Chef Sebastian Mazzola and sake sommelière Sussie Villarico previously worked alongside Albert Adriá on his groundbreaking Barcelona restaurants 41° Degrees, Pakta and Tickets; Sebastian as creative director, Sussie as front of house.
In 2013 they founded Cooking In Motion, a project which combines their passion for Peruvian-Japanese cooking (‘Nikkei’), a love of sharing and a desire to explore the word. Cooking In Motion has taken them to 16 countries so far, including Mexico, Peru, Argentina, USA, France, Denmark, Japan and the UK, where they achieved great success at London restaurant, Carousel. Last autumn they opened La Nava de Sake (The Sake Warehouse), in Barcelona’s Poblenou neighbourhood. A test kitchen and sake showroom, they use the secret location to host a reservations-only chef’s table for up to 12 guests a night. It was named by Forbes as ‘one of the 10 coolest place to eat in 2017’.
Baby corn tempura with chili and cilantro
Avocado with seaweed, yuzukosho and kizame
Smoked duck with umeboshi
‘Pulpo al Olivo’ - octopus cooked with purple corn served with olives, potatoes, onions and shiso
Scallop a la Chalaca
‘Lomo Saltado’ Nikkei-style
Matcha sponge cake with yoghurt, yuzu marmalade and strawberries