🇪🇸A Spanish chef is making amazing okonomiyaki in Japan. His life & history of Hiroshima Okonomiyaki

🇪🇸A Spanish chef is making amazing okonomiyaki in Japan. His life & history of Hiroshima Okonomiyaki

Managed an okonomiyaki restaurant in Barcelona, Spain for 7 years. He continued to share the heart of Hiroshima. In the middle of his dream, he got leukemia. fter a battle with illness, he overcame his illness and opened a restaurant in Japan. I’m from Barcelona. Not Japanese. Yes, Hiroshima man.

Honest to the basics, careful okonomiyaki. Mixed with the essence and thoughts of Spain. Hiroshima’s people have the Okonomiyaki Soul inside. Please watch the Spanish master’s passionate challenge in Hiroshima until the end. Lunch Preparation I come from Barcelona, Spain. He ran an okonomiyaki restaurant in Barcelona with his friend Fujiko from Hiroshima.

The restaurant has lasted for seven years until 2018, despite some difficult times. Trained in okonomiyaki at “Lopez” and “Gan-chan” in Hiroshima. In 2023, he opened the okonomiyaki restaurant “Gavilan” in Hiroshima. Making tortillas.About 1 hour. Every week Spanish people eat tortillas. So, probably an easy recipe. Potatoes, onions, eggs, salt, that’s it.

My mom always adds artichokes. This recipe is very tasty. Gavilan’s ideal tortilla is her mother’s seasoning. Onions are cooked slowly over low heat to bring out their sweetness and flavor. 100% olive oil. Spanish omelette, always olive oil. Olive oil is expensive now. But it is delicious.

Potatoes are also cooked slowly at low temperature. Gavilan’s special, making Aioli sauce. Garlic is very important to Aioli. Spanish garlic is cheap and very tasty when you add a lot of it. It has a strong flavor. But with Japanese garlic, it was difficult to get the same taste at first.

But I found this garlic in Hiroshima and it is very tasty. This is a set of large and small Spanish mortars. The original aioli is said to be mixed with a pestle for about 20 minutes. But this blender makes it faster and better.

The basic aioli recipe is just garlic, Olive oil, and salt. Gavilan adds a number of other ingredients, but the recipe is a secret. Lunch opening, making okonomiyaki. Gavilan’s method of making okonomiyaki is very basic and careful. He values the technique and spirit he learned from his two masters.

After the restaurant opens, nearby businessmen and women studying Spanish visit the restaurant. When someone interested in Spanish comes, it becomes an impromptu Spanish class. Gavilan-san speaks Spanish, Catalan, English, and Japanese. Customers come to the restaurant after reading the local newspaper. Potatoes and onions for tortillas are ready.

This is an okonomiyaki named “Mediterranean Sea”. It is topped with fresh squid, fried squid, and aioli sauce. A large amount of okonomiyaki sauce and aioli sauce. Then mix the two sauces. The essence of Spain is contained in some places. Yes, here we go, “Mediterranean Sea”. Is this the aioli sauce?

Yes, white sauce. But it’s not mayonnaise, it’s aioli sauce. Aioli and okonomiyaki sauce, mix them together. Okay, I understand. Let’s have it. These are for neighbors and take-out customers. Gavilan means “Sparrowhawk” in Spanish. The name of the restaurant, “Sparrowhawk,” isn’t funny. Gavilan, good. The restaurant is full of illustrations of hawks. Extra cabbage.

He also grilled okonomiyaki for us. Olives as topping. We interviewed Gavilan-san for a bit. Well, I’m Rafa and my story with Okonomiyaki started 13-14 years ago in Barcelona, when me and my friend Fujiko bought an okonomiyaki restaurant and started making okonomiyaki in Barcelona.

So, the restaurant, more or less, at the beginning it was very difficult because nobody knew about okonomiyaki in Barcelona. Everybody came and wanted to eat sushi or wanted to eat tempura, wanted to eat kara-age. Well, kara-age we had, but it was a little difficult.

Then, I would explain to customers what okonomiyaki was and what Hiroshima food was, and why okonomiyaki is so important to the people of Hiroshima. Then, little by little, the customers who came to the restaurant in Barcelona learned about okonomiyaki, and we built up a fairly loyal clientele that to this day,

Now it has been thirteen years since I was first in the restaurant, and there are still customers from Barcelona who, when they come to Japan, now come to visit Gavilán here. Well, it was a difficult decision because I had the okonomiyaki restaurant in Barcelona.

But in 2013, 2014 or so, I had only opened the restaurant three years ago. When I went to the doctor for a normal blood test, I was diagnosed with leukemia. So, of course, leukemia is blood cancer, these are things that are a little more serious, that scare you a lot.

And so, imagine I was there and I got all the doctors there from the ER and we need to talk to you. And of course, at that moment the world falls on you a little bit,

But the truth is that all the doctors gave me a lot of encouragement and said “don’t worry, we have detected this now but in the future maybe it could get better and you have to start the treatment”.

