Kak Koy - Closed

Chef Hideki Matsuhisa's third Barcelona restaurant specializes in robata, a type of Japanese barbecue that cooks ingredients over low-temperature charcoal, giving them a special smoked flavor. The kitchen is located in the dining room, so that the guests, arranged at two bars, share the space with the cooks. The menu consists of about 18 dishes to share, four mains and a handful of seasonal dishes divided between vegetables, fish and meats. The quality of the ingredients is high, and the cooking methods tease out the very best aspects of each.