Soluna · Eixample · Barcelona

What is tataki? Fish or meat seared on the outside

Tataki is a Japanese technique in which fish or meat is seared quickly over high heat on the outside and left raw inside. It is then sliced and served with a citrus sauce.

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Cocina de Soluna, restaurante japonés en Barcelona

What is tataki

From “tataku”: to strike. Originally the fish was struck by hand or with a mallet to flavour it with ginger and chives. Today it refers to searing over flame or on a griddle.

How it is made

Season the piece, sear it for a minute on each side in a very hot pan or with a torch, cool it quickly in iced water to stop the cooking, and cut into thin slices.

Season the piece, sear it for a minute on each side in a very hot pan or with a torch, cool it quickly in iced water to stop the cooking, and cut into thin slices.

What is prepared as tataki

Tuna, bonito, salmon, beef and wagyu. It is served with ponzu, grated daikon, spring onion, garlic or ginger.

Why it works

The contrast between the lightly toasted, flame-scented outside and the raw, juicy inside creates a texture and flavour experience that neither raw nor fully cooked can offer.