ALL ABOUT FINGER FOOD
About the author:
From Lleida, son of an eminent Catalan cook, Josep was the first Catalan chef to establish himself in Japan, twenty-five years ago. His work in Tokyo, at the head of several restaurants, has earned him the recognition and admiration of countless colleagues who have followed in his footsteps..
Author of several cookbooks, Josep has a real passion for cooking, and also for his homeland, a feeling that takes him to Lleida and Barcelona several times a year.
In 1991, he went to Japan to open a restaurant in Tokyo, “El party” restaurant, as head chef. In 1997 he opened his own restaurant “El pati de Barahona” until 2001, when he changed it to “Pintxos Bepo” and introduced in Japan the concept of food-pintxos, which had a great acceptance.
In 2001 he opened “Ogasawara Hakushakutei”, and in 2005 he was in charge of the production of the culinary section of the Spanish Pavilion at the Aichi International Exposition, and of the “Tapas Bar” restaurant inside it.
At the end of 2005 he opened “L’estudi”, a one-table restaurant. In the spring of 2007 he opened “Tastets” a delicatessen store in the department store “Isetan” in Shinjuku (Tokyo) and in March 2008, a Spanish Catalan cuisine restaurant, “Bikini”.