Ekubo (CLOSED)

Katia Torán knew just she wanted: to open a Japanese restaurant in Barcelona with no fusion cuisine. She buys local, fresh raw materials in La Boqueria, the Mercat del Ninot and the Mercat de Sant Antoni. Ekubo seats 25 guests, making it just the right size to be able to take care of you with the attention you deserve. In the kitchen, Japanese chef Naotaka Takayama controls the freshness of the products with the same precision he uses when it comes to the cut of the fish. The house speciality is the 'onsen tamago', a cold soup made with low-temperature organic egg with, 'uni' (sea urchin), '¡kura' (salmon roe), squid and caviar. You also won't want to miss their flambéed wagyu nigiri.