Carlota Akaneya is a safe restaurant.



Kamo River, Kyoto

Carlota Akaneya opens on August 15, 2011 as the first sumibiyaki in Europe. Twelve years later, in 2023, it becomes the second restaurant outside Japan—after its sister Marie Akaneya (Paris)—with Matsusaka Beef, the wagyū most prized by the Japanese, and it does so with meat from its most exclusive farm, Ito Ranch. Carlota Akaneya is also one of the only three establishments in Europe to serve the Japanese muskmelon Crown Melon and the only restaurant in the city of Barcelona to serve authentic Kobe Beef.

Carlota Akaneya's story begins in 2009, in Kyoto. During his time in Japan, Elías notices a restaurant called Akaneya Junshinken, located on the emblematic Ponto-chō street, on the banks of the Kamo River. Inspired by this, Elías opens the first sumibiyaki in Europe two years later in Barcelona with his best friend, Felipe Fernández, whom he surprised by naming the restaurant after his mother.

Beginnings are difficult. The first 'full house' surprises them with the visit of Albert Adrià, who leaves the restaurant without trying a bite because of the wait. "It was a disaster", they lament. But word of mouth remains unstoppable, bringing other celebrities such as Andrés Iniesta or Ferran Adrià. In October 2013, Albert Adrià invites them to discover his restaurant Tickets, from the inside. "That afternoon we learned more than in 24 months working", says Elías. Since then, Carlota Akaneya only opens at night and devotes the day to preparing the mise-en-scène.

In 2014, Carlota Akaneya adds to the menus A5 Japanese beef or wagyū, In 2014 Carlota Akaneya added to its menu Japanese beef or A5 grade wagyu beef, famous for its taste and buttery texture, subtle and velvety marble. Until then, A5 wagyu had never been served outside of Japan, except in Hong Kong and Macau. Thus, Carlota Akaneya becomes the first sumibiyaki to serve wagyū A5, the highest rating awarded by the JMGAthe association that issues the certificate of quality in Japan.

Kamo River, Kyoto

In 2016 Carlota Akaneya was reinforced with the incorporation of chef Eloi Soriano first, and Josep Gómez later. In the summer of 2016, Chiho Murata, from Fukuroi, Japan, starts to collaborate with Carlota Akaneya in the progressive improvement of the menus, plate by plate. In its annual Travelers' Choice Awards, TripAdvisor includes Carlota Akaneya in the Top 10 restaurants in Spain. In November 2017, Albert Adrià mentions Carlota Akaneya as one of his favorite restaurants in Time Out magazine.

In 2020, Carlota Akaneya becomes the first restaurant in the city of Barcelona and the third in Spain —along with her sister Pilar Akaneya in Madrid— to serve certified Kobe Beef. Forced by the hourly restrictions on the hospitality industry against Covid, Carlota Akaneya reopens at noon on the weekends. In 2021 they added the muskmelon Crown Melon to the menu, from Fukuroi, happenning with the restaurant's 10th anniversary and the centenary of the Shizuoka Crown Melon company, created in 1921.

In 2022, Akaneya Group becomes the first non-Japanese company to become a member of the Matsusaka Beef Association in its 60-year history. In light of this fact, the Japanese government authorizes commercial exports of Matsusaka Beef for the first time. In 2023, Carlota Akaneya becomes the second restaurant in the world outside Japan —after her sister Marie Akaneya in Paris—to serve Matsusaka Beef, and it does so with meat from its most exclusive farm, Ito Ranch, under the license number EU No. 02.

Official Ito Ranch badge - UE Licence nº 02

Kamo River, Kyoto

Official Ito Ranch badge - UE Licence nº 02



Kyoto Barbecue

Carlota Akaneya is a popular Japanese cuisine sumibiyaki made with premium product from Japan. The architecture is inspired by the typical Japanese izakaya, with its akachōchin or red lamp lighting its entrance. The sumibiyaki aesthetic of the more alternative Kyoto is transferred to Pintor Fortuny 32 street in Barcelona and its interior, where nine self-made barbecue tables are raised on the same terrazzo floor of the tavern that preceded it, called Ivanhoe. Akachōchin o lámpara roja alumbrando su entrada. La estética sumibiyaki del Kioto más alternativo se traslada a la calle Pintor Fortuny 32 de Barcelona y a su interior, donde nueve mesas-barbacoa de fabricación propia se levantan sobre el mismo suelo de terrazo de la taberna que le precedió, llamada Ivanhoe.

At Carlota Akaneya, tradition and austerity combine to create a genuine atmosphere bathed in jazz music, a favorite among the great chefs of Japan. A corner of the Raval where day and night merge to slightly shake the notion of time.

Few things captivate as much as fire, intimacy and omotenashi, aspects that Carlota Akaneya strives to combine appropriately. Whether it's a first visit or not, as you enter Carlota Akaneya and walk through its sliding door, the lounge staff waits inside to welcome you and make you feel at home, as well as in Japan.


Popular haute cuisine

If the basis of pleasure in the kitchen is the raw material, Carlota Akaneya's secret begins in their relationship with the suppliers and the choice of the best possible ingredients. The simplicity of the dishes highlights the prominence of a product that, in any case, is enhanced with a subtle touch. Little is necessary when you have the responsibility of working with certain treasures of nature. Everything must be of the highest quality and prepared to perfection.

The cooking method is added to the quality of the product which is old-fashioned, with a charcoal that is dumped on the table manually in each service. "It is possibly the most sacrificed trade that exists in restoration," confesses Chiho. But also "the most romantic expression I have ever known."

Carlota Akaneya does not know if the guest will have a chance to return, so she prepares tasting menus that ensure a wide assortment of flavors and textures from Japan, such as the previous dance that surrounds the barbecue fire. Each plate has a function within the whole, an intricate and woven story as the course progresses.


