Tottori sushi bar: our new Japanese obsession
The first thing that happens when you enter Tottori It is very similar to the feeling that science fiction characters must experience when Go through a portal that transports you to another dimension.
If you look at the street through the window, you realize that Madrid's Calle de Lagasca is still there, but the atmosphere that surrounds you makes you feel thousands of kilometers away.
The place you just teleported to takes its name from a small town on the Japanese coast. and, even before you sit down at the table, it has already achieved its objective: that you really feel that you have traveled to Tottori.
The new member of the China Crown Group does not make noise, because he does not need it. He doesn't have neon lights at the entrance; because whoever crosses it, he knows perfectly where he is going. And best of all, you don't have to look at the menu; just let yourself go and enjoy a gastronomic journey that your palate will soon want to repeat.
you simply have to cross the door
Tottori: a trip to Japan in the heart of the Salsmanca neighborhood
TWENTY YEARS OF HAUTE JAPANESE CUISINE
In the Japanese city of Tottori, located on the island of Honshu, the sea, the mountains and the dunes come together, resulting in a privileged enclave.
Privileged not only because of its wonderful natural environment, but also because of its low demographics and distance from other more modern and digitized areas, which make that Tottori preserve intact Japanese traditions such as fish culture, respect for Shintoism or consideration for the family.
All that idiosyncrasy now lands in the heart of the Salamanca district: After twenty years of traditional haute cuisine in his native Japan, Tottori has just landed in Madrid to immerse the diner in a unique experience where nothing is left to chance.
The proposal is based on the legacy of Haruki Takahashi, mentor and founder of the original Tottori, located in the Japanese city that gives it its name.
There are many places to eat sushi in the capital; however, when we talk about quality, things change
HIGH CUISINE (BUT VERY HIGH)
There are many places to eat sushi in Madrid. However, when we talk about quality, things change.
And that's where to come into play the select group of restaurants in the capital where Japanese haute cuisine is a reality and where quality plays a fundamental role. Tottori's exclusive proposal has introduced him to that distinguished club just a few weeks after its opening.
In the high quality of which we speak, Takahashi's heritage has a lot to do with it, characterized by an exquisite selection of raw materials that allows maintaining the flavors and purity of the fish.
In fact, this sushi master was the one who instructed Tottori's team in the most precise and meticulous techniques, which are now used in the preparation of each dish.
This precision, together with the use of knives and respect for the organic structure of food, They are the fundamental pillars and differentiators of Tottori.
Tottori, the new project of María Li Bao and China Crown Group
MARÍA LI BAO, THE BOSS OF ALL THIS
The creator and designer of the Tottori concept is the businesswoman María Li Bao , whose past projects with China Crown Group speak for themselves.
Her restless and enterprising spirit makes each one of Bao's initiatives become a journey not only gastronomic, but also architectural, cultural and sensory.
María Li Bao herself has been in charge of the exclusive design of the new restaurant, and to achieve her goal, she has surrounded herself with the best experts.
For this reason, the team of this new luxury sushi bar has traveled from Tottori itself to Madrid, to bring Asian culture closer through the most authentic flavors of each of its countries and regions.
Culture that permeates every corner of the restaurant, from the luxurious Japanese fabrics made with gold thread to the Iroko wood used in flooring and furniture, going through the impressive lamp that covers practically the entire ceiling of the premises.
Quail egg sushi with truffle
THE PRECISION OF THE CUT
The secret of a good cut is precision, but also delicacy and care. Just look usuzukuris, tatakis and Tottori tartars to realize the professionalism and meticulousness dedicated to each movement.
Each of the above elaborations requires a different incision and a very rigorous technique: usuzukuris require very fine cuts, one millimeter thick, while for tartars it is used the sainome giri technique , which allows you to obtain dice or cubes.
The tatakis, meanwhile, are arranged in a rectangle, which is achieved after using the Tanzaku cutting method.
There are many places to eat sushi in the capital; however, when we talk about quality, things change
In addition to the cuts, another technique that characterizes Tottori's cuisine is robatiyaki (often shortened to robata, a method that literally translates to 'cooking over the fireplace'.
Thus, in Tottori there is also a special place for the authentic Japanese grill, which uses charcoal to generate heat.
With this ancient technique, all kinds of meat, fish and vegetables are prepared, ensuring that the products acquire that particular smoky flavor that differentiates them from the most common proposals of Japanese cuisine.
asian luxury
THE JOURNEY BEGINS
Tottori now has two tasting menus, both designed to share and for a minimum of two people – although the creativity of the kitchen team (and seasonal products) results in the implementation of new proposals as well as a multitude of surprises in the form of suggestions–.
The Tottori menu (€60 per person) start with him Wakame seaweed with Ikura (salmon roe) and a comforting and tasty miso soup with tofu, seaweed and chives.
Next, we get into the matter with the cuts of sashimi –red tuna, salmon and butterfish with truffle sauce– and the Assorted niguiris –sea bass with yuzu and marinated natural wasabi and bull gunkan (tuna belly) with natural wasabi–.
Soft shell crab roll with peanut mayonnaise
The ecstasy of the palate arrives with the Waygu beef niguiri flambéed with sweet soy sauce (our favourite), followed by a quail egg nigiri with truffle sauce.
To finish (yes, the pleasure continues), a sophisticated bite that tastes like the sea: the soft shell crab roll with peanut mayonnaise; followed by a Rock prawn tempura with sweet Kimchi.
After the yakimeshi, a traditional Japanese rice with vegetables and free-range chicken, comes dessert, where you have to choose between the green tea truffle or the classic green tea ice cream (which never fails).
Waygu beef niguiri flambéed with sweet soy sauce
The Tokuni Tottori Menu (€80 per person) includes the same dishes as the Tottori Menu, except for the sashimi cuts, which in addition to offering red tuna, salmon and butterfish with truffle sauce, also has blue lobster cuts and one piece of oyster per person.
Just as important as the two previous menus is Tottori's liquid menu, composed of 66 references: reds such as El Sequé DO Alicante, Dido DO Montsant, Finca Dofi DO Priorat or Arzuaga Crianza DO Ribera del Duero; whites such as Mar de Frades DO Rias Baixas, Louro DO Valdeorras or Bermejo Malvasía Seco DO Lanzarote; pink as Domain of Pidio DO Ribera del Duero and Can Sumoi La Rosa DO Penedés; Y sparkling , with you dig such as AT Roca or Llopart Rose Brut and french champagne such as Pierre Gimmonet, Longitude Blanc de Blancs Extra-Brut or Billecart Salmon Rosé.
Rock prawn tempura with sweet Kimchi
Tottori's proposal can be tasted both in the restaurant itself and in its delivery and take away service, available through its website.
Remember, the portal that teleports directly to Japan is at number 67 of Lagasca.
Tottori: the latest Japanese obsession in the Salamanca district
Address: Calle de Lagasca, 67, 28001 Madrid See map
Telephone: +34 918 214 573
Schedule: From Monday to Sunday, from 12:30 to 16:30 and from 19:30 to 1:00