Barcelona has not yet reached its ceiling in Japanese restaurants: they keep opening and opening, even when some believe that saturation has been reached or the ability to bring novelties. But among the most sybarites and the most hardened, the Japanese catalog continues to score points thanks to rich, well-made, fun and entertaining proposals that incite gluttony and repeat forays. This is the case of the Monster Sushi family, which in autumn opened its latest addition, in the heart of Barcelona’s Eixample , at Aribau, 3.
The Monster Sushi space is already an attraction in itself, with soaring ceilings and various areas that line up and complement each other, among the izakaya-type scenery, or modern sushi restaurant that could well fit in Tokyo or New York. Live brick, stone, or intentionally chipped walls that could give character to an art gallery but here are the perfect setting to indulge in a feast of sushi or hot dishes. Always with a bit of a hooligan touch that surprises and dazzles both the younger public as well as those who have more Japanese experience and lack prejudices.
Since its first opening at Gala Placídia, in 2010, the Venezuelan couple Fabiola Lairet and Ricardo Figuera knew how to propel a quality product with a solvent Japanese technique, which the chef had acquired in the cradle of sushi and in the USA, and a sparkling wrapper.
It is very good
Their rolls are decidedly good, the freshness of each ingredient is perceived, the rice is usually impeccable and, beyond some combinations common to many restaurants (here well executed), there are some innovative touches or some apparently shocking elements that add punch.
Sushi purists might see heresies where others find open frontiers and stimuli so that the palate does not get bored and the diner leaves wanting to return. Because its repertoire of top rollsincludes atomic temptations such as the Anticuchero (tempura prawns, avocado and cream cheese, covered with butterfish and anticucho sauce, which adds a Peruvian touch). Or shenanigans like the Bad Boy (sautéed beef tenderloin, shiitake mushrooms, avocado, caramelized onions).
The options of rollsare somewhat more conventional, with salmon as the star ingredient in many of them, but well prepared, presented and explained by an attentive staff that knows well each of the master formulas. There are combos suitable for sharing, there is remarkable sashimi, there are sinful bites like the tuna nigiri and caramelized foie gras…
Hot also
But perhaps one of the most remarkable elements of the house is that, beyond doing justice to its name, its kitchen hot also gets good marks, with outstanding dishes such as their Crispy Duck. It is served on a long plate as if it were a tataki, but what actually unfolds is a crispy Peking-style duck to eat with chopsticks. It competes with a tuna tataki that melts in your mouth and makes it happy with its “special dressing”. This top part of the menu also includes the Monster Steak for the most carnivorous: “the best of the steak at the point you want”, filleted and with its secret sauce.
Group and brand in expansion
The new location is part of the expansion carried out by The Umai Group, created in 2020 with the incorporation of new investment capital. They were rolling out Monster Sushi in Girona, 68, as well as their other brand Robata, in Enric Granados, and reinforcing the Delivery that had already started in 2018 with Monster Sushi Delivery in Muntaner. At the same time, the label has landed in Madrid and is preparing other releases in different cities.
