this reason, the dishes will change according to seasonality, but without being pigeonholed.
“It is not our intention to label the dishes of our offer, having said that, we do have to mention some of them due to their popularity, demand or affection, such as katsu sando (sandwich), the wok rock mussels , the udon with mushrooms , the Iberian ribs lacquered with sukiyaki or the chicken tsukune. Now we want to turn our way of offering dishes upside down, we have reduced our menu to offer more suggestions, taking better advantage of the seasonality of the products”, emphasizes Tomás.
You can't miss the sushi bar Coastal fish uzuzukuri with ponzu and togarashi , which you will see prepared at the moment and in front of your table, and the delicious Hotate Roll with miso (of scallop).
Let yourself be advised about their fresh dishes, they surprised us with a perfectly done turbot and some tickets from another planet. Finish with one of their two desserts (or both). The green tea and white chocolate coulant (irresistible, by the way) or the kakigori.
“We only have two desserts because we want to create a concept with a simple, clear and tasty offer, where the diner does not have to think too much. Kakigori is native to Kyoto , where they had access to blocks of ice from the mountains to cool off from the summer heat. It is a flavored shaved ice”, explains Tomás.
Iberian rib lacquered with sukiyaki.
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