Tempura Ya
Eixample

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Located in the middle of the Eixample, Tempura Ya is a gastronomic stronghold that wins through its strictly classic proposition of the Japanese cuisine. It was founded in '92 by Saitro Tatsuo, a Japanese who had lived in Paris for many years as a Fine Arts student, and who, besides specialising in French and Japanese cuisines, became a collector of ancient Japanese swords katanas. This very person has given shape to this offer of pure Japanese influences by bringing over to our city, this concept of an authentic Niponic restaurant.

Far more than just sushi or sashimi, a list of 80 dishes becomes a unique experience for the exacting connoisseur, both for the noble produce of the Mediterranean and Cantabria (North of Spain) and for the expertise of Koji Mishiumi, the seasoned chef, who as past references has in his resume, such important names as the Breeze of Tokyo and, who having expressly come to Barcelona to direct the cuisine department and create a very versatile offer, where not only light dishes, such as seafood salads and Duck Magret with blackberry sauce are featured, but also displays more intensely flavoured treats like Niguiris and Urchin Sashimi (specially in the winter), Conger Eel Nagi Kabayaki in the oven with sauce, or the Japanese sautée Shitake mushrooms with soy and Sake. For those preferring fried food, a wide selection of tempuras are available. It is after all the item that gives the name to the restaurant, and is always in high demand, as indeed are tuna and veal, of excellent quality, all year long.

Patronage is wide and varied, besides the Japanese and the tourists, there are he admirers of good oriental cuisine, the faithful customers, and a young clientèle, beginners in this type of gastronomic proposal. All of them with something in common. A touch of the bon vivant, without flamboyance and with restraint, in good Niponic Style. The attention is just right, coordinated by Masahiro Hotta, the Osaka born man in charge, without the artificialism of the trendy restaurants. The musical background is a fusion of classical Japanese melodies, old New Orleans Jazz and Shamisen (Japanese guitar) sessions.

The décor is straightforward but warm, inspired by the Sukiyas, ancient huts that permeated the inner ways of the island, where Samurais and travellers stopped to have tea and cookies. Much wood, curtains and paper panels. The music decibels enable and invite to a cosy conversation and the lighting is well distributed, creating different ambiences. There is a completely intimate «private», ideal for suppers for up to ten diners, available through previous booking on week days.

The chef's suggestions:
As entrées: Small dishes of aperitif fried sardines au vinaigrette, wakamespinach on sesame sauce.

Main dish: Niguirismakisand sashami.
Yakiudon: Udon fideos sauteeas with oyster sauce, vegetables and almonds.
Tempura Moriawase: Varied tempura.
Tempura Maki: Prawn Tempura rolls.

Readers of BarceloCa are invited to a fresh citric Umeshu, as digestive traditional Japanese plum liqueur.