Yoshikazu Suto

Chef-owner of Suto in Barcelona since 2019, Yoshikazu Suto is defined by a route that runs from Gunma Prefecture, Japan, through two decades of training abroad and into a restaurant built on Japanese omakase. The craft is the through-line: sequence, precision, and restraint, shaped by time outside Japan and brought into a Barcelona setting. Rather than read as reinvention, the progression shows how each stage tightened the work until the plate could carry a spare, controlled voice.

Since 2019, Yoshikazu Suto has been chef-owner at Suto in Barcelona, Spain. The restaurant’s focus is Japanese omakase, carried by influences gathered during long training beyond Japan and expressed through Mediterranean lightness. The method is in the balance: Japanese discipline set against the salt, brightness, and timing that informed the years away from home. In Barcelona, that balance comes through in dishes that stay direct and unforced, letting structure do the work.

The mackerel escabeche served in two small tacos with shichimi on top is the clearest expression of that approach. The dish is compact, but it holds the route: Gunma, omakase technique, Mediterranean influence, and a Barcelona address. Its force comes from control. The elements are few, placed with intent, and the result stays sharp rather than crowded.

Yoshikazu's signature dishes include mackerel escabeche. As a signature, it reads less as ornament than as method: concise, composed, and built on the meeting point between Japanese craft and Mediterranean influence. It is a dish that concentrates what Suto does best into a single plate.

Michelin singled out the mackerel escabeche at Suto as particularly impressive. The attention landed on a specific construction: mackerel escabeche, two small tacos, shichimi on top. For a chef-owner working from one Barcelona base, that notice speaks at the level of the plate. It identifies the craft note that defines him: Japanese omakase technique, refined through two decades of training abroad and set against Mediterranean influence.