Avda. de Navacerrada 1
Pozuelo de Alcorcon 28224
Reservations highly suggested: 91. 805 1892
Public transport: Intercambiador de Moncloa
By Margaux Cintrano
The interpretation of Japanese cuisiune is essentially an asthetic phenomenon of amazingly outstanding exponents of nature´s bounty and the seas daily catch. True passion is born when a team is devoted to perfection.
The Michelin Guide 2015 for Spain & Portugal, and The Repsol 2 Sun Rating, listed Japanese Restaurant KBK ARAVAKA and how it immerses and empowers its clients´ palates in a new perspective with a veteran top notch chef team. Working in a team has totally inspired and motivated Executive Chef Hugo Muñoz Marina, his second in command José Luis, and the newcomer to the team, Raúl. All have one thing in common: the absolute passion for every little thing they do and the respect for the Japanese products employed here at Restaurant KBK Aravaka, about which there is absolutely no doubt in their heart or soul .
Friend and Sales Rep of Asian products Javier Moreno and I travelled to the secluded intimately scaled suburban zone of Pozuelo de Alcorcón to immerse ourselves in some of the most enchanting Japanese cuisine the city of Madrid and its suburbs offer. Inspired and ready to share this scrumputuous and top class epicurean adventure, and delectable wine discoveries.
Embellished in a spectacular black and softened earth tones, loft style Manhattan open space planning, nestled with an Oriental Rim seating arrangement, and a stunning Sushi Bar with oak blonde wood — all this creates quite a backdrop for the unmistakably beautiful cuisine served.
Let me begin with our palate openers which included a lovely slightly fruity Riesling Späptiese 2010 from Winery Peter Jakob Kühn and the incredible light and crisp yet aromatic House Godello Mono Varietal.
Mo Mi Ji, which signifies “of the hand”, are petite aperitifs which included a ponzu citric orange, lemon and spring onion slightly piquant concoction. Then we zestfully indulged in white tuna Ta Ta Ki, with oyster sauce and layers and layers of sautéed garlic chips. The Sushi Salmon followed on a bed of finely crisp crunchy Daikon. To continue with this amazing degustation, a Japanese Canary Island Fusion, specialty of the house, which is Coral Eggs, Canarian potatoes and Red Tuna composition.
A break was definitely called for.
The Tempura Txocochas Pil Pil, Galician green tiny peppers called padron with a hint of the piquant, was simply impeccably flawlessly extraordinary.
To move on, the amazingly stunning Nigiri of Red Snapper, flambéed in butter and Ponzo.
Now, let us turn to the Smoked Nigiri of fresh Sardines, prepared in a smoked Extra Virgin Olive Oil, followed by fresh Prawn Hummus and toot vegetable Celeirac.
The concluding delicacies we sampled were the Steak Tartare served with crunchy Sushi rice and flambéed tuna.
The desserts encompassed luxuriousness and the richness of a royal´s palate.
The samplings were:
A Torrija Brioche served with caramelised Brioche and Yuso, a citric lemon and orange dressing with strawberries
A green tea Sake Truffle
Texts, prints, photos and other illustrative materials depicted in GUIDEPOST have been either contributed by the authors of each published work or, to the Magazine’s good-faith knowledge, are in the public domain or otherwise benefit from the allowances of Articles 9(2), 10, 10(bis), and applicable others of the Berne Convention for the Protection of literary and artistic works.