{"id":3182,"date":"2017-11-02T06:30:00","date_gmt":"2017-11-02T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3182"},"modified":"2026-09-20T12:14:28","modified_gmt":"2026-09-20T10:14:28","slug":"hattori-hanzo-la-evolucion-de-la-izakaya","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3182","title":{"rendered":"Hattori Hanzo, la evoluci\u00f3n de la izakaya"},"content":{"rendered":"
\nHace ya tres a\u00f1os que Borja Gracia<\/b> inaugurara en Madrid, Hattori Hanzo<\/b>, una izakaya <\/i><\/b>o taberna japonesa, en la que lejos del manido sushi, se sirvieran esos platos habituales de las izakayas en las que -contra lo que pudiera parecer- no suele encontrarse sushi. La idea era \u00abhacer viajar a la gente a Jap\u00f3n, en estado puro, sin fusiones\u00bb<\/i>. Posteriormente el propio Borja <\/b>abri\u00f3 47 Ronin<\/b><\/a>, otro restaurante \u00abjapon\u00e9s sin sushi\u00bb que tuve ocasi\u00f3n de conocer hace algunos meses y que me fascin\u00f3 .<\/span><\/div>\n
\n
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\n<\/a><\/div>\n
\n
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\n
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\n<\/a><\/div>\n
\nDecorado por el propia <\/span>Borja<\/b>, <\/span>Hattori Hanzo<\/b> tiene a su puerta el <\/span>noren<\/b>, una cortinilla que tradicionalmente se\u00f1alaba el nivel de la izakaya en funci\u00f3n de la suciedad (mejor cuanto m\u00e1s sucias) y en su comedor esconde un <\/span>horigotatsu <\/b>( <\/span>tarima<\/span> con mesas
\ntradicionales donde hay que meter
\nlas piernas en un hueco bajo la mesa para sentarse a comer ). <\/span>La
\ncarta de Hattori Hanzo se lee de derecha a izquierda<\/b>, como se hace en Jap\u00f3n, y
\nse estructura en cuatro bloques<\/b>: raw bar, tapas japonesas, especialidades y
\npostres<\/span>. <\/span><\/div>\n
\n
<\/b><\/span><\/span><\/div>\n
\nEn cuanto a la propuesta gastron\u00f3mica de Hattori Hanz\u00f4 parte de los platos originales que Borja descubri\u00f3  en Tokio<\/span><\/b>, donde se dio cuenta de que la cultura de la comida
\ncallejera est\u00e1 muy desarrollada y vinculada a la infancia de los japoneses y donde
\ntambi\u00e9n percibi\u00f3 que es m\u00e1s barato comer fuera que dentro de casa. <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/span><\/div>\n
\nEn nuestra reciente visita tuvimos ocasi\u00f3n de probar alguno de los platos que en sus tres a\u00f1os de existencia se han convertido en cl\u00e1sicos, como su takoyaki<\/b> (<\/span><\/span>esferas de masa japonesa a la plancha rellenas de
\npulpo con dos salsas y katsuobushi de las que en Hattori Hanz\u00f4 se hacen casi 5.000 unidades mensuales una
\na una, a mano, de forma tradicional) o su tataki de at\u00fan.<\/b><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/b><\/div>\n
\nPero tambi\u00e9n probamos alguno de los nuevos platos que Hattori Hanzo ha incorporado recientemente a su carta<\/b> y que personalmente me recordaron m\u00e1s a su hermano 47 Ronin<\/b>. As\u00ed me parecieron muy recomendables platos como <\/b>\u201c<\/span>Paseo por Hokkaido<\/b>\u201d, unas tostadas
\ncrujientes de tapioca con l\u00e1minas de ventresca de at\u00fan rojo toro, chutney de
\nmango y nieve agria de licopeno; <\/span>\u201cKobujime
\nHotate\u201d,<\/b> una vieira de Hokkaido curada en alga kombu, gratinadas con
\nmentaiko (huevas de abadejo) y aderezada con tsukudani de kombu, o el denominado<\/span> \u201cPerdido en Korea Town\u201d, una lasa\u00f1a
\ncoreana<\/b> inspirada en el barrio coreano de Tokio a base de cangrejo real,
\nkimchi coreano, leche de oveja, arroz inflado y lima.<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/span><\/div>\n
\nComo contrapunto se\u00f1alar las limonadas org\u00e1nica<\/b>s que elaboran en Hattori Hanzo<\/b> ( de yuzu, frambuesa, flor de cereza y t\u00e9 verde ), as\u00ed como su variedad de sakes y cervezas artesanas japonesas<\/b>. <\/span><\/span><\/div>\n
\n
<\/b><\/span><\/span><\/div>\n
\nTodo un descubrimiento !!<\/b><\/span><\/span><\/div>\n
\n
<\/a><\/span><\/span><\/div>\n
\nVisitar web de Hattori Hanzo<\/a><\/span><\/span><\/div>\n


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\n<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Hace ya tres a\u00f1os que Borja Gracia inaugurara en Madrid, Hattori Hanzo, una izakaya o taberna japonesa, en la que lejos del manido sushi, se sirvieran esos platos habituales de las izakayas en las que -contra lo que pudiera parecer- no suele encontrarse sushi. La idea era \u00abhacer viajar a la gente a Jap\u00f3n, en estado puro, […]<\/p>\n","protected":false},"author":1,"featured_media":3183,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nHattori Hanzo, la evoluci\u00f3n de la izakaya - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=3182\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hattori Hanzo, la evoluci\u00f3n de la izakaya - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Hace ya tres a\u00f1os que Borja Gracia inaugurara en Madrid, Hattori Hanzo, una izakaya o taberna japonesa, en la que lejos del manido sushi, se sirvieran esos platos habituales de las izakayas en las que -contra lo que pudiera parecer- no suele encontrarse sushi. 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