Urusai Ibiza

The masterminds behind El Silencio Ibiza – purveyors of the coolest gastronomic and cultural projects on the island (and the world) – have struck gold again with the launch of Urusai Ibiza, a Tokyo-style tapas bar specialising in ground-breaking Japanese cuisine. An extension of the already exceptional gourmet offering available at the famous Cala Molí beach club, this new, standalone Ibiza fine dining restaurant has been brought to life by Silencio founder Arnaud Frisch in collaboration with Arthur Cohen, head of Parisian restaurants Ojii and Oni-san, and the respective head chefs of those venues, Yuji Mikuriya and Romain Littière, in what’s set to be a culinary experience like no other.

By sublimating the bounty of incredible produce available throughout the Balearic Islands, Urusai Ibiza presents a unique take on Iberian-Japanese fusion cuisine that defies expectation. Savoured in a setting that’s been created under the direction of Olivier Leone, in collaboration with Kulapat Yantrasast, former head of international projects for Tadao Ando and founder of the multi-disciplinary studio WHY, expect an inspiring blend of aesthetic influences at the Ibiza fine dining restaurant, ranging from the island’s lush nature and the statement bold forms associated with brutalism, to the added quirk of a kissaten – traditional Japanese tea-drinking shops, all combined with jaw-dropping sea and sunset views.

Sensory overload continues with Urusai Ibiza’s spectacular menu, which reinvents the way local products are cooked and served, resulting in plates akin to culinary perfection. Appetisers at the Ibiza fine dining restaurant include oh-so-tender chutoro tartare combined with trout eggs, wasabi cream, mil bread ponzu and soy sauce; indulgent toro tamari sushi with caviar, wasabi, spring onions and concentrated soy sauce; gambas rojas (famed for their succulence and quality across the Balearics), served simply with dashi sauce and wasabi; and matured wagyu cecina, accompanied by pan con tomate-shiso, milkbread and tomato pulp.

The rest of the innovative Urusai Ibiza menu pays tribute to the multitude of treasures found in abundance on the islands. From land, think flavourful Rubia Gallega sirloin on the bone, served with wasabi, garlic chips, ponzu-shallots and teriyaki sauce. From earth, feast on fresh seasonal vegetable tempuras with fermented garlic and honey, or tomato carpaccio with yuzu, shisho-olive oil and shiokombu. And from the sea, tuck into hamachi carpaccio with trout eggs and miso-wasabi sauce from the Ibiza fine dining restaurant’s raw bar; an iconic toro sando with wasabi mayo, ponzu-shallot sauce and milkbread from the fried section; and octopus with white miso mole, smoked and cooked Binchotan-style.

A selection of desserts are also available at the Ibiza fine dining restaurant. For a sweet and salty twist, try the miso vanilla crème brûlée, or something luxurious to end to the meal, the dark chocolate and buckwheat coulant with ice cream can’t be beaten, and for fans of a zesty finale, dive into the yuzu strawberries with white chocolate cream and yuzu gel. Every mouthful at Urusai Ibiza is complemented by the intimate Japanese ambience, timeless beachside location, and vintage artefacts paying tribute to Ibiza’s rich history. An unforgettable dining experience from a team of trailblazing culinary connoisseurs.