What is Japanese cuisine?
A way to understand the product. They say it’s a subtractive kitchen, but I like to add. It is not about adding for the sake of adding, but about finding the balance and contributing elements that generate new expressions. I always look for the point between simplicity and surprise.
They say it merges Japan with the Mediterranean.
The priority is for the customer to enjoy. I don’t want to impose Japanese cuisine without adapting. From here, it can be a more fusion or traditional proposal.
What will we find in the new space in Andorra?
A selection of takeaway sushi. We work with fresh product made daily, with a shelf life of one day, to guarantee the highest quality.
Will there be room for sweets?
We believe that daifuku is the best choice. We propose different mousse-type fillings inside the mochi dough, looking for accessible, light and easy-to-enjoy desserts.
What would stand out about your creations?
The search for balance and naturalness. For me, Japanese cuisine is not just a technique, it’s a way of thinking. And that’s what I’m trying to convey.
Do you remember flavors from your childhood?
The ingredients brought by the father, who fished and collected mushrooms. Then, mother’s cooking, simple dishes such as miso, karaage, pickles or tempura. This combination of exceptional produce and home cooking is the foundation of what I do today.
Any teacher in particular?
I’ve learned from every kitchen I’ve worked in. Chef Teppei, from the Soluna restaurant in Barcelona, has been an important figure. We ended up living together and his way of understanding the profession influenced my decision to devote myself fully to it.
What brought you to Barcelona?
I couldn’t find my place and I met a member of the Tragaluz group. Shortly after I moved to Barcelona with a suitcase and the knives! Then with Borja I started a new stage as chef at the first restaurant, Nomo Gràcia. It was 2007 and it was the beginning of the trajectory within the Nomo Group.
Which of the dishes they prepare would stand out?
In restaurant format, the temaki of papatana (kamatoro) grilled. Inspired by saikyozuke, it is finished in front of the customer, removing the thorn and serving it in temaki format.
Why Andorra now?
It has an interesting international profile for our concept. In addition, Andorra is home, we are next to it and we feel at ease.
