The Embassy —Plaza Aragón, 12, Zaragoza— has just unveiled the first Sushi Bar Club in Zaragoza, a space where, according to Iván Acedo, the owner, quality takes precedence over quantity. The experience consists of a session lasting around one hour, with a maximum capacity of 14 people, during which a sushi man and master of Nikkei cuisine prepares 8 courses and a dessert in front of the diners.
This proposal emphasizes absolute freshness and perfect cuts, alongside exclusive attention that is relaxed and non-intrusive, thanks to the limited capacity and the chef’s presence in front of the customers. It can be enjoyed from Monday to Friday at lunchtime and in the evening, with a fixed price of 29.90 euros, including VAT.
From Japan to Aragón with a Stop in Peru
The experience began with edamame, a marinated soybean pod dressed with soy sauce and coarse salt, a very typical starter in Japan. Following that, the chef presented a mixed sashimi, featuring three cuts of fish: lemon fish, toro tuna, and Pyrenean trout, accompanied by radish and carrot, and seasoned with a homemade ponzu sauce.
José Delgado, originally from Peru and experienced in renowned Japanese and Nikkei restaurants, showcased a lemon fish ceviche with tiger’s milk made with yellow chili, complemented with chulpi corn, red onion, and sweet potato purée.
The expert sushi man—who arrived in Zaragoza in 2022—served a tuna nigiri with kizami wasabi. He then moved on to an uramaki wrapped with Pyrenean trout, accompanied by sweet kimchi mayonnaise and fried onion.
Another course included gyozas filled with chicken, ginger, Chinese cabbage, sesame oil, and nira, served with soy sauce, sesame oil, and togarashi.
The seventh dish was a bao bun filled with crispy and juicy karaage chicken. To finish, the chef opted for yakimeshi, fried rice with ginger and beef tenderloin seared with a blowtorch.
Fresh and Safe Market Cuisine
Although the menu represents the structure of this experience, the offerings change according to the season and the market. Starters such as edamame, seafood salads, or miso soups may be replaced by tiraditos or ceviches depending on availability.
The freshness of the product and food safety are constants. I buy the fish very fresh and ultra-freeze it at -60º C to ensure zero risk of anisakis, the chef assures.
For all information and reservations, visit La Embajada Sushi Bar Club.
