Andrés uses a Spanish Josper oven and a Japanese Robata grill and expertly combines emblematic foods from both cuisines
José Andrés is at it again. The world-famous chef and humanitarian recently opened a new restaurant in New York City. The Bazaar is his new culinary project that brings together Spain and Japan, “navigated with imagination, wonder, sophisticated cuisine, and unbridled creativity.”
The dining experience starts at The Bazaar Bar and ends in the main dining room at The Ritz-Carlton New York, NoMad. The concept was inspired by the 17th-century journey by a samurai named Hasekura Tsunenaga, who sailed from Japan to Spain to meet with the king. The dishes pay homage to special techniques from both countries and include use of the Japanese Robata grill (the konro) to prepare ibérico pork and Spain’s Josper oven to cook Japanese wagyu.
Menu highlights include ham croquetas, chicken kara-age, and fried baby squid with cured egg yolk and ishiri black mayo, in the fry/tempura section; bomba rice miso socarrat with shima aji and wasabi, as well as jamón ibérico with Manchego cheese, cabbage, mahonesa, and tonkatsu sauce, in the plancha/teppan section; and salmorejo glaze, ibérico pork stuffed chicken wings, and sesame seeds, as well as grilled carabinero prawn with soy miso garun, ponzo air, and marinated seaweed, in the Josper/Robata section. There’s also a selection of Spanish wines, Japanese sake and shochu, and spirits.
José Andres runs several Bazaar restaurants, in Las Vegas, Washington, DC, and Chicago, each with its own unique menu. His other restaurants and projects include Jaleo, Mercado Little Spain, minibar, China Chilcano, and Nubeluz, among others.