We source the highest grade 100% bluefin tuna from L'Ametlla de Mar. The Otoro (belly) cut is aged for 5 days to intensify flavor and texture. It is sliced and hand-pressed onto warm, seasoned rice and finished with a dash of house-made aged soy sauce and fresh wasabi from Montseny.
Tips from diners
It literally melts on the tongue. If you're ordering a la carte, make sure you save this for last among the nigiri as it's the richest. The quality of the wasabi here is excellent.
Our Omakase ('I'll leave it to you') menu is a 12 to 14-course deep dive into the chef's vision. It typically includes 3-4 seasonal appetizers followed by a sequence of hand-pressed nigiri and a traditional soup. Every fish is aged and seasoned specifically to highlight its natural profile. It's a refined demonstration of technical skill and ingredient respect.
Tips from diners
If you can afford it, the Omakase is the only way to go. You get to see the full range of the chef's abilities. The way they handle the rice (shari) is arguably the best in El Born.
Frequently cited as a highlight. We create a concentrated 'dashi' using roasted heads and bones of local rockfish, mixed with a blend of two fermented misos. Served with fresh local seaweed and silky tofu cubes. A saline, heartwarming essence of the sea.
Tips from diners
It's far more complex than a standard miso soup. You can really taste the depth from the fish bones. A perfect, clean palette cleanser between courses.
We only buy wild fish. Typically featuring slices of wild sea bass, turbot, and the famous red prawn from Palamós. Every piece is cut using specific Japanese techniques to optimize the texture. Served simply with fresh ginger and high-grade soy sauce.
Tips from diners
The prawn is the star. It's incredibly sweet. Ask the chef what they found at the market — they are very proud of their local sourcing.
For those seeking something beyond seafood. We source authentic A5 Japanese Wagyu and grill it briefly over high heat to render the fat. It is served with simple sea salt and golden garlic chips to enhance the rich, buttery profile of the meat. A small but intense luxury portion.
Tips from diners
A very small portion but incredibly rich. It's best shared if you're doing a full meal. The quality is clearly high-tier.
Tucked away in a quiet alley of El Born, EM Japanese is a temple of minimalist culinary precision. The restaurant centers around an intimate wooden counter where chefs prepare Edo-period inspired sushi and seasonal dishes directly in front of diners. With a focus on wild-caught Mediterranean fish and premium imports from Japan, it offers one of the most refined and authentic Japanese experiences in Barcelona.
The counter only has about 12 seats. Reservations are absolutely mandatory and usually need to be made 2-3 weeks in advance. If you're a single diner, you might have luck checking for last-minute lunch cancellations.
Sitting at the counter is the entire experience. Seeing the chefs work with such calm and precision is like watching an art form. Specify 'at the counter' when you book to ensure you're not at the single small table in the back.
The counter only has 8 seats, making it one of the most intimate spots in the city. Booking is essential and should be done at least 2 weeks in advance via their website.
Page last updated: