{"id":4657,"date":"2026-04-30T21:40:11","date_gmt":"2026-04-30T19:40:11","guid":{"rendered":"https:\/\/planogastronomicozaragoza.com\/la-embajada-presenta-el-primer-sushi-bar-club-de-zaragoza\/"},"modified":"2026-04-30T21:40:11","modified_gmt":"2026-04-30T19:40:11","slug":"the-embassy-presents-zaragozas-first-sushi-bar-club","status":"publish","type":"post","link":"https:\/\/planogastronomicozaragoza.com\/en\/the-embassy-presents-zaragozas-first-sushi-bar-club\/","title":{"rendered":"The Embassy presents the first Sushi Bar Club in Zaragoza"},"content":{"rendered":"
\"\"
Sushi chef Jos\u00e9 Delgado with Iv\u00e1n Acedo, manager of La Embajada \/ Cristina Mart\u00ednez \u2013 ALMOZARA AGENCY<\/figcaption><\/figure>\n\n\n\n

The restaurant in Plaza Arag\u00f3n 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.<\/em><\/p>\n\n\n\n

The Embassy<\/strong> \u2014Plaza Arag\u00f3n, 12, Zaragoza\u2014 has just presented the Zaragoza's first Sushi Bar Club<\/strong>, a space in which, according Ivan Acedo<\/strong>, owner, \u00abthe Quality comes before quantity<\/strong>\u00bbThe experience consists of a session about one hour<\/strong> of duration, with a Maximum capacity of 14 people<\/strong>, in which a sushi man<\/em> and master of cooking Nikkei<\/em> prepare<\/strong> in front of the diners 8 courses and a dessert.<\/strong><\/p>\n\n\n\n

This is a proposal in which the \u00abAbsolute freshness and perfect cuts<\/strong>, 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 \u2014between 2:30 p.m. and 4:00 p.m.\u2014 and at night \u2014from 9:30 p.m. to 11:00 p.m.<\/strong>\u2014 and that it has a fixed price of \u20ac29.90 including VAT, drinks not included.",<\/strong> Acedo explained. tickets<\/strong>, Tickets, as if it were a concert, are purchased exclusively at the web laembajada.es.<\/a><\/strong><\/p>\n\n\n\n

Following the presentation of the project, Iv\u00e1n Acedo, the restaurant manager, introduced the sushi man<\/em> Jos\u00e9 Delgado<\/strong> which, accompanied by Fausto Silva<\/strong>, 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.<\/p>\n\n\n\n

From Japan to Aragon with a stop in Peru<\/strong><\/h2><\/div>\n\n\n\n

The experience has begun with a edamame<\/strong><\/em>, "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\u00abmixed sashimi<\/strong>, Three cuts of fish: amberjack, bluefin tuna, and Pyrenean trout, accompanied by turnip and carrot and dressed with a sauce ponzu<\/em> "homemade.".<\/p>\n\n\n\n

Jos\u00e9 Delgado, of Peruvian origin and with extensive experience in renowned Japanese cuisine establishments and Nikkei<\/em><\/strong> from his country, such as Edo, Makoto Sushi Bar or Osaka, has then given way to "a ceviche <\/strong>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<\/em>\u00bb.<\/p>\n\n\n\n

\"\"
Ceviche \/ Cristina Mart\u00ednez \u2013 ALMOZARA AGENCY<\/figcaption><\/figure>\n\n\n\n

Back in Japan, the expert sushi man <\/em>\u2014which arrived in Zaragoza in 2022\u2014 has served \u00aba nigiri<\/em> <\/strong>of tuna with Kizami<\/em> 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<\/strong><\/em>, "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.".<\/p>\n\n\n\n

Another very typical Japanese pass, Jos\u00e9 continued, has been the "the gyozas<\/em> <\/strong>chicken stuffed with ginger, napa cabbage, a little sesame oil and nira<\/em>, 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<\/em>, "...which is a chili pepper made from seven seeds, seven flavors.".<\/p>\n\n\n\n

\"\"
The dishes are finished in front of the customer \/Cristina Mart\u00ednez \u2013 ALMOZARA AGENCY<\/figcaption><\/figure>\n\n\n\n

The seventh dish has been a bread beam<\/em><\/strong> \u2014"whose preparation requires a lot of work to achieve the desired texture"\u2014 filled with chicken karaage<\/em><\/strong>, "very crispy and juicy inside." To finish, the chef has opted for "a yakimeshi<\/em>, in Japan, yaki<\/em> It is sauteed and meshi<\/em> It's rice and sauce." This fried rice with ginger, spring onions, egg, etc., is finished at the table with "seared beef tenderloin trimmings.".<\/p>\n\n\n\n

The dessert, a mochi <\/strong>Chocolate with a seasonal strawberry and dulce de leche sauce, has brought to a close a meal that moves in \u00abl"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.<\/strong><\/p>\n\n\n\n

For drinks, they offer "from Japanese beers of varying strength, such as Asahi or Ichiban<\/strong>\u00bb", to sakes<\/strong>, "hot, cold, and even sparkling wine and the Aragonese wines<\/strong> which we always have at the Embassy.".<\/p>\n\n\n\n

\"\"
The dishes change according to the season and the market \/ Cristina Mart\u00ednez \u2013 ALMOZARA AGENCY<\/figcaption><\/figure>\n\n\n\n

Always fresh and safe market cuisine<\/strong><\/h2>\n\n\n\n

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.<\/strong>. "For starters I can put edamame<\/em>, or a salad Kaisen, <\/em>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<\/em>, "etc.," the chef explains.<\/p>\n\n\n\n

What is a What remains constant is freshness, guaranteed food safety, and the careful, professional cutting of fish and seafood.<\/strong>. "I buy the fish very fresh and flash-freeze it immediately at -60\u00ba 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.<\/p>\n\n\n\n

All information and reservations, at The Embassy Sushi Bar Club<\/a><\/p>","protected":false},"excerpt":{"rendered":"

The restaurant in Plaza Arag\u00f3n 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.<\/p>","protected":false},"author":375896706680185,"featured_media":4656,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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restaurante de la plaza Arag\u00f3n dedica un espacio a los amantes de la cocina japonesa y Nikkei donde mandan la frescura y la calidad del producto y la maestr\u00eda en los cortes y 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