Is a Michelin-Star Dining Experience Worth the Splurge
- Nour El Houda Bouzaffara
- Jun 9
- 2 min read
Updated: Sep 6
A few months ago, we dined at Koy Shunka, a Michelin-starred Japanese restaurant nestled in Barcelona’s Gothic Quarter.
From the moment you arrive, the experience feels deliberately curated. You ring a bell outside an unassuming door, which swings open automatically, ushering you into a dim, minimalist hallway. As you walk forward, another door silently slides open—like stepping into a secret world where precision and calm reign. It’s a beautiful, immersive entrance. Expectations build.
We were offered the seasonal tasting menu—a long, intricate journey through Japanese flavors and textures. It was an experience filled with thoughtful details and meticulous presentation. Yet, despite the beauty and technical brilliance, we walked away feeling a little underwhelmed.
The Craft Is Undeniable But There Was Too Much Sea, Too Little Balance
The tasting began with Oscietra caviar, which set an elegant tone—subtle and creamy. Dishes like Hata (grouper) and Hirame (flounder) were highlights for me: fresh, clean white fish prepared with restraint. Tuna (maguro) was another standout, served both lean and fatty—soft, rich, and umami-laden.
I also really enjoyed the Kaki (oyster)—one of the few seafood items I genuinely love. It was served beautifully and let its briny sweetness shine. The Wagyu Ozaki, a premium beef from Japan, delivered on texture and depth—intensely flavorful but still refined.
Dish after dish featured seafood—often varieties I don’t enjoy, such as squid and clams. These arrived in quick succession, with no pause or breathing room between plates. For someone who doesn’t love shellfish, the menu felt repetitive and even slightly alienating.
More importantly, there was very little in the way of vegetable-focused dishes, or any real variation in tone. I kept waiting for a fresh, green interlude—or a simple broth or rice course—to balance the sea-heavy lineup. It only came once or twice.
A Bill in a Pan
After more than a dozen dishes, dessert brought a soft landing with Ichigo (strawberry), Kikuimo (Jerusalem artichoke), and Nashi (Asian pear)—all subtly sweet and refreshing.
Then came the check, served with a wink: presented in a cast iron pan. It was a surprising and playful gesture that stood out from the otherwise ultra-serious vibe.
Final Thoughts: A Mixed Experience
There’s no doubt that Koy Shunka excels at what it sets out to do—crafting beautiful plates with flawless technique and high-end ingredients. But for us, the experience felt a bit too rigid, too seafood-centric, and lacking in variety or personalization. The relentless pace and narrow menu focus made it hard to fully enjoy.
Would I recommend it? Only to someone who truly loves seafood—all of it. If you’re like me and prefer just oysters, white fish, and tuna, you might find yourself pushing food around on your plate more often than savoring it.
My rating: 7/10. Technically excellent, but emotionally distant—and not quite worth the high price tag.
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