The Embassy presents the first Sushi Bar Club in Zaragoza

The restaurant in Plaza Aragón dedicates a space to lovers of Japanese and Nikkei cuisine, where freshness and quality of the product and mastery in cuts and preparations reign supreme.

The Embassy —Plaza Aragón, 12, Zaragoza— has just presented the Zaragoza's first Sushi Bar Club, a space in which, according Ivan Acedo, owner, «the Quality comes before quantity»The experience consists of a session about one hour of duration, with a Maximum capacity of 14 people, in which a sushi man and master of cooking Nikkei prepare in front of the diners 8 courses and a dessert.

This is a proposal in which the «Absolute freshness and perfect cuts, In addition to the exclusive, yet relaxed and non-intrusive service, thanks to the limited capacity and the chef's presence in front of the customer, one can enjoy Monday to Friday at midday —between 2:30 p.m. and 4:00 p.m.— and at night —from 9:30 p.m. to 11:00 p.m.— and that it has a fixed price of €29.90 including VAT, drinks not included.", Acedo explained. tickets, Tickets, as if it were a concert, are purchased exclusively at the web laembajada.es.

Following the presentation of the project, Iván Acedo, the restaurant manager, introduced the sushi man José Delgado which, accompanied by Fausto Silva, also in charge of the kitchen, has proceeded to introduce each of the courses of the experience, dishes that are finished and plated in front of the customer and that will change depending on the season and the market.

The experience has begun with a edamame, "A marbled soybean pod that is marinated and seasoned with soy sauce and coarse salt, a very typical appetizer in Japan." The chef then presented a«mixed sashimi, Three cuts of fish: amberjack, bluefin tuna, and Pyrenean trout, accompanied by turnip and carrot and dressed with a sauce ponzu "homemade.".

José Delgado, of Peruvian origin and with extensive experience in renowned Japanese cuisine establishments and Nikkei from his country, such as Edo, Makoto Sushi Bar or Osaka, has then given way to "a ceviche Lemon fish with a yellow chili tiger's milk, complemented with chulpi corn, red onion and sweet potato puree, to give sweetness and lime to give acidity to a very emblematic dish of the cuisine Nikkei».

Back in Japan, the expert sushi man —which arrived in Zaragoza in 2022— has served «a nigiri of tuna with Kizami Wasabi, the wasabi leaves that act on the tuna as a very natural, fresh seasoning with a mild spiciness." From there it has moved on to a uramaki, "It has seaweed and a filling of avocado and prawns inside and is wrapped with Pyrenees trout, and accompanied by a sweet kimchi mayonnaise and a fried onion to give it a crunchy touch.".

Another very typical Japanese pass, José continued, has been the "the gyozas chicken stuffed with ginger, napa cabbage, a little sesame oil and nira, which is what the leaves of young garlic are called in Japan. I steamed them and finished them on a griddle, serving them with soy sauce, sesame oil, and togarashi, "...which is a chili pepper made from seven seeds, seven flavors.".

The seventh dish has been a bread beam —"whose preparation requires a lot of work to achieve the desired texture"— filled with chicken karaage, "very crispy and juicy inside." To finish, the chef has opted for "a yakimeshi, in Japan, yaki It is sauteed and meshi It's rice and sauce." This fried rice with ginger, spring onions, egg, etc., is finished at the table with "seared beef tenderloin trimmings.".

The dessert, a mochi Chocolate with a seasonal strawberry and dulce de leche sauce, has brought to a close a meal that moves in «l"The tradition of Japan and the freshness and spiciness of Peruvian cuisine," with many concessions to local produce, very well balanced and where the quality of the raw material reigns supreme.

For drinks, they offer "from Japanese beers of varying strength, such as Asahi or Ichiban»", to sakes, "hot, cold, and even sparkling wine and the Aragonese wines which we always have at the Embassy.".

Always fresh and safe market cuisine

Although the menu presented is very representative of the structure this experience will have, the The proposals change depending on the season and what the market offers.. "For starters I can put edamame, or a salad Kaisen, of seafood or, if it's cooler, serve a miso soup; I can substitute the sashimi with a tiradito; depending on the market, I can change the sea bass ceviche for a tuna one or the rice for some noodles, "etc.," the chef explains.

What is a What remains constant is freshness, guaranteed food safety, and the careful, professional cutting of fish and seafood.. "I buy the fish very fresh and flash-freeze it immediately at -60º C. The next day I put it in the fridge and I already have a very fresh product with zero risk of anisakis," says the chef.

All information and reservations, at The Embassy Sushi Bar Club