NOJA by Cotton

Discreetly tucked away in a side street in the heart of Ibiza town, NOJA by Cotton takes discerning diners back to the roots of ancient Japanese cuisine via the coastal mountains and icy fjords of Norway. Sleek blond wood countertops glow softly in the low-lit contemporary space, where decoration is minimal; here, the emphasis is on experiencing the moment, and delighting the senses. The strict reservation time policy extends beyond reasons of etiquette, as the intimate fine dining restaurant has a capacity for just 24 diners at any one time (14 of which are at the bar), and the highest quality ingredients are prepared on the spot using age-old techniques in a way that is akin to fine art.

Taking inspiration from Edo-era Japan (1603 to 1867) and building on it with the famous coldwater fish of Norway, there is no specific menu at NOJA by Cotton but every plate ispresided over by highly esteemed Portuguese sushi chef, Pedro Farinha. Certified by the All Japan Sushi Association, and a former student of multi Michelin-starred sushi master Roger Joya, Farinha has dedicated his life to sushi for the past 15 years. Specialising in omakase, which translates to the chef’s personal recommendation, delicately crafted morsels are served one by one so the freshness, flavour and purity of each ingredient can be enjoyed with the respect it deserves.

Short grain rice is prepared and vinegared specifically for each table at NOJA by Cotton and the carefully stored fish is unwrapped and sliced just before serving to maintain maximum freshness and flavour. Only the finest, cleanest fish is sustainably sourced – wild wherever possible, and ethically farmed in the Norwegian fjords. Rice, wasabi root, vegetables and homemade soya sauces are procured for their quality regardless of cost and only the best premium green tea, fine Champagne, crisp white wine and high-end sakes are on the menu. The result of this insatiable quest for excellence is exemplary preparation, deep, complex flavours and an unforgettable Ibiza fine dining experience.

In addition to sophisticated sushi, Norwegian Rakfisk, most often made from trout, char-salted and fermented for up to seven months – will be available at NOJA by Cotton, served with sour cream and onion alongside other uniquely Nordic ingredients like smoked and marinated fish and seafood, løyrom caviar, ryebread, blinis and more. The icy cold waters of Norway are renowned for producing some of the finest quality crab, salmon, cod and lobster in the world – the dogmatic precision with which dishes are calibrated at this exclusive Ibiza fine dining restaurant means each mouthful is savoured at the optimal moment.

While tradition and authenticity underpin the NOJA by Cotton experience, the team also embraces innovation. The Ibiza fine dining restaurant is dedicated to developing new ideas and flavour combinations, while constantly evolving its made-to-order menu. Designed for sushi purists, fine dining devotees and those seeking a culinary experience that appeals to all the senses, NOJA by Cotton has its sights set firmly on becoming one of the world’s pre-eminent raw cuisine destinations.