When ever there is a japanese restaurant opening anywere in the world, especially Ferran’s….I am SUPER interested!!!!
Japanese cuisine is my life and my passion. I am probably more a japanese restaurant then a person.
I am constantly investigating and learning. I could not have any better occupation as this truly keeps me learned.
The realms of japanese food culture is imbedded in art, philosophy, spirituality, poetry, culture, architecture, poetry porcelain,methods, techniques,nature, …the facets are diverse, devine and so incredibly refined enough to keep minds busy for century’s to come.
For me the fascination for japanese cuisine and culture, the history the imagination and passion will never ever fade.
I am definitely not alone with these feelings, as japan ignites many chefs to find new ways in there culinary search for evolution, aiding in many new investigations making japan ever more relevant for all chefs of all generations and nationalities.
Japan century’s ago was hosting a style of eating and cooking philosophy’s that was incredibly futuristic and suitable for modern society to come.
Ferran Adria has always loved Japanese cuisine and now he will open a 30 seater restaurant right next door to Tickets in Barcelona featuring “NIKKEI” which is the peruvian japanese fusion that exists in peru for more then 120 years.
He will focus on certain vegetables carefully selected from Japan and south america for his new menu.
Nikkei is a term usually used for Japanese people who migrate:
The Japanese migration, and its individual members known as nikkei (日系), are Japanese emigrants from Japan and their descendants that reside in a foreign country. Emigration from Japan first happened and was recorded as early as the 12th century to the Philippines, but did not become a mass phenomenon until the Meiji Era, when Japanese began to go to North America, beginning in 1897 with 35 emigrants to Mexico; and later Latin America, beginning in 1899 with 790 emigrants to Peru. There was also significant emigration to the territories of the Empire of Japan during the colonial period; however, most such emigrants repatriated to Japan after the end of World War II in Asia.
According to the Association of Nikkei and Japanese Abroad, there are about 2.5 million nikkei living in their adopted countries. The largest of these foreign communities are in Brazil, the United States, and the Philippines. Descendants of emigrants from the Meiji Era still hold recognizable communities in those countries, forming separate ethnic groups from Japanese peoples in Japan.
Nobu also is a global Nikkai and his first place to migrate was Peru about 35 years ago:
Most famous and pioneering Peruvian/ Japanese fusion Chef NOBU MATSUHISA has 42 japanese Peruvian fusion restaurants worldwide.
Here is a short comment from Nobu as to how he migrated to Peru:
When Nobu was 24 he was working in Tokyo at Matsuai restaurant were he met a “Nikkei” from Peru:
“At Matsuei I met a Peruvian of Japanese descent who used to stop in for sushi about twice a year. One day – I was about 24 – he asked me quite seriously if I would consider moving with him to Peru to open a sushi restaurant. It was a dream come true, and I agreed at once. My father was a lumber merchant who died when I was seven. Whenever I felt sad, I used to stare at a photograph of him taken on the Pacific island of Palau, where he had once traveled to buy lumber. I wanted to be like my father. Staring at the photo I knew that I too would go overseas some day.
Lima was the perfect town for a sushi chef. With the Pacific Ocean nearby, fresh fish was never in short supply. And at the time – about 35 years ago – there were only three or four other Japanese restaurants in town. Yet Mitsubishi and many other big Japanese corporations had invested in Peru, so there were plenty of Japanese businessmen looking for good sushi.
I was a 49% stakeholder in the restaurant, but I had to do everything. Just as I had done during my apprentice days in Japan, I opened and cleaned the restaurant, put together the menus and made basic sauces. Back then you couldn’t jog down to the corner store to buy fish paste or other specialized Japanese ingredients, so I created everything from scratch, through trial and error. A lot of what I experimented with in Peru became part of my repertoire later on.”
The rest is history leading Nobu to be the most successful japanese chef world wide.
Peruvian and japanese fusion is still an exiting cuisine prospect and there is so much room for more investigations and developments.
I always felt it is important to refresh and reignite the work that Nobu has set such high bars for.
With the current peruvian/ south american global wave it is now of course the best opportunity to work with this wonderful and exiting concept of peruvian “Nikkei” cuisine.
The atmosphere of peruvian japanese food is very fun and upbeat suitable for the multicultural social, fashionistas and foodies alike.
Traditional Japanese is much more serious and demands a lot of deep knowledge, understanding and training apart form many other factores that are not easy to master or be respected for if you yourself are not from japan.
