We heard about this place from many people and many barcelona lists, so we were excited that we were able to get a reservation.
Menu festival
warm sake with yuzu (sake con Yuzu)
sea urchin wasabi rice cracker (Galleta erizo)
sea urchin chawanmushi with cream of sea urchin and white miso
nare sushi: wild seabass fermentented with rice for one month and for two months
neo sushi: mackerel sushi with cherry blossom vinegrette/tuna belly in soy sauce/ancestral nigiri with 25 year old balsamic vinegrette/aloe vera sashimi
himono dried oyster (himono ostra)
red mullet with broth (salmonete con caldo)
tofu with smoked peas and garlic flower (tofu de guisantes)
grilled peas, tofu skin, green pepper juice and licorice (yuba habitas)
grilled white asparagus with butter and yuzu sauce (esparrago)
panko hake cocotxas with katsuobushi (panko merluza)
pil pil- hake neck with ginger oil and soy sauce
thai green curry with grilled aubergine and steamed jasmine rice with lime oil (curry verde thay)
wagyu nigir with warm sake
pig ear, octopus, oyster sauce and celeriac (oreja de cerdo)
cantonese pork rib, iberico pork slow cooked for 12 hours, pickled onoin salad with homemade buns (costilla de cerdo a la catonesa)
amazake ice cream, sake ice cream with caramel and crispy sushi rice
fresh rose and strawberry mochi with campari (mochi de fresca)
almond macaron with apricots (monaka de almendra)
chagashi- blood orange and chocolate mochi
Our seats at the Asian bar
what an amazing dining experience, not the typically first Spanish meal of traditional tapas. never thought i would try japanese spanish tapas in barcelona but dos palillos is worth the high rating and reviews. we had a corner seat at the asian bar, right in the middle of all the action, it was fun to watch the effortless flow of service. but we were mainly here for the food which was extraordinary, there were many familiar ingredients and tastes and many new ones and new favlor or texture profiles for ingredients like oyster and seabass.
there were so many memorable dishes, hard to pick which one was the best but here were the ones that really stood out. the fermented seabass was super interesting, we had tried fermented fish before but that was only for a week so to have fish fermented for a month and two was a new experience and wow. To taste how the texture and taste changes, one might think that it becomes more fishy but the exact opposite, the one that was fermented for two months almost tasted and had the texture of butter. another dish was the grilled peas and tofu skin, it was pretty bitter due to the green pepper juice but once you had the last bite with licorice, it was like candy. I normally hate the taste of licorice but this time it had no hint of that normal licorice taste. waygu nigri which was very quickly cooked with warm sake steam was absolutely delicious, the buttery wagyu with slight sweetness from the sake. another dish was the cantonese pork rib, although this was the most familiar taste and dish for me, i love my cantonese Char siu, the fatty barbequed pork with that sweet slightly sour sauce in a bun, nothing better than that.
all in all a wonderful experience, a must try if you are lucky to get a reservation.
