Strolling around Barcelona is being amazed by its archictecture.
its people,the diversity
around  the place
and its neighborhoods full of charms.
Precisely,
one of its
neighborhoods,
is what
brought us
here.
Those who walk around  Plaza España, don`t suspect
that a revolution is being carried out in a few blocks.
This revolution begins in 2011,
when Albert and Ferran Adriá, joined with Iglesias brothers,
creating a new concept in gastronomy.
Six different concepts in the same place,
El Barri.
We continue our
tour through El Barri with Chef tv.
In this episode, we will visit Pakta.
The home of
Nikkeu Cuisine ,
most creative
and  innovative
in Barcelona,
I introduce you to Sole
hello, Sole. How are you?
Nice to meet you.
The pleassure it`s all mine.
Welcome to Pakta. To this world..Nikkei
We met Jorge Muñoz, Head Chef at Pakta.
Who told us about this project,
Where flavours and techniques of two millenial cultures
are combined- What a challenge , right?
..a Peruvian-Japanese restaurant.
In Barcelona, Nikkei. And I`m not Nikkei
Peruvian, yes, I am. But
I`m not
Nikkei.  And that was somehow, the challenge...
that Albert and
me  had, in this case.
and at the begining ,
of Kyoko,
who was the Japanese part of the project.
that was initially the idea of creating atypical
Nikkei restaurant.
That we realized
some
months later,
Because Albert
wasn`t ...
either
Nikkei nor Peruvian or Japanese.
But we hadn`t made Nikkei cuisine before.
That, on the one hand, it was a good thing. because
we didn`t follow the
typical
elaboration
that already existed.
We created, a new concept of Nikkei Cuisine.
In which
the world of Japanese
Peruvian and Mediterranean,(with the products) ,
, is caught. And that we don`t have to follow,
as I told you,
those
typical
suaces,
those
typical elaborations.
But, something a little bit different.
And creating new dishes. Based on tradition, such as the case of Ceviche.
But not making the traditional Ceviche. or the case of a nigiri,
and we don`t make a traditional Nigiri.
I think that Nikkei cuisine allows you that,
to join or fuse , as it is common to call it.
but...
with..
the..
aim ...
of
telling
but not
confusing.
{Soledad} Good point.
Pakta means 'union' in the Quechua Peruvian primitive Language .
Union between two cultures. Union of two gastronomies.
The design of the place  is also based on this concept.
Understanding  that the basis  of Nikkei Gatronomy,
is Japanese.   But developed with the flavours, colors,
traditions and Peruvian ingredients.
We wanted
to break the concept
of a typical
the typical
Japanese Izakaya. In which we had inspired.
Wood, marble,
The Japanese world in the interior sector.
And to break this question of
Let`s say,
this neatness...
with the fabrics.With the color and the Peruvian flavours.
To say it somehow, which is what you experience
when you enter the restaurant.
And the service has already started. The smell,  and you notice
many...
eh..many
reactions. That helps the client
to catch,
to catch
,to put it simple, ...
to catch of
the
Nikkei
cuisine.
The bar is what you see here, ...it`s this..as you see.
And by the way, how many clients can eat here?
To be sitting in fron of the bar, let`s say,
we have
32 people.
We have, 20 people at the tables,
Counting that from there, and the ones you see here.
For me, this is the best sector, as I told you
we wanted to break that  Japanese style ,
In which,
the itamae
is...
eh..
below or above
in the bar
regarding
the client.  In this case, we have   built it at the same level.
So at the moment, you sit , the sight you have
towards the food, in this case,
is lineant.  Lineant, ok.
How do you manage to get the ingredients? because, I mean...
There are specific products
, I mean..at the Pakta kitchen
That cannot miss. The problem was precisely  that at first.
But after living 18 years here,
the product has changed a lot.
18 years ago there
was too little.
The high demand we have had for Peruvian food
and the boom of Peruvian cuisine in the last years
has lead that not only, Peruvian restaurants
offer Peruvian products
At present, you go around any place in Barcelona
and you find in
any menu a ceviche,
and in some , you even find a causa.
