ROBATA, BARCELONA

November 30, 2018

Robata, Barcelona.

El boom de los restaurantes japoneses se afianza con ROBATA BARCELONA, uno de sus últimos exponentes. De los creadores de Monster Sushi llega este local, tan ecléctico como amplio y moderno, dónde ya se dan cita muchos de los seguidores de la gastronomía japonesa en busca de los mejores bocados de sushi en pleno centro de la ciudad.

 

La verdad es que el local acoge varias pequeñas salas, decoradas elegantemente aunque, en mi opinión, dejan poco margen a la luz del día, creando ese efecto (poco agradable para mí de que, aunque estés en pleno almuerzo, parece que sea ya de noche).

 

La carta contiene referencias clásicas en un buen japonés (edamames, gyozas, yakitoris) y alcanza su epicentro en los rolls, top rolls y tempura rolls que combinan todo tipo de sabores y texturas en combinados con pescado de primera calidad.

 

Lo bueno es que está bueno. Lo malo es que no hay novedad. El servicio cumplido, sin más. La comida sin sorpresas. Agradables al paladar aunque difusos en su multitud de ingredientes combinados. Los postres se agrupan casi todos en pastelería. Pastel de queso, de zanahoria, de limón, de chocolate…. Poco japoneses, a mi entender.

 

Una fusión que resulta exitosa al público, que se agradece en horario permanente de cocina de lunes a domingo y que se consolida como una de las ofertas que llegan para quedarse.

 

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Robata, Barcelona.

The boom in Japanese restaurants continues with ROBATA BARCELONA as one of its latest proponents. The creators of Monster Sushi have brought us this establishment – as eclectic as it is large and modern – where fans of Japanese gastronomy are already flocking in search of the best bites of sushi in the city center. 

 

In reality, the restaurant is made up of various smaller rooms, elegantly decorated, although, in my opinion, there is too little daylight allowed in. The resulting effect is one that is not particularly agreeable to me (despite the fact that you're eating lunch, it might as well be night outside). 

The menu features classic dishes found in any good Japanese restaurant (edamame, gyozas, yakitoris) and reaches its epicenter with the rolls, top rolls and tempura rolls that unite a huge range of flavors and textures, in combination with top-quality fish. 

 

The good thing is that it is good. The bad thing is that there is nothing new. The service is correct and nothing more. The food is unsurprising. Agreeable to the palate although vague in its multitude of combined ingredients. The desserts are almost all cakes: cheesecake, carrot cake, lemon cake, chocolate cake... Not particularly Japanese, as far as I know.

 

A fusion that is popular with people in general, that can be enjoyed all day from Monday through Sunday, and which is quickly establishing itself as one of those places that is here to stay.

 

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