Juan José Pernía

Born in 1994 in San Cristóbal, Venezuela, Juan José Pernía grew up among sacks of flour, ovens and the smell of freshly baked bread in his grandparents' bakery, La Polar. Juanjo grew up fascinated with his mother's and his aunts' love for his grandmother's recipes, the daily spectacle of choral work to prepare them, and his vocation for service with the simple goal of pleasing. He had all of this as standard when, while on vacation, he got his first job at his uncle's Capri pizzeria. By experiencing that the most rewarding thing about catering was feeling the satisfaction of customers, the permanent search for excellence became something natural and non-negotiable. At 18 he crossed the Atlantic to expand his culinary knowledge in Dublin. Under the direction of chefs Sweetie and Ritz, he worked in all areas of the Green Hen restaurant's kitchen, where he learned French cooking recipes and techniques. However, his dream of following in his grandparents' footsteps and dedicating himself to baking did not change until, at the age of 23, he enrolled in the Aranda school in Madrid. It was there where he discovered that cooking opened up an almost infinite world of possibilities. His time at chef Daviz Muñoz's restaurants marked a before and after. With the help of chef Balo Ortiz at StreetXo, and chef Antonio Villodre at GoXo, he refined his appreciation of detail and the treatment of products of a quality never seen before, which were also combined there in unimaginable ways. It was then when he heard about Pilar Akaneya, a Japanese restaurant that had just opened in Madrid, and decided to visit it. He had never seen anything like it: charcoal brought from the kitchen to the table and cuts of meat from Japan that surpassed anything he had ever tasted. He contacted chef Pepe Fernández, told him that the passion that the restaurant exuded reminded him of his childhood and expressed his desire to work there. Pilar Akaneya “changed my way of understanding hospitality.” When Chiho Murata saw him ready to take the leap forward, he did not hesitate to offer Carlota Akaneya the helm.


Earth, fire and water


There is something about Kyoto that inspires Carlota Akaneya. The name Kyoto itself makes you breathe more deeply. Its beautiful scenes, sumptuous cuisine and calm rhythm make it easy for you to enjoy every moment. The Tawaraya ryokan, the Ogata restaurant, or strolling through Shirakawa Gion and Shinbashi Dori streets represent the very essence of beauty, sometimes unnoticed for lacking any pretense. The simple and rustic architecture separates you from the overwhelming outside world and plunges you into an almost meditative state.

Carlota Akaneya transfers this harmony with nature to its cutlery and dishes, using simple metals and woods adapted to each need and season of the year. There are also used carefully selected rustic ceramics created by Japanese craftsmen. Japanese artisan tableware stands out for its delicacy, resistance and exquisite shapes. For the chef's menu, he chooses unique pieces from the Yuu workshop in Barcelona, directed by the artist Motoko Araki. Using traditional methods, Araki takes time to make each piece. He begins with the good kneading of the clay in the original Japanese way and continues with the creation of the form using the lathe. Each piece is left to dry for 8 hours before glazing and firing at high temperature for another 14 hours. The resulting colors, shades and shapes give Japanese tableware and diners a sense of Zen beauty and well-being.




To book a table you must accept the following Reservation Conditions.

  • Reservations prior to 9:00 p.m. correspond to the first shift and have a maximum of 2h 30m.
  • We require punctuality. We will hold the table for 15 minutes.
  • Reservation is valid exclusively for the number of people specified.
  • You must respect the following Code of Conduct

Frequent questions

Our menus are closed menus for 2 people and are based on a wide range of meats. We do not have vegetarian or vegan menus. However, if one of the two people is vegetarian or vegan, we can adapt the menu, prior notice, so that they can enjoy different dishes without meat or animal protein, and the other can enjoy meats normally. We cannot substitute meat for fish.

We can adapt it. The menus consist of several shared dishes, so the adaptation applies to both customers. To adapt the menu you only need to indicate your intolerance when making your reservation.

All menus are for a minimum of 2 people and the price of the menu is per person. However, if there is a minor among the 3 people, it is possible to share a single menu (for 2 people).

No. The restaurant resembles a Japanese tavern. It consists of a small room with 9 tables without privacy or absence of noise. If you are looking for a fine-cuisine restaurant, or elegant fine-dining in its most classic sense, calm and spacious, Carlota Akaneya probably does not meet your expectations.

You may book for a maximum of 4/6 people, depending on availability. Larger group reservations are not accepted.

Thanks for thinking about us. Reach out to us at

The own air extraction and supply system guarantee constant air circulation and ventilation of sumibiyaki In addition, the restaurant has the Zonair3D air purification system, the most advanced on the market. It contains viricidal nanofibers that filter microparticles and inactivate viruses, including Covid-19. More about this technology

We welcome all requests, but unfortunately, we do not do these types of collaborations.




Pintor Fortuny, 32 Barcelona 08001


Free parking for guests (2h) SABA / BSM, entrance via Carrer dels Àngels, Pintor Fortuny corner.


Opens every night for dinner and weekends for lunch.


August 5 - 25



If you wish to purchase a gift voucher email us to


These are the measures adopted to combat COVID-19.
We apologize for any inconvenience that may cause

Purified air

Installation of the Zonair3D air purification system.

Goods at the door

Access to the restaurant is limited to customers and staff.

Customer review

Mandatory temperature taking and hand disinfection.

Reinforced cleaning

Disinfection of chairs and toilets after each use.

Staff hygiene

Room and kitchen staff protected with a mask.

Separate tables

Occupation of tables respecting the regulatory distance.

Card payment

Cash payments are not allowed.

General cleaning

Compliance with the usual sanitary measures.