With a pandemic or without a pandemic, with early elections or without early elections, Madrid is a non-stop of new restaurant openings.
The last (pen), dated March 8, is one of the most original and different that have reached the city in time.
This is
Asiako
,
a restaurant that bets on the fusion between the Basque grill and Asian culinary techniques
, mainly Japanese.
Located in the chamberilero premises of Calle Marqués de Riscal, 5 where
Hortensio
(and, before, that legendary food house that was
Casa Ciriaco
)
was
until recently
, the restaurant was
born with the aim of becoming the jewel of the crown of the increasingly thriving Mr. Ito Group
, owner of
Mr. Ito
(Pelayo, 60) and
Mr. Ito Lab
(Trafalgar, 7), where a friendly fusion between Spanish pantry and oriental dishes was already practiced.
Asiako, led by the young chefs Sergio Monterde and Raúl Romero, goes a step further, from the very name itself, which is an unequivocal declaration of intent: asiako means "Asian" in Basque and the final syllable, "ko" is "pretty girl" in Japanese.
Dim sum of oxtail, quail yolk, cooked demiglace and smoked idiazábal.
The synergy between Monterde, trained in several notable Asian restaurants, and Romero, who worked at
Asador Etxebarri
, is transferred to a gastronomic proposal in which most of the products first go through
a grill that has been built ad hoc
and then are tuned. with Asian sauces and techniques, with the aim of achieving contrasts and enriching flavors, not like fireworks.
Thus, the menu is divided into five sections: To Share, Talos (Basque corn tacos), Our Version of Pintxos, Nigiris and Desserts.
Bud leaf with Norway lobster harumaki and trotter stew.
As an example of what the two chefs are doing are some of the dishes with which they have started their promising capital career: included in the first section, grilled smoked artichokes and miso and truffle emulsion;
sautéed seasonal mushrooms on the grill, mushroom stew, creamy mushrooms, truffle and cured egg accompanied with butter rolls;
Heart leaf with harumaki (fried roll in the Vietnamese style) of Norway lobster and trotter stew, aromatic herbs and pickles, with
the smoke notes always well present
.
Grilled hamachi talo, tartar, jalapeño and katsuobushi flakes.
There are two corn stalks they offer and, in them,
the ancestral Mexican technique of nixtamalization is used
: a sea and mountains such as grilled ear and crayfish stew, with avocado and sprouts and grilled hamachi. , tartar, raw jalapeño and katsuobushi flakes.
In the version of pintxos,
funny nods to China
with the grilled rib confit, smoked chili peppers, grilled eel, black garlic and spring onion;
the
baocata
brioche of bacon in Chinese style grilled on Japanese barbecue with pickles and fermented emulsion or the dim sum of betizu oxtail, cured quail yolk, demiglace of its cooking and smoked idiazábal.
Fresh milk cheese flan, smoked goat milk caramel and egg.
The nigiris, with the loose rice, also bet on fusion, as is the case of scallop with butter, soy and xo sauce.
To top it off,
two dessert options
, one of which, fresh milk cheese flan, smoked goat's milk caramel and egg is on the way to becoming a house classic.
In the next few days, they announce, they also intend to bet daily on fish and meat off the menu.
Asiako. Marqués de Riscal, 5. Tlf .: 914 213 077. Closed on Sundays and holidays. Average price: 40-50 euros.
.
According to the criteria of The Trust Project
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