Why bluefin tuna feeds the menagerie at Casa de Fieras
A logbook by Sensei Hiroshi Umi. In autumn and spring in particular, the mild climate makes a pleasurable stroll through Madrid’s Retiro Park particularly appealing. With every measured step, keeping a close eye on the landscape of li...
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...