Madrid, Spain
From Michelin Guide
A contemporary restaurant with an open-view kitchen, two counters and a Japanese ambience that is far from lacking in personality. Its meticulous, constantly evolving cuisine could be described by quoting the Greek philosopher Heracles: âNo man ever steps in the same river twiceâ. In his restaurant, which shares the nickname given to him by his grandfather when he was a boy (âHugochanâ, or âlittle Hugoâ), chef Hugo Muñoz conjures up Japanese cuisine (on an Ă la carte and a personalised Omakase menu) in which seasonal ingredients take centre stage, incorporating enjoyable influences from other cultures and with a nod to iconic Madrid dishes (such as the tripe gyozas âa la madrileñaâ and his version of âSoldaditos de PavĂaâ) and other legendary chefs (MartĂn Berasategui, JoĂ«l Robuchon etc). One dish that we particularly enjoyed was the highly memorable caviar lentil Japanese curry with smoked breast of wood pigeon and coconut.
From Visitor Experiences
Innovative Fusion of Japanese and Spanish Cuisines: Ugo Chan uniquely blends delicate Japanese flavors with rich Spanish culinary traditions, creating a harmonious and visually stunning dining experience that transcends typical fusion boundaries.
Signature Dishes with Local and Cultural Influences: The menu features unconventional dishes such as tripe gyozas âa la madrileñaâ and a caviar lentil Japanese curry with smoked wood pigeon breast and coconut, reflecting a creative nod to iconic Madrid dishes and legendary chefs.
Open-view Kitchen with Personalized Omakase Experience: The restaurant offers a contemporary setting with an open kitchen and two counters, where Chef Hugo Muñoz crafts a constantly evolving cuisine focused on seasonal ingredients and personalized omakase menus, emphasizing freshness and creativity.
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ugo Chan in Madrid reflect its unique fusion of Japanese and Spanish cuisines. Key ingredients include:
Lenteja (lentils): Featured in the dish "Lenteja caviar con torcaz al curry japonés y aire de coco," lentils are elevated to a caviar-like delicacy, combined with woodcock (torcaz) and Japanese curry, showcasing a creative blend of Spanish and Japanese flavors.
Torcaz (woodcock): A game bird used in signature dishes, paired with Japanese curry and coconut foam, illustrating the restaurant's innovative fusion approach.
Callos (tripe): Used in "Gyozas de callos a la madrileña con garbanzo frito," where traditional Madrid-style tripe is incorporated into Japanese gyozas, merging local Spanish ingredients with Japanese techniques.
Garbanzo (chickpeas): Fried chickpeas accompany the tripe gyozas, adding texture and a Spanish touch to the Japanese dumpling format.
These ingredients are significant as they represent the restaurant's philosophy of blending the essence of Spanish culinary traditions with the subtlety and precision of Japanese gastronomy, resulting in innovative and beautifully presented dishes.
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