Koy Shunka

“Top Japanese rest, Top Chef. One of the best tuna. Wagyu is top rated. Professionalism, skill and joy harmonized and turn into an art”

“Great customer service. Visited Barcelona for birthday trip and was look for a tasting menu restaurant. The entrance was a bit mysterious but was accepted. Did a walk in service. The atmosphere was nice. Service was great.”

“I think this was one of my favorite restaurant experiences ever. The entrance to the restaurant is completely anonymous and after you call on the entry phone you are led through a very dark corridor, like q secret passage,to the restaurant room. It makes you feel part of something special. The restaurant has a center with a grill and where all the prep happens. Surrounding this area are the counter seats (do book one of these, it is a wonderful experience to see the chefs prepare your food in front of you), with the regular dining tables on the outside. We ordered the 27!!! Courses tasting menu. I think this was too much for a dinner... But the experience was phenomenal.”

“Very good experience overall and very good service. Only comments are regarding the wine list and desserts. The waiters knowledge on sake and specially on wine offered on the list was very limited i think a wine/sake expert is missing on the team. Food wise everything was very good except the desserts, 3 out of 3 were nothing to remember”

“Koy Shunka is one of Barcelona’s most recognized Japanese dining destinations, built around chef Hideki Matsuhisa’s vision of combining traditional Japanese techniques with high quality seasonal ingredients. We chose the Kpy Experience menu, which felt like the best value for the price. The experience started in the kitchen, which was a fun concept, but the flavors of the opening didn't leave the best first impression. The first half of the tasting menu also wasn't to our liking, with many dishes leaning heavily earthy. The second half, however, is where the restaurant truly shines. The lobster, tuna, and eel dishes were absolutely phenomenal, and ingredients like fresh Japanese wasabi made certain dishes feel special. One issue throughout the meal was the heavy use of salt and soy. We ended up ordering five bottles of water just trying to balance it out. At a restaurant of this caliber, I would expect more balance and confidence in the ingredients without relying so heavily on seasoning. The dark, mysterious atmosphere adds a lot to the experience, but some of the overall pageantry felt disjointed. The service was mostly friendly, though we felt rushed toward the end of the evening. Seeing cleaning begin around us and backup chefs stepping in took away from the polished Michelin star experience we expected. It created the feeling that not every guest was receiving the same seamless experience from start to finish. I do have to applaud the team for accomodating a nut allergy, sometimes making different dishes so that the guest would not feel left out. Overall, despite some misses and service inconsistencies, the incredible seafood dishes in the second half of the meal made the experience here memorable.”