A unique experience cared for with detail and with a Japanese soul

Who is Àlex Vall? A boy from a well-to-do neighborhood in Barcelona who, one day, after many years of work, decided to open his own restaurant. His story would not be understood without the figure of Hideki Matsuhisa, owner and chef of Koy Shunka, a benchmark and responsible for his appreciation for Japanese cuisine. Àlex is not a vocational chef, but the hours he dedicated to the trade brought out a talent and vocation that remained hidden.The experience in different cuisines and a scholarship from the Japanese government to work in the Asian country were the triggers for deciding, last June, to move forward with a personal project. Umo Àlex Vall is a restaurant with clear Japanese influences, located on a quiet corner of La Bonanova, where a menu adapted to the product and seasonality is served. Fire is its protagonist. There is only one service and a single bar for twelve diners. Àlex welcomes us and offers a brief explanation of where we are and what will happen during the time we will be seated at an open and comfortable bar, with street light and a very good atmosphere.Let's start! The hassun serves as an appetizer, it is a classic of kaiseki cuisine and represents elements, colors, and different cooking techniques. We continue with the calçot dofu, a taste that reminds us of our cuisine, but with clearly Japanese texture and connotations; sashimi of sea bream from Arenys de Mar; udon with prawn (thick noodle); a marvelous temaki of eel from the Ebro Delta; oshizushi (pressed sushi) of sea bass; futomaki (large and thick roll) of tuna belly, and grilled sea bream head. We pause for a moment to talk about the wine. This time, and we promise it won't happen again for a long time, we opted for an external wine. The chosen one was Julius Höfflin Vulkanstoff 2023, a light and fresh red wine, made mainly with the Spätburgunder variety, from volcanic lands of Kaiserstuhl, in the Baden-Württemberg region, in southwestern Germany. Anyway, the menu offers good options of both local and international wines, as well as a variety of sake.Highest quality

We resume the meal with the chicken skewers: one stuffed wing and the other from the tail. They remind us, very pleasantly, of classic Japanese yakitori. We add to the menu (€85) two dishes that are separate and not included: the angus rib and the fat shrimp temaki (€24). These suggestions are left out of the menu so as not to increase its price, but, despite the cost, we couldn't help but try them. The quality of the product, the presentation, and the good execution mean that we do not consider the price paid to be high. The miso soup and the choco tart conclude a surprising and very high-quality experience.Alex Vall is a calm and apparently pragmatic guy. He has created a very personal proposal, with many possibilities of becoming a benchmark in Barcelona. "At UMO you will eat well and find an atmosphere similar to what you would have at home with a group of friends. It is important that everyone is punctual so that we can all start at the same time and share the sensations that each dish provokes in us", Alex tells us, aware that his proposal is taking root and that it is being talked about. It is not mandatory to interact with the bar neighbors, but the dynamic itself invites it. We have greatly enjoyed the experience and we predict success and recognition for him. They haven't even been open a year and we are already thinking about the day we will return.