The Os-Kuro restaurant bases its cooking concept on the Japanese tradition combined with the best raw materials: the freshest fish and shellfish from our seas, together with the best imported products.
A double space, Sushi Bar and Restaurant, in which light and shadows play with the name itself: Os-Kuro, from the Japanese 黒 (KURO) meaning black, transports diners to an intimate, elegant and sophisticated atmosphere.
In the bar that reigns on the ground floor, we find the sushiman showing off his excellent technique when it comes to working with the raw ingredients. On the upper floor, mastery of robatayaki, the ancestral Japanese grill on which we cook products such as red shrimp, Iberian pork or octopus, is part of Os-Kuro's DNA.
Pure excellence and impeccable execution is the motto of the team at the helm of Os-Kuro.
Os-Kuro's sushimen team, after years of experience in the world of sushi, is highly demanding with rice of the koshihikari variety, vinegar –black and white– and secondary ingredients such as ponzu or negi (Japanese spring onion). But his talent lies in the cuts that sublimate all kinds of fish, always changing according to the catch of the day, as well as the precise execution of shellfish and bivalves.
A sake sommelier offers diners a taste journey from simplicity and fun. A selection of up to 9 sake references make up in Os-Kuro a surprising possibility of approaching the universe of this fascinating and singular drink.
The Os-Kuro restaurant was born with elegance, flavor and an evolutionary spirit in its soul. His projection, from the beginning, is to become a great Japanese in Barcelona, a few meters from Paseo de Gracia.