The Nobu restaurant in Barcelona makes you dizzy. Perched at 23e floor of a gigantic black tower, facing the station, it projects gourmets into the azure immensity of the sky and offers a panoramic view of the rooftops of the city, the sea and the Sagrada Familia, which appears in the distance like a miniature weird. A column covered with mosaics, near the bar, evokes the style of Gaudi, while a sushi counter, on the other side of the room, all in length, allows you to savor fish of incomparable freshness.
All of Nobu Barcelona is there, in this big gap between Japan and Spain. Japan, here, is sushi and sashimi, made in front of customers by masters in the field. It is also a whole philosophy of hospitality inherited from the owner of the place, Nobu Matsuhisa, who has built a hotel and gastronomic empire with more than sixty establishments throughout the world.
“More than 80% of our ingredients are Spanish today”
Spain is also increasingly present in this Barcelona link in the international chain. Because if the menu is very similar from one establishment to another, with a few ingredients from around the world (Alaskan crab, Norwegian salmon, Japanese fish, etc.), it is increasingly adapted to local suppliers.
“When you find an equivalent quality on site, you rely on the local as a prioritylaunches Sergio Martinez, the disciple of “Nobu-san” who reigns over the kitchens. The octopus comes from Galicia, the cuttlefish from the Mediterranean coasts, the oysters from the Ebro delta… Even our wasabi is now made near Barcelona! In total, more than 80% of our ingredients are Spanish today. »
The restaurant menu, very fusion, is inspired by Peruvian, Japanese and American cuisines, all assimilated by Nobu during his wanderings. She willingly plays on sweet and salty, spices, gluttony.
The dish offered by Sergio Martinez is an adaptation of a classic from the Japanese chef. One day, a regular customer stopped by Nobu with his young son who only wanted to eat pasta: the boss cut cuttlefish to give them the shape of conchiglie, shell-shaped pasta, and managed to tame the palate brat!
Garlic Cuttlefish Pasta
For 4 people
Preparation time: 30 minutes
Ingredients :
- 4 broccoli florets, cut into bite-sized pieces
- 120g cuttlefish
- 20g butter
- 1 clove of garlic, thinly sliced
- 4 shiitake mushrooms (or other mushroom) without their stems
- 6 asparagus spears, cut into 5cm pieces
- 3 tablespoons of sake
- 2 tablespoons of soy sauce
- sea salt
- freshly ground black pepper
Plunge the broccoli for 90 seconds in boiling water with a little sea salt. Cool them in ice water and drain.
Pat the cuttlefish dry with paper towel. Cut them into strips 3 centimeters wide. Use a knife to make thin vertical slits along the length of each strip. These should be quite deep. When the cuttlefish cooks and rolls up, the incisions will give it a conchiglie appearance.
Heat a skillet over medium heat. Add the butter and brown the garlic slices. When the aroma of garlic has been released, put on high heat, add the mushrooms and sauté lightly. Add the cuttlefish, asparagus and broccoli and season with a little sea salt and black pepper.
When the skin of the cuttlefish becomes opaque, add the sake and soy sauce while mixing, then turn off the heat. Stir the contents of the saucepan to evenly distribute the sauce. Arrange and garnish with shichimi togarashi, a mixture of Japanese spices, if you have some.
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