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The technical balance and quality of Asian haute cuisine with Spanish and French influences of this izakaya will once again dazzle in a menu in which Nagahira reinterprets Christmas in a culinary key.
It is a special edition with which you can now enjoy a bite of Ikigai Flor Baja at home, with a reservation of at least 24 hours. Chef Yong Wu Nagahira will offer a pick-up service at his place for special dishes for dinners on 24 and 31 December.
The menu itself will be made up of dishes to surprise the most demanding palates with starters such as a foie dorayaki, a gala version of the traditional Japanese sweet; a garlic edamame -a fusion between this purely Spanish condiment and tender soya pods-, and a tasty miso soup.
For main courses, the chef proposes a salmon tartar with truffle, his rolls and the famous nigiris, both the fusion ones, such as hamachi with sobrasada de bellota, balsamic, natural raspberry and egg puntilla, and the classic ones, except for the mackerel one.
