Teppei Nii
Osaka-born chef of Soluna in l'Antiga Esquerra de l'Eixample — eight years as Hideki Matsuhisa's right hand at Koy Shunka, now a six-seat omakase counter.
- Restaurants
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Teppei Nii is the Osaka-born chef-owner of Soluna in l'Antiga Esquerra de l'Eixample — a six-seat Japanese-Mediterranean counter. He spent eight years as Hideki Matsuhisa's right hand at the one-Michelin-star Koy Shunka, and previously cooked at the one-Michelin-star Keisuke Matsushima in Nice. Soluna carries a Michelin Plate distinction.
Biography
Early years
Born in Osaka, Nii trained in Japanese kitchens before pursuing experience abroad — including the one-Michelin-star Keisuke Matsushima in Nice, and the kitchens of Principal and Icho earlier in his career.
Career
Nii spent eight years in Barcelona as the right hand of Hideki Matsuhisa at the one-Michelin-star Koy Shunka before opening his own restaurant Soluna in l'Antiga Esquerra de l'Eixample. The intimate six-seat counter format is built around a rotating seasonal tasting menu — there is no traditional menu. The kitchen is pescatarian with a single supplementary Wagyu dish. Soluna carries a Michelin Plate distinction.
Philosophy
Nii's cooking strays from the strictly orthodox Japanese register, blending Japanese-inspired technique with Mediterranean influence. The six-seat counter keeps the kitchen in direct dialogue with each diner; the seasonal menu changes with the available product.
Restaurants
Accolades
- ·Michelin Plate at Soluna
- ·Eight years at one-Michelin-star Koy Shunka as Hideki Matsuhisa's right hand
- ·Previously cooked at one-Michelin-star Keisuke Matsushima (Nice)
Frequently asked
Does Teppei Nii have a Michelin star?
No — Soluna carries a Michelin Plate distinction. He spent eight years at the one-Michelin-star Koy Shunka as Hideki Matsuhisa's right hand.
Where can I eat Teppei Nii's cuisine in Barcelona?
Soluna in l'Antiga Esquerra de l'Eixample — an intimate six-seat counter. The restaurant runs a seasonal tasting menu only, with a pescatarian focus and a single supplementary Wagyu dish.