The Japanese Pantry with a ' Nikkei ' touch that defines Luis Arévalo has its place in Gaman, the new restaurant in Madrid of the Peruvian chef.
Madrid is delighted that Peruvian chef Luis Arévalo-known for his career in Kabuki, Nikkei 225 and Kena among other exotic eaters and good gastronomic purposes-has returned to its most Asian origins. Japan is the starting point of its most personal kitchen to which it returns with Gaman, its new house located in the Plaza of San Amaro number 8.
The origin of the name of the establishment refers to the Japanese term ' gaman ', which means having the ability to overcome problems, possess the vital energy and stamina to resist and pursue goals with perseverance and attitude. The name is chosen precisely, since the last stage of Luis Arévalo has been a struggle in the complicated and sacrificed world of the hospitality industry. With Gaman, the cook has opened a small place, without pretensions and sensibly. In The collected establishment dispenses exquisite Japanese food for just 32 diners in room and 8 lucky in Barra, who watch closely how the master prepares with delicacy Niguiris and other formats typical of Japanese cuisine.
The gastronomic offer moves away from the less pure flavors and more adhered to the fusion to approach delicate snacks made with fresh products from the market. We Assist the Arévalo with clearer ideas and more resounding flavors: nigiris of lemon fish, which combine a rice at the exact point with the fish, cut to perfection. More Innovative is the Nigiri de shrimp de Motril, which is accompanied by a touch of caviar. More Interesting creations: Peru looks through the nigiri of seabass with milk of tiger and Korean chili and with the nigiri of salmon flambé, with mayonnaise of yellow chili, onion purple and rocoto.
Beyond the Nigiris, in Gaman we find sublime starters like the red prawn tail with zucchini and sesame, the shellfish is served with its own essence and a lightly acid touch of rice vinegar. The stews, in which an Andean character beats, stand out. In them the hot point, camuflándose between textures and touches of spices. If we go back to the Nigiris, we'll find something more than fish. The Veal with yuzu skin and the zucchini flower-exquisite and fine sample of the most vegetal gastronomy-open to the diner a universe of flavors that plays in Japan but without alluding to the products of the sea.
The end of the visit to this sober place and without great decorative milestones sign it sweet moments like the hailstorm of cardamom-very refreshing-crowned with red fruits and a subtle soup of Amazonian fruits or the ice-cream accompanied with a spark of coffee liqueur and Nut praline.