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Editor'S Choice - 2020

L.A Sushi: Californian sushi and hooligan in Madrid

The bad luck of L.A Sushi. Its eclectic cuisine, self-confidence and boldness mixing flavors come to Chamartín district dressed by the interior designer Carmen Brujó.

Roll Crunchy Spicy by L.A. Sushi © D.R.

Spanish kitchens are full of intrepid self-taught, of daredevils of the avant-garde, of anonymous purists, of fusion kitchen lancers, of exotic gurus. And then there is Alejandro Casado, the creator of Banzai who, paraphrasing Walt Disney, "thought, believed, dreamed and dared." His last boldness: open a new L.A Sushi, Even more in its own way.

Main Hall of L.A. Sushi © D.R.

Casado studied Infant and Computer Education; and he left them halfway. He started working in cocktail bars at night and after a few months he stayed with his first pub in Alcalá de Henares. He came to write a book about a database on the record industry and sales lists, a world to which he dedicated many years of his life. He started working at Warner and ended up being director of the label Atlantic Records in just four years of walking. Curious fact: took the Cabriolets of the missing Bimba Bosé. De Warner traveled to Sony until in 2009 he felt the call of restoration. And then, they appeared Banzai and everything else.

"I discovered that the restoration was a true vocational job. I know how to cook since when I was a child the height of my eyes reached the handle of the pan," Alejandro says with a laugh. And is that his father was already taking him on the road best Japanese restaurants in Madrid from the 90s. “I really learned to cook a little self-taught. When I was very young I spent hours and hours watching in the sushi bars trying to get information uselessly. Based on a lot of mistakes and a lot of practice I reached the current level, "he adds.

THE. Sushi © D.R.

The L.A. concept Sushi is similar to Banzai, but evolved, recreating in its version of california sushi. Its name comes, Alejandro says, from an outburst of bravery, almost recognizing that the sushi we eat in Spain is not Japanese; but rather American. Because it seems that the new Japanese restaurants are just looking for masking, putting traditional music and bamboo everywhere, almost hiring Asian waiters without any criteria, possibly for give context to a proposal that from the first course is already empty.

Tempura tiger from L.A. Sushi © D.R.

“My way of making sushi is not Japan; it's California. In addition, in a rather thug way, ”says Casado. And in L.A Sushi, we see much rollA lot of sushi, a lot of niguiri and a lot of version of everything. They also introduce some baths curious as that of Carribil pibil or Iberian bacon. They also bet on handmade handmade gyozas (and death to the frozen!) with licenses ranging from Chicken curry, vegetables and cheek with Pedro Ximénez.

Delicious tarts, Iberian prey or flambéed sea bass niguiris, lemon fish ceviches and their tiger tempura, one of their star dishes, a recipe from Chef Nobu's house that, according to the chef, It was made with lobster in the beginning.

Roll Crunchy Salmon from L.A. Sushi © D.R.

In a Japanese restaurant you have to have sashimi yes or yes; and fish quality is not played in L.A. Sushi Tuna, for example, belongs to Balfegó nurseries, in Tarragona, a benchmark in regards to the breeding of one of the best tunas in Spain. The octopus is Galician, and here there is no doubt: “the octopus sashimi they serve there is a kind of very hard and tasteless shoe sole. Here we cook it with love, ”says the chef.

Don't forget winks at Nikkei kitchen with their Bluefin tuna tiraditos who are baptized with Bloody Mary. In addition, as Alejandro does what he wants, he dares to include in his letter products as own as the Iberian dam between the meats wave Catalan cream in desserts. "The purism in Spanish gastronomy is necessary. I am puzzled by the amount of people who invite you to eat at home and prepare a teriyaki or a ceviche, and have no pajolera Idea of ​​cooking a good fabada. I do not understand, really".

The terrace works throughout the year, with the same letter as the lounge and without supplement. In addition, lovers of single tables have their hedonistic moment in the bar, within an open space, careful, comfortable and almost as warm as the same staff. We certainly accept ship.

Tiradito de scallop from L.A. Sushi © D.R.

WHY GO

Because Carmen Brujó has managed to convey in the interior the warmth that a sushi restaurant needs without falling into the topics. Because the interpretation of the asian cuisine It is perhaps an unusual point. Because we love him eclecticism in the kitchen even when flirting with madness. Because his letter is perfectly suitable for non-supporters of Japanese cuisine; The discussions are over.

Ceviche de Hamachi de L.A. Sushi © L. A Sushi

EXTRA

The reserved NO doubt. A space for 12 people in the basement of the restaurant. It is a green space, cozy and almost privileged; Ideal for meetings of friends, company events and even presentations or a show cooking. Those looking for more exclusive experiences can even ask for a private dinner in which Alejandro cooks them privately.

Reserved of L.A. Sushi © D.R.

IN DATA

Direction: C / Principe de Vergara, 252

Phone: 918 31 99 68

Schedule: from Monday to Sunday from 12.00h to 24.00h

Medium Ticket: 35 euros

Video: Varios - Los Felices 60 - Grandes artistas y canciones de los años 60 (March 2020).

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