Fodor's Expert Review Koy Shunka

Two blocks away from their mothership Shunka, partners Hideki Matsuhisa and Xu Zhangchao have done it again. This time, with more space to work with, the Japanese-Chinese team of master chefs has organized a tribute to Asian fusion cooking based on products from the Catalan larder. Berberechos en salsa de sake (cockles in sake sauce), cerdo ibérico con ciruelas (Ibérico pork with plums), and ventresca de atun (tuna belly with grated tomato and lemon) are several of the infinite variations on the Asia-meets-Catalonia theme in this sleek, contemporary setting.