And then, nothing, I went on with my normal life until the time came, the time came when the doctors sat down with me, they told me “look, next year you have to start the treatment”.

And then, that’s why I also had to move away from the restaurant in Barcelona a little and then leave almost everything to Fujiko, who was the one who ran it. And in the end, we had to close because I had to start treatment the following year. and the doctors already told me

“this is something, they say, you have a 20 percent chance of staying in the chair, they say an 80 percent chance of surviving, so it depends a lot on the energy that you have and that you are calm and that you are well.” throughout the treatment period”.

And so, for that reason, I closed everything because I needed to focus a little on being well.

And then, of course, being on the verge of not knowing if I’m going to be able to continue, of course, I’m going to be able to continue living, I’m not going to be able to continue living, I didn’t know.

So, then when everything went well and I improved, I thought, I mean, that’s the hardest thing I can do and I said, ah, well look, maybe go to Japan, make an okonomiyaki restaurant, Japan, learn Japanese better, it was something which motivated me a lot to do.

Then, Fujiko, who was my partner and my friend who had the restaurant in Barcelona, opened her own restaurant in Badalona, but I separated from her a little bit, although we still talk and keep in touch and very close,

I came to Japan to make okonomiyaki and the truth is that it was a lot of fun. One piece is an okonomiyaki with noodles, aioli sauce and fresh jalapeno toppings. Second, okonomiyaki with udon noodles, cheese, olives, fresh jalapeno toppings. This menu was invented by a regular American customer (who will appear later).

Gavilan-san is thinking about naming the menu after him (lol). Too delicious🤗 Gavilan’s okonomiyaki is always tasty and “beautiful”. I don’t think Japanese would think of this topping. 🤤👍👍👍🤩 With cider. The first time I came to Hiroshima, I provided the okonomiyaki at the restaurant of my later teacher, Lopez-San,

So it was a very special experience for me because Lopez-San is a great master and has a lot of knowledge of okonomiyaki and he knew how to transmit it to me, he knew how to teach me what okonomiyaki was for him.

So, little by little, that passion and affection that he had for okonomiyaki, I guess he taught it to me and he taught me that okonomiyaki is not only something you eat, it sounds strange, but by making food, food is for eating.

But okonomiyaki has a very important brutal history behind it that very few foods have that history.

Well, okonomiyaki, how it was transformed, how it changed from before the war, after the war, due to the needs of hunger, what there was at that time, that the people didn’t have money either, they had no way to eat. , because there was no food either.

So, with an iron griddle in anyone’s garage, they would put a little charcoal, the griddle on top and there they would cook the okonomiyaki.

And so, it is a food that, thanks to it, I believe that many people were able to survive and go through what is the post-war period, which is sometimes hard in war, but the post-war period, when everything is over, you have to move forward, it is more difficult.

In Spain we also had a very difficult post-war period and from my grandfather’s stories he explained to me how difficult it was to get food after the war. Then also, well, that is something important for me to be able to cook it.

Now that lunchtime business is over, he continues to make the tortillas. Mash the potatoes a little. You can smell the good smell of eggs baking. Topping with green onions, olives, and aioli. Maybe (before listening to the story) this face. Later his eyes open😲. This is the Okonomiyaki story, it’s very, very interesting!

But yeah, the Okonomiyaki not only food in Japan, I think every Hiroshima people have an Okonomiyaki soul inside. This thing when foreign customers listening is very very interesting for them and maybe I want to think inside of them can change a little bit from thinking to Hiroshima and Okonomiyaki.

This thing make me happy. Do you have tortillas? Yes, there is! Grilled beef harami please 🐮 Yes!! In the evening, regulars gathered. This couple has been coming once a week since the restaurant opened. A popular menu item at the restaurant. The man in the front is Tony Takeuchi-san.

He is the chairman of “Kinsuikan” on Miyajima Island and is also a musician (bluegrass). I have two hotels on Miyajima island. Last year I retired. Happy Retirement😁 You are retired, two hotels, and a bluegrass band? Very good! I have a camping car. I go around Japan.

The couple in the back is Richard-san and Yuki-san. We too became friends with the couple at this restaurant. Kinsuikan is a long-established inn on Miyajima Island, established over 120 years ago. And the chairman has been a friend of Gavilan’s for 10 years.

It was the first time for everyone to meet, but the conversation was lively. It was the first time for everyone to meet, but the conversation was lively. Which one do you recommend? A little dry. Is this your first time? I recommend it 😉. OK👍 Bikini?

Do you know what a bikini is? Catalan sandwich. Ham, cheese and bread. In Hiroshima, Gavilan-san arranged it with dough. Nice to meet you. Here is Bikini. I’m from Barcelona. Not Japanese? LOL Not Japanese. You’re a Hiroshima man. Yes, Hiroshima man. Your Japanese is much better now. Grilled Beef Harami.

Cook the beef fat and vegetables first. And, you know, light okonomiyaki? Here you go. Here is the harami. It also comes with aioli sauce. Look good. Delicious!! Cheese on top is steamed first. Okonomiyaki without noodles is recommended for those who want a light meal.

