The Nobu restaurant in Barcelona will make you dizzy. Placed on 23d the top of the giant black tower, facing the station, projects foodies into the blue infinity of the sky and offers a panoramic view of the rooftops of the city, the sea and the Church of the Holy Family, which appears in the distance like a miniature freak. The mosaic-covered column near the bar is reminiscent of Gaudí’s style, while the full-length sushi counter on the other side of the room allows you to enjoy fish of incomparable freshness.
All of Nobu Barcelona is there, in that great gap between Japan and Spain. Here, Japan is sushi and sashimi, made by masters of this business in front of customers. It is also a whole philosophy of hospitality inherited from the owner of the establishment, Nobu Matsuhisa, who built a hotel and gastronomic empire with more than sixty establishments around the world.
“Today more than 80% of our ingredients are Spanish”
Spain is also increasingly present in this Barcelona link of the international chain. Because while the menu is very similar from one establishment to another, with several ingredients from around the world (Alaskan crab, Norwegian salmon, Japanese fish, etc.), it is increasingly adapted to local suppliers.
“When you find equivalent quality locally, you rely on local as a prioritylaunches Sergio Martinez, a follower of “Nobu-san” who dominates the kitchens. Octopus comes from Galicia, cuttlefish from the Mediterranean coast, oysters from the Ebro delta… Even our wasabi is now made near Barcelona! In total, today more than 80% of our ingredients are Spanish. »
The restaurant’s menu, very fusion, is inspired by Peruvian, Japanese and American cuisines that Nobu learned during his travels. She willingly plays sweet and salty, spices, gluttony.
Sergio Martinez’s dish is an adaptation of a classic Japanese chef. Once a regular customer stopped at Nobu with his young son who only wanted to eat pasta: the boss sliced the cuttlefish into conquilie, a shell-shaped pasta, and managed to tame the taste buds!
Cuttlefish garlic paste
For 4 people
Cooking time: 30 minutes
- 4 broccoli florets, cut into pieces
- 120 g cuttlefish
- 20 g of butter
- 1 clove of garlic, thinly sliced
- 4 shiitake mushrooms (or other mushroom) without legs
- 6 heads of asparagus, cut into 5 cm pieces
- 3 tablespoons of sake
- 2 tablespoons of soy sauce
- sea salt
- freshly ground black pepper
Immerse the broccoli in boiling water with a small amount of sea salt for 90 seconds. Cool them in ice water and drain.
Dry the cuttlefish with a paper towel. Cut them into strips 3 centimeters wide. Using a knife, make thin vertical cuts along the length of each strip. They should be deep enough. When the cuttlefish is cooked and rolled, the incisions give it the appearance of a shell.
Heat a pan over medium heat. Add butter and brown the garlic cloves. When the aroma of garlic is released, put on high heat, add mushrooms and lightly fry. Add the cuttlefish, asparagus and broccoli and season with a little sea salt and black pepper.
When the cuttlefish skin is opaque, add the sake and soy sauce, stirring, then turn off the heat. Stir the contents of the pan so that the sauce is evenly distributed. Lay out and decorate shichimi togarashi, a mixture of Japanese spices, if you have
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