The tasty and varied gastronomy is one of Japan's great attractions. However, there is no need to travel to the Japanese country to taste some of its most famous recipes, as the heart of Barcelona hides some establishments capable of transporting diners to the most authentic restaurants in Tokyo, such as Os-Kuro, located in the Hotel Claris in the Catalan capital. With barely two years of existence, the restaurant has managed to consolidate itself in the Barcelona scene, thanks to a surprising bet: a Japanese restaurant that does not seek to stand out for its fusion and modernity cuisine, but to vindicate, and even elevate, the authenticity and tradition of rich Japanese gastronomy, based on quality products.
The space is divided between the restaurant area on the upper floor, and the Sushi Bar, dominated by the counter, where Os-Kuro's team of sushimen showcases their impeccable technique for working with raw recipes. In the restaurant area, fire is the protagonist thanks to the skill of the robatayaki technique, the ancestral Japanese grill, where the freshest fish and seafood from the sea and the best products imported directly from Japan are cooked. Evoking the meaning of its name, which refers to the word Kuro which in Japanese means black, the establishment plays with lights and shadows to create an intimate and sophisticated atmosphere.
"Perhaps Os-Kuro is the most atypical Japanese restaurant in Barcelona; here we don't do fusion, but tradition," defends Joaquim Clos, director of Derby Hotels ---the group to which Hotel Claris belongs--- who decided to open this restaurant just two years ago, due to his passion and devotion to Japanese gastronomy. To celebrate these two years of trajectory, the establishment revalidates its commitment to tradition with a renovated menu, which incorporates new creations by executive chef, Pedro Salillas.
Thus, the restaurant premieres a new Omakase offer, a unique and totally personalized gastronomic experience with fresh and seasonal ingredients. Omakase is a Japanese expression that means 'I leave it in your hands', an expression that the diner pronounces to indicate to the chef that they trust their recommendations and that they grant them creative freedom to create the sequence of dishes they desire, while the diner accepts the dishes as they arrive at the table.
However, apart from this new menu option, the menu also includes new seasonal dishes, such as Sunamono octopus, a reinterpretation of salads, based on octopus and cucumber, typical of Japanese taverns, or Gyudon, a bowl of rice topped with beef. Among the new creations, also noteworthy are the confit pork belly with kimuchi ---the Japanese version of Korean kimchi--- of Pak-Choy or the duck with turnips and citrus-based sauce.
On weekdays, the restaurant offers a midday menu, called Hiru ---which means midday in Japanese--- for a price of 39 euros. Composed of a starter (to choose between miso soup or salad), a piece of sushi, a main course (in which the diner can taste the delicious teriyaki salmon or be seduced by the beef and rice Gyudon) and a dessert, in addition to a drink, this menu represents a good option to enjoy the restaurant's star dishes.
In addition, the renewed proposal also offers gluten-free options so that all diners can enjoy the flavor and variety of authentic Japanese cuisine. Another of the restaurant's pillars, which is maintained in this new stage on the occasion of its second anniversary, is the pairing of dishes with sake, the Japanese alcoholic beverage obtained from the fermentation of rice. A specialized sommelier offers the diner a tasting journey through up to 9 sakes to introduce them to this unique drink.