Teppei Nii
From Osaka to Eixample
Teppei Nii was born in Osaka, Japan. He trained in French cuisine and worked with chef Keisuke Matsushima in Nice before settling in Barcelona, where he cooked in the kitchens of Grupo Tragaluz.
For eight years he was Hideki Matsuhisa’s right-hand man at Koy Shunka, one of the city’s great references for Japanese cuisine. In late 2019 he opened SOLUNA with his wife, Diana, who runs the dining room: his own restaurant in Eixample.
Japanese cooking built on produce and season
There is no à la carte menu at SOLUNA. Teppei cooks a tasting menu that changes with the seasons, bringing together Japanese technique and Mediterranean produce. The name joins the sun (sol) and the moon (luna), a nod to the Japanese names of his children.
Each service begins by showing the produce of the day —seafood, fish, A5 wagyu— followed by a series of courses designed to discover his cooking at an unhurried pace, at the counter facing the kitchen or in the dining room. The MICHELIN Guide recommends SOLUNA and highlights its cod-cheek “pizza” al pil-pil.