Roll Crunchy Spicy from L.A. Sushi
Spanish kitchens are full of intrepid self-taught , of avant-garde daredevils , of anonymous purists , of fusion cuisine lancers , of gurus of exoticism . and then there is Alexander Married , the creator of Banzai who, paraphrasing Walt Disney, “he thought, believed, dreamed and dared”. His latest dare: opening a **new L.A Sushi,** even more his way.
L.A. main room Sushi
Casado studied Early Childhood Education and Computer Science; and the two left them half. He started working in cocktail bars at night and a few months later he stayed with his first pub in Alcalá de Henares. He even wrote a book about a database on the record industry and sales charts , a world to which he dedicated many years of his life. He started working at Warner and ended up being director of the label Atlantic Records in just four years of operation. Curious fact: took the Cabriolets of the disappeared Bimba Bosé . From Warner he traveled to Sony until in 2009 he felt the call of restoration. And then they appeared Banzai and everything else.
"I discovered that restoration was a true vocational job. I have been able to cook since I was a child, when my eyes reached the handle of the pan," Alejandro says with a laugh. And it is that his father was already taking him on a route through the best japanese restaurants in Madrid from the 90s. “I really learned to cook a bit self-taught. As a very young man he spent hours and hours observing in the sushi bars trying to extract information to no avail . Based on a lot of mistakes and a lot of practice, I reached the current level, "he adds.
THE. Sushi
The LA concept Sushi is similar to Banzai , but evolved, recreating itself in its version of the californian sushi . Its name comes, according to Alejandro, from a fit of courage, almost recognizing that the sushi we eat in Spain is not Japanese; but rather American. Because it seems that the new Japanese restaurants seek nothing more than to mask themselves, playing traditional music and bamboo everywhere, almost hiring Asian waiters without any criteria, possibly to give context to a proposal that from the first course is already empty.
L.A. Tiger Tempura Sushi
“My way of making sushi is not Japan; it's california . In addition, in a rather hooligan way, ”says Casado. And it is that in L.A Sushi, we see a lot of roll, a lot of sushi, a lot of niguiri and many versions of everything. They also introduce some bathrooms curious like cheek pibil or Iberian bacon. They also bet on handmade artisan gyozas (and death to frozen!) with licenses ranging from chicken curry, vegetables and cheek with Pedro Ximénez.
Delicious tartars, Iberian pork niguiris or flambéed sea bass, lemon fish ceviches and their tiger tempura, one of their star dishes, a recipe from chef Nobu's house that, according to the chef, It was made with lobster in its beginnings.
Roll Crunchy Salmon from L.A. Sushi
In a Japanese restaurant you have to have sashimi yes or yes ; and with the quality of the fish is not played in L.A. Sushi. Tuna, for example, belongs to the Balfegó nurseries , in Tarragona, a benchmark when it comes to breeding one of the best tuna in Spain. The octopus is Galician , and here there is no doubt: “the octopus sashimi that they serve over there is a kind of very hard and insipid shoe sole. Here we cook it with love”, says the chef.
Don't forget winks to the nikkei cuisine with their Tiraditos of red tuna that are baptized with Bloody Mary. In addition, since Alejandro does what he really wants, he dares to include in his menu products as unique as the Iberian pork between the meats wave Catalan cream in desserts . "Purism in Spanish gastronomy is necessary. I am perplexed by the number of people who invite you to eat at home and who prepare a teriyaki or a ceviche, and have no idea how to cook a good bean stew. I don't understand it , really".
The terrace works throughout the year , with the same menu as the lounge and without supplement. In addition, lovers of single tables have their hedonistic moment at the bar, in an open, well-kept, comfortable space that is almost as warm as the staff themselves. Sure, we accept boat.
L.A. Scallop Tiradito Sushi
WHY GO
Because Carmen Brujó has managed to convey in the interior design the warmth that she needs in a sushi restaurant without falling into clichés. Because the interpretation of asian cuisine It is perhaps a point out of the ordinary. because we love the eclecticism in the kitchen even when flirting with madness. Because his menu is perfectly suitable for those who are not fans of Japanese cuisine; discussions are over.
L.A. Hamachi Ceviche Sushi
EXTRA
The Reserved WITHOUT A DOUBT . A space for 12 people in the basement of the restaurant. It is a green, cozy and almost privileged space; ideal for meetings with friends, company events and even presentations or show cooking. Those looking for more exclusive experiences can even order a private dinner in which Alejandro cooks for them in private.
Reserved from L.A. Sushi
IN DATA
Address : C/ Principe de Vergara, 252
Telephone: 918 31 99 68
Schedule: from Monday to Sunday from 12:00 to 24:00
Medium Ticket: 35 euros