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Natur Sushi: the tuna-mad celebrity hideaway
A logbook by Sensei Hiroshi Umi. What do a Spanish football legend, the country’s most famous weatherman, a successful singer-songwriter and a TV news presenter have in common? Well, that they all regularly enjoy dining at a distincti...
Il Boccone: a Sicilian almadraba just a stone's throw from A...
A logbook by Sensei Hiroshi Umi. Sicily, the largest island in the Mediterranean, is a land of fire and wind, affable folk, trembling earth, a fitful volcano, and tuna. Plenty of bluefin tuna. Since time immemorial, tuna-fishing nets (tonna...
The bluefin tuna of the caliphs sampled at El Envero
A logbook by Sensei Hiroshi Umi. In the homeland of salmorejo and expertly stewed oxtail, there is still a place for exquisite bluefin tuna as the cornerstone of a menu. As demonstrated here at El Envero, the restaurant we visited to find o...
How to cut bluefin tuna: everything you need to know
A logbook by Sensei Hiroshi Umi. Looking almost like a pyramid, or a reddish rock jutting out from the sea, the itamae stands before a formidable piece of bluefin akami, the meat of the deepest red to be found around the belly and back of t...
Aquarium: bluefin tuna in the land of lobster
A logbook by Sensei Hiroshi Umi. There can be no doubt that when it comes to culinary standard-bearers, in Menorca, the lobster is queen. It’s shown off proudly (and then crowned in flames) at the island’s restaurants, accompanied b...
The (bluefin tuna) nigiri etiquette manual
A logbook by Sensei Hiroshi Umi. Just like tapas, pizza and kebabs, sushi is now universally known, an exportable insignia and the touchstone for any chef aiming to master the art of raw fish. Excellent restaurants based on this particular ...