Kamikaze

This restaurant in the Eixample district, whose name teaches us that the word also refers to the flowing wind (or the so-called “divine wind”), is run by Enric Buendía, a chef trained at prestigious establishments such as Mugaritz and the three-Michelin-starred Disfrutar. Today, through this project, he is leading what he calls the “silent revolution.”He applies the techniques he has learned in pursuit of a creativity that revisits Asian cuisine (especially Japanese) with a marked Mediterranean influence, using seasonal ingredients, striking presentations, fusion twists, and cultural blending, as well as nods to Catalan cuisine. They offer à la carte service and a single tasting menu, called Kamikaze, which evolves with each season. Among the numerous small bites, you will find such tempting dishes as the roasted garlic empanada, the umeboshi mackerel, and the Peking mushroom, which surprises with a mushroom osmotized in a Chinese-style marinade.

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