Mejores chefs de sushi de Barcelona

Hideki Matsuhisa is a Japanese chef with a Michelin star in Spain, renowned for his mastery in sushi preparation and his innovative fusion of Japanese techniques with Mediterranean products. His restaurant Koy Shunka in Barcelona is a benchmark for high-end Japanese cuisine, offering a refined and authentic culinary experience.

Daisuke Fukamura offers an intimate, high-end sushi omakase experience in Barcelona, standing out for his ability to fuse Japanese technique with local produce. His restaurant, Fukamura, is an exclusive space where the chef showcases his talent and personality, creating a memorable tasting menu for each diner.

Sergio Solís is a highly skilled sushi chef, recognized for his victory in the ITAMAE Balfegó 2024 competition, where he was named Spain's best sushiman. His skill and precision in sushi preparation, demonstrated at Ta-Kumi, make him a deserving inclusion on this list.

Keita Tanaka is a Japanese chef who has introduced authentic flavors from his country to Barcelona, standing out for his ability to create complex and flavorful dishes. His restaurant Shoronpo in Gràcia is a benchmark for Japanese cuisine, offering a culinary experience that extends beyond ramen and dumplings, with a clear influence on the city's gastronomy.

Yoshikazu Suto is the chef behind SUTO Barcelona, a Michelin-starred Japanese restaurant offering an intimate and high-quality omakase experience. His ability to craft seasonal menus and his experience in prestigious kitchens attest to his culinary mastery. The preparation of his dishes, including sushi options, is performed in front of diners, ensuring an exceptional gastronomic experience.

Hiroshi Shimamura is a sushi chef certified as an Edomae Sushi instructor in Japan, bringing an authentic and respectful vision of classic Japanese cuisine to Barcelona. His over 20 years of experience in the city and his leadership at Restaurant Kintsugi, where he offers a traditional omakase experience, demonstrate his mastery and dedication to the art of sushi.

Wenji Peng is a sushi chef with a solid background and recognized talent, having secured third prize in the Balfegó professional sushi chef championship. His experience at BCN Sushi Bar and Oishi (Reus) demonstrates his mastery of techniques and his ability to create high-quality sushi.

Mutsuo Kowaki brings over 28 years of experience in haute Japanese cuisine, distinguished by his profound knowledge and skill in sushi preparation. His expertise extends to teaching and publishing books, solidifying his influence in Japanese gastronomy in Barcelona.

David Arauz is a sushi chef with extensive experience and recognition in high-end Japanese cuisine. His mastery in crafting nigiris and his focus on authentic Japanese flavors have earned him critical acclaim and two Michelin Stars. His ability to fuse Japanese tradition with touches of Spanish cuisine creates a unique culinary experience.

Roberto Limas is a key figure in the culinary direction of 99 Sushi Bar in Barcelona, a restaurant renowned for its extensive Japanese offerings. His leadership contributes to a menu that fuses creativity and tradition, presenting innovative dishes alongside classic sushi and sashimi.