Two Barcelona restaurants, UMO Àlex Vall and Carlota Akaneya, have received a rare official certification from the Japanese government, distinguishing them as authentic promoters of Japanese gastronomy and ingredients. These establishments are the only two in Catalonia to hold this prestigious international recognition.
The Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) awards this certification, managed by the Japan External Trade Organization (JETRO). This programme, titled “collaborating stores with Japanese gastronomy and ingredients abroad,” recognises restaurants and shops outside Japan. These establishments must consistently use and promote Japanese-origin ingredients and beverages. The certification is free to apply for and renewed every two years. It serves as a significant guarantee of authenticity within the culinary sector, offering a benchmark beyond traditional guides like Michelin or Repsol. Certified establishments feature on JETRO’s international “Taste of Japan” portal. They can also proudly display the official programme logo, a clear mark of their commitment to genuine Japanese culinary standards.
Barcelona’s Japanese culinary scene has expanded considerably in recent years, attracting both local food enthusiasts and international visitors. This official endorsement from the Japanese government positions UMO Àlex Vall and Carlota Akaneya at the forefront of authentic Japanese dining experiences in the city. The certification highlights their dedication to sourcing and preparing dishes with genuine Japanese products. This distinction helps consumers identify establishments committed to high-quality, traditional, or innovative Japanese gastronomy.
UMO Àlex Vall: Omakase Excellence in Sarrià-Sant Gervasi
UMO Àlex Vall, located at Carrer de Reus, 25, in the affluent Sarrià-Sant Gervasi district, opened in spring 2025. Since its opening, it has become a reference point for Japanese cuisine. Chef and founder Àlex Vall trained for seven years with Michelin-starred Hideki Matsuhisa at Koy Shunka, a highly acclaimed Barcelona restaurant. He also spent time in Japan with master Yoshihiro Murata, further refining his culinary skills and understanding of traditional techniques. The restaurant offers an exclusive omakase experience, meaning “chef’s choice,” at an intimate bar setting for just eleven or twelve diners. There is a single seating each evening at 20:30, Monday to Friday, where the chef personally curates the entire multi-course menu. This eight-course menu, priced at €85, expertly combines Japanese grilling techniques, seasonal sushi, and carefully selected locally sourced produce. Reservations open on the first day of each month and typically sell out within hours due to high demand.
Carlota Akaneya: Authentic Sumibiyaki in El Raval
Meanwhile, Carlota Akaneya, situated at Carrer del Pintor Fortuny, 32, in the vibrant El Raval district, champions the tradition of sumibiyaki. This Kyoto-style charcoal Japanese barbecue offers a unique and interactive dining experience in Barcelona. It stands as the city’s first restaurant specialising in this particular cooking method, bringing a distinct culinary niche to the Catalan capital. Carlota Akaneya is also the only establishment in Catalonia to feature the exclusive Matsusaka Beef on its menu, a highly prized Japanese delicacy. Diners can also enjoy other premium cuts, including A5 grade wagyu and Kobe beef. Unlike UMO Àlex Vall’s chef-driven omakase, Carlota Akaneya allows guests to actively participate by cooking their chosen ingredients on a personal charcoal grill placed at the centre of their table. This provides a truly authentic and engaging Japanese barbecue experience.
This official Japanese government certification underscores Barcelona’s growing reputation as a hub for high-quality, authentic international cuisine. It provides both residents and tourists with a clear indicator of genuine Japanese culinary standards, further enriching the city’s diverse and dynamic gastronomic landscape. This recognition also encourages other establishments to uphold similar standards of authenticity and ingredient sourcing.
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Originally published by Barcelona Secreta. Read original article.
