Last June, coinciding with its 10th anniversary, Grupo Nomo announced the opening of a new restaurant in Sarrià, the third one in Barcelona. As loyal followers of this family of young entrepreneurs, who, since 2007, have been delighting lovers of Japanese cuisine we received the news with enthusiasm and curiosity. It seems that executive chef Naoyuki Haginoya has new culinary proposals to present and that we are can’t wait to try.
Nomo Sarrià’s Mediterranean-Japanese fusion of Nomo Sarrià adds new and evocative dishes to a gastronomic proposal that has already captivated us
Nomo Sarrià occupies a first floor of a 19th century building. The floor is divided into intimate and cozy rooms and an old cellar that now works as a chill out area. On the main floor, high ceilings, large windows, warm wood everywhere and many details of different styles and eras. At the bar, a sushiman cooking in front of the customers. On the vaulted-ceilinged lower floor, the original stone remains, as well as a Civil War underground tunnel linking the house to the church of Sarrià. In their most personal restaurant yet, Borja and Juan Molina-Martell and Ramón Jiménez, together with the Cirera + Espinet studio, have designed several comfortable dining rooms, subtly illuminated depending on the occasion, which invite to spend long evenings with cocktails and music.
Nomo Sarrià’s Mediterranean-Japanese fusion of Nomo Sarrià adds new and evocative dishes to a gastronomic proposal that has already captivated us and an excellent new cocktail list that amplifies the experience to the maximum. Without adding a euro to the account – the average price is about € 35 -, Haginoya manages to take us to country of the Rising Sun masterfully playing with oriental flavors and local ingredients. Try the Tataki mullet – with a presentation that recreates an entire mullet – or the Scarlett Shrimp Makis, a dish waiter tops with the juice of the shrimp head flavoured with curry.
Other must-try dishes include Squid Tartar with Egg Yolk and Wasabi Leaf, and Spicy Tuna Tataki as an entree, fresh and with a touch of spicy jalapeño. There are also dishes for meat eaters, including the Galician Blond Cow Tataki, once again with in an extremely neat presentation on eggplant marrow and miso sauce. Don’t leave without trying the Nigiri brie flambéed with nuts and honey. We never get tired of it! As for desserts, a sweet selection of mochis and Japanese truffles puts the finishing touch to a delicious, surprising and nuanced dinner.
The wine list includes 70 biodynamic and ecological wines from Catalonia, the Canary Islands, and New Zealand. Happy birthday Nomo Group!
- Address: Major de Sarrià, 105
- Timetable: De 13.30 a 16h y de 20 a 23.30h. Las copas se alargan en la bodega. Y fines de semana la cocina abre hasta las 00h
- Phone: (+34) 932 800 393
- Type: Restaurant
- Website: www.gruponomo.com