Takashi Ochiai is one of the great pastry chefs in Barcelona, and as of late 2019, he's also had his hands in ice cream. With the help of Italian artisan Andrea de Bellis, Ochiai has developed a traditional Italian ice cream parlour with Japanese touches. Head inside Kurimu to travel in delirious creaminess to Asia with sherbets and ice creams with flavours such as cherry and 'umeboshi' (Japanese plum).
Kurimu (which means 'creamy' in Japanese) was born out of an idea by Ochiai's daughter, Yuri. 'One of the big hits at our restaurants has always been our green tea ice cream, so why not open an ice cream stand?' she reasons. They follow the same philosophy of using only quality and local products as with their pastries – fresh milk, the wasabi in the frozen yoghurt is made with local ingredients... – and you can get gorgeous flavours like the strawberry, lime and 'yuzu' sorbet, or the chocolate and ginger. Try the amazing black sesame ice cream, or ask for a 'tayaki' – a puffy fish-shaped cone used in Japan that's worlds better than the often indigestible wafer you might find at lesser establishments.
