- Fresh dishes, prepared without heat, yet packed with all the flavour of the finest ingredients.
- Shôko Barcelona’s new summer menu celebrates no-cook cuisine.
- Tartares, oysters, sashimi… all served in the unrivalled setting of La Barceloneta, one of Barcelona’s must-visit spots.
The streets are ablaze, as Radio Futura used to say, and they are under every sun. Summer is in full swing and temperatures are soaring, as are the desire and opportunities to get out and about, socialise and, of course, enjoy a good dinner or lunch in the best of company. Shôko Barcelona, which has revamped its menu to include new, lighter, summery dishes, is joining the ever-growing trend for no-cook cuisine. Tartares, oysters—plain or dressed—sashimi… The menu embraces this trend, which eschews direct cooking to highlight the freshness, texture and natural flavour of the ingredients. All of this, of course, is underpinned by a carefully curated larder, featuring fresh, high-quality ingredients, which have made Shôko Barcelona a tried-and-tested classic after more than 20 years.
As befits an Asian-inspired restaurant, much of Shôko’s culinary identity stems from the sea. Seafood and fish, served raw or with just a light dressing, make for an ideal choice for those seeking authentic, nutritious and refreshing flavours that are perfectly suited to the summer atmosphere.
Oysters for connoisseurs and an exquisite selection of tarrat
Among the standout dishes are the Guillardeau No. 3 oysters, highly prized by critics and diners alike for their meaty texture and extraordinary balance of flavours. At Shôko, you can enjoy them plain, Nikkei-style or accompanied by delicate Amur Beluga caviar (with the option of the ‘Real’ variety for the most discerning palates).
Tartares are the litmus test of any Asian restaurant, and Shôko’s pass with flying colours. There are three options. For those who prefer the finest seafood, the bluefin tuna tartare with avocado, wakame and umami sauce is a perfect choice. Similarly, the sea bass ceviche with yellow chilli ‘leche de tigre’ and sweet potato is a Nikkei-inspired option ideal for sharing. For the more carnivorous diners, the steak tartare served on brioche with foie gras mousse is always a hit.
Sashimi: delicate sushi prepared without heat… and other dishes
For sushi lovers, the no-heat options begin with Shôko’s take on classic sashimi, made with thin slices of salmon, tuna, hamachi (yellowtail) and langoustine, all of the utmost freshness. And for the less purist diners, the restaurant’s sushi might well fit the definition (if one overlooks the fact that the rice is prepared in advance but served cold). Shôko’s Japanese menu is dominated by uramakis, such as the salmon roll stuffed with mango, cheese, pistachios and tropical sauce, the beef tartare roll, with asparagus, foie gras and truffle-infused teriyaki, or, for vegetarians, the veggie roll – an uramaki filled with avocado, cucumber, wakame (the Japanese seaweed traditionally used in miso soup) and mango chutney. All are delicious. As are the nigiri, featuring tuna, salmon, hamachi and prawn. On the other end of the spectrum, the restaurant’s delicious guacamole with nachos is a must-try – one of the most popular starters – prepared from scratch using avocados at their peak of ripeness to ensure a perfect dip.
About SHÔKO BARCELONA
It is an iconic restaurant and nightclub situated at Pg. Marítim de la Barceloneta, 36. Renowned for its vibrant atmosphere and innovative cuisine, its modern and elegant design blends elements of Asian and Mediterranean culture, making it a unique venue for enjoying both an exquisite dinner and a night out. With a menu that fuses Japanese cuisine with international touches, Shoko has established itself as one of the most popular destinations for locals and tourists alike seeking an exclusive experience in the city. Furthermore, its seafront location makes it the ideal spot to enjoy the sea breeze whilst savouring its delicious dishes or soaking up the vibrancy of Barcelona’s nightlife.
Source: FABRA Comunicación