Barcelona has not yet reached its peak in Japanese restaurants: they continue to open, even when some believe that saturation or the capacity to offer novelties has been reached. But among the most discerning and the most battle-hardened, the Japanese catalog continues to gain points thanks to rich, well-executed, fun proposals that incite gluttony and repeated incursions. This is the case of the Monster Sushi family, which in autumn opened its latest addition, in the heart of Barcelona's Eixample, at Aribau, 3.
The Monster Sushi space is already an attraction in itself, with very high ceilings and various areas that align and complement each other, between the izakaya-style scenery, or a modern sushi restaurant that could well fit in Tokyo or New York. Exposed brick, stone, or intentionally chipped walls that could give character to an art gallery but here are the perfect setting for a sushi feast or hot dishes. Always with a somewhat rogue touch that surprises and captivates both the younger audience and those with more Japanese experience and no prejudices.
Since its first opening in Gala Placídia, in 2010, the Venezuelan couple made up of Fabiola Lairet and Ricardo Figuera knew how to propel a quality product with a solid Japanese technique, which the chef had acquired in the cradle of sushi and in the US, and a wrapper with sparkle.
It's very good
Theirrolls they are decidedly good, the freshness of each ingredient is perceived, the rice is usually impeccable and, beyond some combinations common to many restaurants (here well executed), groundbreaking touches or some apparently shocking element appear that addspunch.
Sushi purists might see heresies where others find open borders and stimuli to keep the palate from getting bored and the diner wanting to return. Because their repertoire of most explosive top rolls includes atomic temptations like the Anticuchero (Prawn in tempura, avocado and cream cheese, covered with butterfish and anticucho sauce, which gives it a Peruvian touch). Or mischiefs like the Bad Boy (sautéed beef sirloin, shiitake mushrooms, avocado, caramelized onions).
The rolls options are somewhat more conventional, with salmon as the star ingredient in many of them, but well prepared, presented, and explained by attentive staff who know each of the master formulas well. There are ideal combos to share, there is notable sashimi, there are sinful bites like tuna and caramelized foie nigiri…
Also hot
But perhaps one of the most remarkable elements of the house is that beyond doing justice to its name, its cuisine hot also gets a good grade, with show-stopping dishes like itsCrispy Duck. It is served on a long plate as if it were a tataki, but what is actually displayed is a very crispy Peking-style duck to eat with chopsticks. It competes with aTuna Tataki that melts in your mouth and delights it with its "special dressing." This parttopof the letter also incorporates theMonster Steakfor the most carnivorous: "the best of the ox cooked to your desired point", filleted and with its secret sauce.
Expanding group and brand
The new establishment is part ofthe expansion it is carrying out The Umai Group, created in 2020 with the incorporation of new investment capital. They were deploying the Monster Sushi at Girona, 68, as well as their other brandRobata, in Enric Granados, and reinforcing the Delivery that had already started in 2018 with Monster Sushi Delivery in Muntaner. In parallel, the brand has landed in Madrid and is preparing other launches in various cities.Add The New Barcelona Post as your preferred Google source for free
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