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Mateo Honten continues to showcase his talent when it comes to fusing the tradition of the land of the rising sun with a contemporary style based on quality produce. Inside his cosy Japanese tavern, which has fascinated devotees of aesthetics and gastronomy, he will now serve a new updated proposal designed for sharing, devised by his new chef Manuel Francos, a specialist in combining Japanese and Mediterranean culture.
The renowned experience of the chef, who has worked in the kitchens of prestigious culinary temples such as Sant Celoni, Restaurante Puyol (Mexico), Diego Guerrero’s DStage and Dabiz Muñoz’s Ravioxo, will now be reflected in Mateo Honten’s new menu. His successful trajectory and his DNA, which produces honest and well-executed dishes, will be the ‘path of truth’ of the izakaya’s proposal with dishes such as the spicy tuna crispy rice, a crispy rice with tuna tartar and negi or the wagyu yakimeshi, a fried rice with carrot, edamame and negi.
The art of grilling will also be put into practice in the space with a unique tool: the large Josper oven, which will be used to prepare grilled dishes such as grilled maitake, based on maitake mushrooms, caçots and miso sauce. The sushi or raw offerings will complete the experience with a wide variety of sashimi, nigiri, tiraditos and makis.
Mixology at Suntory Nights
The menu can be paired with the mixology of the new bartender Alejandro Zambrano who will combine every Thursday with a selection of vinyls and exclusive drinks that will dilute Japanese ingredients with avant-garde techniques; creating a sensory ritual that transcends the conventional through cocktails such as the Japanese Spritz, the Highball or the Lemon Sour.
