It was no coincidence that the new project of Hideki Matsuhisa , Japanese chef with a Michelin star (KOY Shunka), and Iñaki López de Viñaspre, from the Sagardi Group, Ikoya Izakaya, has opened in front of the Santa Caterina Market , flagship market of the Born neighborhood in Barcelona.
Seasonal, fresh market cuisine and with quality products are protagonists in this new Japanese tavern, a trip to childhood also from hidki , which has been inspired by the cheekiness of the old Kyoto izakayas. “ Ikoya is the gift I give myself and Barcelona , after all these years cooking together. I have taught her the neatness of Japanese technique and she has given me the bustle and splendor of her markets, where I have developed a precise knowledge of Mediterranean products”, confesses Hideki.
Ikoya is therefore a gift to the city. And we are all going to enjoy it! After 25 years of experience, both chefs have launched this project in which modern flavors are mixed with the legendary. For example, the sake , Japan's national drink, is one of the great protagonists of Ikoya, as it has its own space inspired by a cabin at the foot of the Mount Fuji , where you can enjoy more than 50 references.
“Barcelona deserves an izakaya like the ones I've always frequented in Tokyo . A space in which sympathetic disorder reigns, this joy typical of the city that years ago softened my Japanese rigidity, giving my gastronomy just what it needed to shine. A bar to enjoy and share , where between revelry, smoke and sake. Thus, my most serious cooking takes on a much more informal and fun character”, explains Hideki.
You will always want to go.
A LETTER TO EAT THE BORN AND JAPAN
What are you going to find in Ikoya Izakaya that there is not in another Japanese in Barcelona? First of all, a space worthy of a Japanese tavern, here even the lamps are not normal. Ikoya is a restaurant with a completely open kitchen to see how they work the art of cutting fish or robata . We only have one drawback: being able to see how all the kitchen dishes come out makes you want to order them all.
The menu is designed to share with delicious starters such as roasted aubergine with prawns and miso or the Bluefin tuna tartare with La Peral cheese and pine nuts . An extensive variety of robata, the mythical Japanese charcoal grill, which will surprise you with dishes such as batashoyu sole with peas that explode in the mouth or squid and shimeji mushrooms . How could it be otherwise, you will travel to Tokyo with a meticulous selection of sashimi, niguiri, hosomaki and uramaki -try the Unagui Avocado Maki-, as well as various types of ramen, meat and fish dishes... All harmoniously paired with its menu of artisanal sakes.
Ikoya Izakaya, the new Japanese tavern in Barcelona.
The vegetable sunomono , grilled oysters, chicken karaage, kokotxa, japanese wagyu with sukiyaki and the red mullet with calçots are some of the dishes called to be icons of the Ikoya proposal.
I forget about the desserts! In his letter you will find matcha mochis and sakura (cherry blossom), as well as an irresistible chocolate cake with toffee, sheep's milk ice cream, macadamia and Japanese whiskey.