Carlota Akaneya: Elevating Authentic Japanese Cuisine in Barcelona

A corner of Raval where day and night blend, gently shaking our sense of time.

Project Scope

DIGITAL CONTENT

Social Media Content
Website Content Management

PR&MEDIA

Public Relations
Event Management
VIP Client Management

In August 2011, Carlota Akaneya opened in Barcelona, becoming the first sumibiyaki restaurant in Europe. Sumibiyaki is a type of home barbecue with a charcoal grill called Shichirin. Unlike Yakiniku, sumibiyaki refers to any food grilled over "sumi," the charcoal. The Japanese took the concept from Korea and made it an important part of their culinary culture.

Three years after its debut, Carlota Akaneya now offers a selection of Japanese wagyu, the most exclusive beef cut, renowned for its distinctive taste and smooth, creamy, and delicate marbled appearance.

Additionally, it is the first establishment in Europe to serve the Japanese Crown Melon, along with Pilar Akaneya in Madrid.

At Carlota Akaneya, tradition and austerity combine to create an authentic atmosphere accompanied by jazz music, a favorite among top chefs in Japan.

Description and context

In contrast to Pilar Akaneya, the sumibiyaki Carlota Akaneya already boasted a decade-long reputation. Our objective lay in upholding the restaurant's esteemed status through daily media monitoring and consistent press coverage.

Strategy, Naming and Logo

Results

  • 80 articles published in spaces such as the Repsol Guide or Ara.Cat

  • 587M readers

  • 850K estimated views

  • 2K social actions

  • 375K media value.

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Marie Akaneya: Elevating Authentic Japanese Cuisine in Paris