SCAPARSCAPAR

Image Credit: - 124; https: / / guide.michelin.com / en / catalē / barcelona / restaurant / scapar The sense of escape from the stresses of daily life is evident in the name of this entertainment restaurant where the focus is on fusion cuisine that combines the rituals of Japanese kaiseki cooking with the characteristic ingredients, flavours and traditions of both Catalonia and Spain (along with the occasional unexpected notice to French). Chef Koichi Kugabara who, before opening Scapar, worked in the kitchens of the award-winning Dos Palillos, is the star attraction at the dining counter, where everything revolves around a surprise Omakase menu, and where he explains the provenance of ingredients to guests while showing his impressive technique. Several courses in particular impressed us: the "sea game" (a cut of tuna that looks like a cut of meal, served with a ramen reduction); and the soya milk pudding with vanilla, yuba and grapefruit, with its unusual texts for Western palates. The chef also wrote his name in Japanese calligraphy on the enjoyment containing the menu.