{"product_id":"ugo-chan-15-1-2024","title":"UGO CHAN (1.15.2024)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003eMonday, January 15. 8:30 p.m.\u003c\/strong\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eTasting menu by chef Hugo Muñoz from the Michelin-starred Ugo Chan restaurant in Madrid. \u003c\/div\u003e\n\n\u003cdiv\u003eOne night only in Barcelona as part of Las Noches Mágicas by Montagud Editores. \u003c\/div\u003e\n\n\u003cdiv\u003eEnrique Granados Street, 70.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe price of Ugo Chan's Tasting Menu at Montagud includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIkizukuri of the day's white fish, razor clam in \"bulhao o pato\" style, and oyster sashimi with ponzu\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSalamanca caviar lentils with Japanese wood pigeon curry, briefly roasted breast, coconut foam, and piparra from its legs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOur tribute to Robuchon: toro tartare with smoked eel geleé from the Ebro Delta and Iranian caviar\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSea bass bikini in \"cold meunière\"\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOur version of a Russian salad: mayonnaise from the best canned tuna, Maresme peas, black Canarian potato, and tuna sashimi\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eEnoki carbonara, black truffle, and marine guanciale\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Rías Baixas, La Sobrada, Thunder Wine Makers\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHanging tomato and belly tuna salad\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eMadrid-style tripe gyoza with fried chickpeas\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eFried egg nigiri with Japanese shepherd's crumbs\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eD.O. Binissalem - Mallorca, Ca'n Verdura Tinto, Vinoplacer\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLamb sweetbread kebap temaki\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eRoe deer Wellington in tataki\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O. Rioja, Ukan 2019, Ukan Winery\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSeaweed and chocolate\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cstrong\u003ePairing: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eD.O.P. Jumilla, Olivares Dulce Monastrell, Bodegas Olivares\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA contemporary restaurant with an open kitchen, two bars, and a Japanese soul, not lacking in personality; its changing and meticulous proposal is based on classical thoughts such as those of the Greek philosopher Heraclitus: \"No man ever steps in the same river twice\". Chef Hugo Muñoz, who plays with the restaurant's name recalling the nickname his grandfather gave him as a child (\"Hugochan\", similar to Huguito), champions a Japanese cuisine where seasonal produce is the main protagonist, playfully modulating it with details from other cultures and, above all, with nods to culinary icons of Madrid (such as the Madrid-style Tripe Gyoza or his version of Soldaditos de Pavía). They offer an Omakase menu that they prepare according to their taste and appetite!\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945296376140,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/ENERO_d4b4f1e4-f0d1-4847-baae-f5d04b74f793.webp?v=1782330286","url":"https:\/\/montagud.com\/en\/products\/ugo-chan-15-1-2024","provider":"Montagud","version":"1.0","type":"link"}