And this made  distributors want those products.
And at present, you will find
fresh peppers, potatoes.
That in the case of potatoes, now we receive not just one type but many
Manym that of course you have to know how to prepare them.
Because not  everybody can prepare them properly.
You need to know where they come, their process and so on.
The problems
we had at first, was that we didn't have that.
And how is the elaboration process?
How do you deal with  the serving time?
Presenting the dishes, and so on
Little by little, and spontaneously  the Peruvian flavours started to
gain ground in the Pakta kitchen.
At the begining, as I told you, we didn't know whether to have menu or carte.
At present the concept of Pakta
has evolved into more Peruvian,
Why'? because there are more Nikkei restaurants.
At the moment we opened Pakta
there was a big gap
a great demand for nikkei cuisine.
So we wanted to take advantage of that.
How is the elaboration process? It is based on the product,
which is something you will
be hearing in all Albert`s restaurants.
We base on the product.
If for example we have a white asparragus
What shall we do? we make more Japanese cuisine  or Peruvian..
Well actually we don`t do that.
We analyse the product, with asparragus what we could get.
We check on previous years, on how we used it.
Whether we have used it more on Peruvian food.
Now for example it is completely Japanese,
to say so.
And regarding stews, we also revise what we have done.
We decide whether to repeat it or not.
Many times we get too stubborn on how to creat a new dish
that you ended up not creating anything at all.
Exactly.  in some point,
what I see in Pakta kitchen, which is something that I also  experienced in other restaurants.
is that they  are evolving.
As time goes by, and as you experience what the clients want.
You as a team are also seeing how you work together.
Exactly, we have worked together for 5 years. pakta is s synonym of evolution.
It has evolved to an extent
that it gained its own esence.
That makes it first and
best representative  of nikkei cuisine
in Barcelona.
In the last 5 years we have served more than 15 ceviches.
more than 10 causas.
And they are causas and ceviches
that didn`t exist 5 years ago.
So we created a language.
So when we noticed that,
it the way we choose to continue. We have this fixed menu.
there must be a ceviche, causas and nigiris.
So this is our starting point.
We based on the seasonal product , now the asparragus.
So we think, an asparragus nigiri, mm doesn`t match.
We continue with a esparrguinia nigirri , but it must be perfect in taste and texture.
Regarding causas, we don`t prepare the same causas we always make,
But we do respect, the tradition
that it should contain popatoes.
We  wouldn`t add a foam or anything
because we don`t offer that.
But what we do,  we have our technical touches.
in the menu..
But not as much as you will find in the other restaurants.
Because I think that,  Pakta goes beyond that.
It is much more based on culture.
on the country, in this case.
And speacking of which, goes the question
A world that identifys  Pakta.
union, which is the meaning of Pakta in quechua language.
I will lead you to Niño Viejo
I will introduce you to Paco Mendez, the head chef..
After getting amazed by Pakta,
Our tour continues to the next restaurant,
And as Jorge accompanies us, I couldn`t help asking
a little about what
I will be experiening at
Niño Viejo.In niño Viejo you will find
this so deep  Mexican Culture
of street food.
Is the world of tacos,
those spicy
but tasty
sauces,
those encurtidos,
chillis, micheladas,
margaritas.
it is a taqueria
purely Mexican..
with a Mexican touch.
but that doesn`t lose its esence, right?
Which is what  identifies our restaurants.
As the case of PAkta in its Peruvian cuisine,
and the case of Niño Viejo
and Hoja Santa in its Mexican culture.
so attached there. chef tv invites you
to continue the tour to the most ambitious gastronomical project in Barcelona.
In the next episode , Niño  Viejo.
The innovative proposal  of a Mmexican taqueria in El Barri.
Hello Jorge, How are you? I introduce you to Sole.
How are you? very well.
Traducción y Subt. Inglés por " Laura Amodio "
