Fire,
tradition,
and
the
most
exclusive
wagyū
transport
us
to
a
small
sumibiyaki
in
Kyoto.
In
2009,
Ignasi
Elías
discovers
the
tavern
Akaneya
Junshinken
in
Kyoto
and
decides
to
fulfill
a
friend’s
dream:
to
open
his
own
restaurant.
In
2011,
the
first
sumibiyaki
in
Europe
is
born
in
Barcelona:
Carlota
Akaneya.
In
2020,
a
second
location
opens
in
Madrid,
becoming
the
first
European
restaurant
to
serve
Shizuoka
Crown
Melon.
Two
years
later,
Akaneya
partners
with
Japan’s
most
prestigious
wagyū
farm,
Ito
Ranch,
and
joins
the
Matsusaka
Beef
Association,
becoming
the
first
exporter
of
Matsusaka
Beef
in
Japan’s
history.
In
2023,
Akaneya
opens
in
Paris,
becoming
the
first
restaurant
outside
Japan
to
serve
the
holy
grail
of
beef:
Matsusaka
Beef
tenderloin
from
Ito
Ranch.
Chiho
was
born
in
1995
in
the
small
city
of
Fukuroi,
220
km
south
of
Tokyo,
in
Shizuoka
Prefecture.
Driven
by
a
desire
to
improve
her
Spanish,
she
moved
to
Barcelona
in
2015
to
study
humanities.
A
year
later,
she
met
Ignasi
Elías
and
began
collaborating
with
Akaneya,
officially
joining
the
team
part-time
in
2018.
Shortly
after,
she
took
on
the
role
of
executive
chef
and,
together
with
Elías,
led
some
of
the
most
notable
innovations
in
the
industry:
the
importation
of
Crown
Melon
from
Fukuroi
and
Matsusaka
Beef
from
its
most
exclusive
farm,
Ito
Ranch.
A
sensory
journey
where
time
dissolves
between
flavors
and
omotenashi.
Experience
the
purest
Japan
without
leaving
Barcelona,
Madrid,
or
Paris.
