A sequence of 8 to 12 pieces of nigiri, each prepared and handed to you directly by Yoshikazu Suto. He adjusts the seasoning and temperature of each piece based on the specific fish, which might include anything from Mediterranean bluefin tuna to local wild sea bream or deep-sea red prawns.
Tips from diners
The rice (shari) is the best I've had in Barcelona. It's seasoned with two types of vinegar and served at body temperature.
Showcasing Suto's knife skills, this selection features translucent slices of seasonal fish. It is served with real wasabi root grated freshly on a sharkskin grater (orishigane) and a dip of house-aged soy sauce.
Tips from diners
The wasabi root is much more floral and less 'harsh' than the green paste you find elsewhere. Try it alone with the fish first.
Unlike standard instant miso, this is made from a rich dashi of 'katsuobushi' (skipjack tuna) and kombu, with the addition of fresh clams from the Ebro Delta. The clams are added at the last second to remain plump and sweet.
Tips from diners
It's a perfect 'reset' halfway through the omakase. The oceanic flavor of the clams is very intense.
Beryx is a fatty, red-skinned fish that Suto grills over high-quality charcoal. It is served with a light, saline reduction made from nori and kombu that enhances the fish's natural oils.
Tips from diners
The skin is remarkably crispy. It's a great example of 'Yaki' technique where the inside remains perfectly juicy.
The experience ends with a choice of high-grade artisanal teas from Shizuoka or Kyoto, paired with small, seasonal 'wagashi' (traditional sweets) made by the chef himself. It provides a peaceful, meditative end to the meal.
Tips from diners
The Hojicha is excellent — very smoky and warming. A perfect way to wind down.
Suto is the definition of intimate. Located in the Sants neighborhood, far from the tourist crowds, chef Yoshikazu Suto offers a meticulously crafted omakase experience for just six guests at a time. Every piece of sushi is a dialogue between Suto's Japanese heritage and the seasonal treasures found in Barcelona's markets, earning it a prestigious Michelin star in 2024.
With only 6 seats, reservations are notoriously difficult. Sign up for the waiting list on their website for any last-minute cancellations.
The restaurant is minimalist and quiet. It's an intimate performance by the chef, so it's best experienced in small, respectful groups.
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