Saisho

fifteen

• Kitchen

  Remarkable

• Service

  Remarkable

• Cellar

  Remarkable

• Decoration / atmosphere

  Remarkable

• Madrid
• Average price: from 40 to 60 euros
• Japanese cuisine

The list of talent subscriptions is already quite large in Madrid . Japanese, Spanish, Peruvians ... There are traditionalist and purist spirit, such as Pedro Espina or Hiroo Miki, and the most given to fusion and creation, such as Ricardo Sanz or Luis Arévalo. Bastian Paasche Fuentes belongs to the first school, a very promising young Spanish chef who, like so many times, attracts our attention our partner (and nevertheless friend) Federico Oldenburg. Su Saisho , in a very mesonero neighborhood like Ferraz, is a bright, minimalist and very Japanese place, with its obligatory bar from which you can see in detail how the chef cuts and assembles.

Fuentes's history includes stages in restaurants such as Kena , Txa-Tei , Doki-Doki or Ikura , which is already a very good reference. And now that he flies with his own wings we can see how much he has learned.

Its strong point is, of course, raw fish. But, unlike some other sushi figure, hot cooking is not a weak point here.

All for your order. After some alguitas to open your mouth, some very fresh and impeccably cut gilthead sashimis -with your skin-, bluefin tuna and salmon. In between, a seafood and fish salad based on wakame seaweed that was succulent, loaded with fresh flavors.

The star of the house is probably the niguiris , which Fuentes embroiders -excellent work with rice-, and within them an eight-piece omakase that, as the name implies, are chosen by the sushiman himself. Since there are eight different niguiris, one would strongly recommend to couples to order two portions, because that way they will avoid fighting to know which four will touch each one, and that is that they are all crackling and of a genuinely deep flavor, beyond what can be expressed with words.

The assortment of the other day included golden niguiris - again with its skin, a crunchy touch -, sea bass, salmon belly, squid, tiger shrimp, bull - redfin tuna - and ikura, that is, of salmon roe. What a combination of delicacy and flavor ...

By the way: the house soy sauce also goes out of the usual routine , you'll see.

The hot moment is dedicated to a dish that came highly recommended by friends: an Iberian Misoyaki pen, which is macerated for two days with red miso and served with a shiso vinaigrette and several vegetables marinated in sake. Sensational: like an oriental roast beef, but much tastier.

In Japanese restaurants to use almost everyone is inclined to a Japanese beer and does not ask many more questions about the harmony of their dishes with wine. In Saisho they present a little more than a little card, nothing routine, and at a good price , which gave us the opportunity to check once again how well the raw fish goes with a modest but fine and dry muscadet sur lie del Loire, as is the Domaine de l'Écu Granite.

According to the criteria of

Know more

Comments

This news has no comments yet

Be the first in give your opinion