Hideki's nigiri are famous for their precise temperature and the seasoning of the rice (shari). He uses local fish like Mediterranean tuna, sea bream, and red prawns from Palamós, applying traditional Japanese curing techniques to enhance their natural sweetness.
Tips from diners
Sit at the counter to see Hideki's incredible speed and precision. Each nigiri is seasoned by the chef, so you don't need any extra soy sauce.
Fresh sea bass is marinated in a mixture of white miso and locally produced Catalan sake, then grilled over charcoal. The skin is crispy and caramelized, while the meat remains remarkably moist and flavor-infused.
Tips from diners
The use of local sake is a brilliant touch. It gives the miso glaze a slightly sweeter, more floral note than traditional versions.
Chopped Mediterranean bluefin tuna belly (otoro) is seasoned with aged soy sauce and topped with a generous spoonful of premium caviar. It is served with house-made, extra-crispy nori seaweed for self-assembly.
Tips from diners
Eat it as soon as the nori is crisp. The saline pop of the caviar with the fatty tuna is one of the best bites on the menu.
Premium Japanese Wagyu is briefly seared to render the fat, served with a concentrated beef glaze and sautéed seasonal mushrooms from the Catalan mountains. It bridges the gap between the two cultures perfectly.
Tips from diners
The fat on the Wagyu is so rich it needs something earthy like the mushrooms to balance it out. A great winter dish.
A light, airy deconstruction of tiramisu using high-grade matcha instead of cocoa and coffee. It's balanced by a mascarpone foam and a touch of local honey, providing a refreshing and not-too-sweet end to the meal.
Tips from diners
The matcha they use is very high quality — it has that distinct herbal bitterness that works so well with the creamy cheese.
Chef Hideki Matsuhisa has created a temple of Japanese fine dining in the heart of the Gothic Quarter. Koy Shunka ('The Season/Fragrance of the Mediterranean') combines traditional Japanese techniques (Edomae sushi) with the incredible quality of Mediterranean seafood. The restaurant holds a Michelin star and is widely considered the best Japanese dining experience in the city.
The long cedar counter is where the magic happens. Even for small groups, the counter provides a much more immersive experience than the tables.
They have two levels — Koy Shunka (fine dining downstairs) and Shunka (more casual upstairs). Make sure you book the correct one — Koy is the Michelin-starred experience.
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