Upon many restaurants world wide copying Nobus style and menu has left a kind of confused in many people’s understanding of what real japanese food is.
To date there are not many japanese restaurants that are really japanese. Mostly the concepts get modified and customised for europeans.
Traditional Japanese food is perhaps difficult to convey in fast moving western societies so far from japan as it would require a lot of elements that are not readily available. As well there are required setting and atmospheres that are important. In my experience staffing that have the skills required and the cultural education for example as tea ceremony “Cha Keiseki” and so on is not easy to employ.
I do feel it is not impossible however it takes a dedication and disciplin to establish that is incredibly intense and requires financial considerations.
It is so specific that many shy away from this prospect as heavy criticism follows by the japanese themselves.
In Kyoto having visited many masters, they rarely say about the other that they are great ( they dont say anything bad it is in the posture and look ). There is a kind of view of each other that is very hard to describe. Lets say there is a lot of pride which I do not condem, I understand the mentality and respect it to however it can be very hard.
Ferran Adria claims that Japanese Cuisine has had the biggest influence on his cooking career.
All over spain many great chefs like Quique-Dacosta, Dani Garcia, Joan Roca and many more, all have a special place in there hart and influences from japanese techniques and ingredients in there menu’s.
Back in July, it was announced that Ferran Adria was teaming up with brother and business partnerAlbert Adria to open a Japanese restaurant in Barcelona. Details about the venture had been scarce until now.
In an interview with Peruvian publication El Comercio, Ferran said he was excited about returning to the kitchen. He explained the restaurant was Albert’s idea and will accomodate only 30 diners. The yet-to-be-named restaurant will feature Nikkei cuisine, a style of cooking native to Peru which blends Peurvian and Japanese ingredients and techniques.
When asked if he intended to reinvent fusion, Ferran insisted the restaurant will be strictly a blend of Peruvian and Japanese cuisine but with one exception: ”We want to incorporate – something that doesn’t exist in the Japanese or Peruvian cooking – working with vegetables.”
As for Nikkei cuisine, Ferran is passionate about bringing it to the international spotlight. ”In Japan, if you talk about Nikkei, they don’t know what it is, it’s incredible…The best part of Nikkei cooking is that it allows you to be more free…this type of cuisine is still being built and there is a long way to go, and this is fantastic,” he said.
Opening a Nikkei restaurant may seem odd at first but Ferran has been a fan of Japanese food for a longtime. The chef recently acknowledged Japanese food influenced his last 10 years at elBulli, which was named the world’s best restaurant a whopping five times.
The news isn’t much of a surprise, given that the brothers have made several moves in the past year that suggest a desire for expansion: first there was Tickets and 41 Degrees, then the Mexican project, then a store, then a cocktail bar in London, and now this.
Not to mention their fascination with Japanese food, which became a major influence on the cooking at elBulli in the restaurant’s last decade. In an Eater interview last year, for instance, Ferran noted, “I didn’t go to Asia until 2002, when I went to China, Thailand, and Japan. And you could say that in the last five or six years, Japan has been and continues to be a major influence on my cooking.”
(Info in this article is from eater and fine dining lovers and link below for el comercio:
Ferran will bring a very upbeat and exiting experience to Barcelona also it will be very fantastic for all the world to see his new creations of his 2 biggest passions Japan and Peru.
I really cant wait 🙂
Nikkei cuisine is no stranger to Barcelona, and while the world awaits the new restaurant of Ferran and you want to try some Nikkei in Barcelona right now you can go here:
Komomoto, a decidedly hip, casual restaurant; nestled in Barcelona’s trendy El Born district.
Sleek, architectural interiors are given a stylish informal edge by a wall of hipster photographs and illustrations, industrial dangling lightbulbs and Ingo Maurer‘s post-it note chandeliers. The food too follows this line of slick modernity fused with offbeat cool with ceviches, sushi – the wild salmon with chipotle sauce maki rolls etc – and lick-lipping noodles all impressing. Stylish, innovative and ideally located for some serious bar-hopping.
Dont forget to go to Tickets and 41 degrees, they are not Nikkei but really fantastic!!!
I had an amazing evening and Albert had some japanese fusion dishes that day which vere really fabulous. If you’re going to Barcelona book…it’s a must!!!!!
BOOK IN ADVANCE!!!!!
I will write a separate article of TICKETS soon……