It is a standard menu item at okonomiyaki restaurants in Hiroshima. Tortilla to Tony-san. Bikini is often eaten in Barcelona. When he ate the okonomiyaki with the olives he ordered separately, he said it was delicious. He doesn’t like much sauce, so less of it. This is his favorite topping for okonomiyaki. Perfect!

Richard-san, Good use of the spatula. Yes, here you go. In Spain, it seems that rice cakes can be found in Chinese stores, but not in local supermarkets. But Spanish supermarkets, they have lots of edamame. Delicious! Okonomiyaki with olives! Various languages are often spoken in the restaurant. Japanese, English, Spanish…

Language and cultural differences are also a fun topic of conversation. It’s a great feeling! Today is your first time to try olive okonomiyaki. It will probably be your favorite topping from now on. I learned a lot today😁 Olives are the best! Richard-san, always cheese, jalapenos and olives.

He came up with this topping menu. Bikini good. Negi-yaki and raw egg (by Naoko Ken). Both Richard and Gavilan enjoy old videos of Ken Shimura. Gavilan-san has long been familiar with Japanese culture, including the movie “Tokyo Story” and the manga “Akira. OK!bokujyo🐮 “Mahou”. Spanish beer.

night at Mr. Gavilan’s is filled with delicious okonomiyaki and side dishes to keep the drinks flowing. The fun cultural exchange is also very appealing. He served us staff meals after business hours. My Japanese a little. I was so happy. We all worked a lot today.

Please take care of us from now on. This was always taught to me by my mentor, Mr. Lopez. The griddle is always the customer’s plate. But this plate is cleaned every day. The plates are not here when the customer is done eating. We always wash it. The griddle is the same.

The master does a good job every day. He is 60 years old now. He has some aches and pains. He has some aches and pains. Sometimes, every day, his body has some aches and pains. But it’s not a work stop. Work, it’s okay all the time. It’s okay.

This is my inspiration.Mr. Lopez can do it, I can do it. I am 41 now, Mr. Lopez is 60. I am still young. I can do it, I can do it, yes. The griddle is polished to a shine for a long time after business hours. My future dream maybe I don’t know.

But every day for me is a new day and sometimes to think in the future is a mistake but always want to follow a dream. The dream never come but maybe my idea is in the future I want to teach my experience for other people.

I want to open in Spain, maybe, an Okonomiyaki academy, and not only show the Hiroshima culture, I want to show the Hiroshima food and the Hiroshima Okonomiyaki. This is my dream, maybe in the future. But I can’t do it. I don’t know.

#okonomiyaki #japanesefood #spain

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It is an okonomiyaki story of a young Spanish master. He runs an okonomiyaki restaurant in Barcelona. He has continued to share the real taste and the meaning of okonomiyaki for Hiroshima people in Barcelona. Then, overcoming a serious illness that suddenly struck him, he opened a restaurant in Hiroshima.
This is his okonomiyaki, his mentors, his okonomiyaki life, and his thoughts on Hiroshima. We hope you will take a look.

🔷Shop Information
Name: Okonomiyaki & Spanish Tapas “Gavilan” | お好み焼き & スペインタパス「ガビラン」
Address: 1-3-13, Deshio, Minami-ku, Hiroshima City, Hiroshima Prefecture
Google MAP: https://maps.app.goo.gl/zQHwDmW88kdU4oco9
Instagram: https://www.instagram.com/gavilanokonomi

*Video shooting is done with permission of the restaurant.

🔷Chapter
00:00 Opening
01:13 Main Story
04:56 Lunch Opening, Making Okonomiyaki
12:21 Encounter with Okonomiyaki – Restaurant in Barcelona.
13:56 Why do you open an okonomiyaki restaurant in Hiroshima?
18:40 Okonomiyaki and history learned from Mr. Lopez.
22:50 Conveying the heart of okonomiyaki to foreigners.
23:56 Dinner Open
38:22 After restaurant closing
40:14 Future dream

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* Please note that all information regarding the video is based on personal vague memories and may not necessarily be accurate.
* Title, summary, and subtitle translations are automatic and may contain errors.

#barcelona #gavilan #teppanyaki #japanfood #hiroshima #cuisine #soulfood #streetfood #foodtour #japan #japantrip #japantravel #hiroshimatrip #hiroshimatravel #hiroshimafood #setouchi #inlandsea #foreign #foreigner #spanish #tapas
#ガビラン #バルセロナ #外国人 #外国人旅行者 #広島 #広島グルメ #広島焼き #鉄板焼き #お好み焼きの作り方 #広島名店 #広島旅行 #瀬戸内 #瀬戸内海 #タパス

スペインの若き大将のお好み焼き物語です。バルセロナでお好み焼き屋を経営。本場の味や広島人にとってのお好み焼きの意味をバルセロナで伝え続けてきました。
そんな中、突然襲った大病を乗り越えて、本場広島でお店をオープン。
彼のお好み焼き、師匠達、お好み焼き人生、広島への想いを。