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When did bluefin tuna become the king of sushi?
A logbook by Sensei Hiroshi Umi. Let’s turn our thoughts to an awful, apocalyptic dystopia. Imagine a world without tuna. No toro nigiri. No akami sashimi. No fiery tartar or mild tataki coated in sesame. I’m not talking about i...
Reasons to be dazzled by tuna skin
A logbook by Sensei Hiroshi Umi. Forget the stereotypes. Do not imagine that because I was born in Osaka and raised in discipline, brought up on cast iron regulations, maintaining silence and balanced containment, my Japanese heart cannot l...
Arrom... Face-to-face with a samurai from Barcelona
A logbook by Sensei Hiroshi Umi. “They cost me a fortune. I can’t imagine what they would be worth now. Without telling me anything, they had the courtesy to engrave my and the company’s name on the blade in the centuries-...
Fuentes and Japan: a love story
A logbook by Sensei Hiroshi Umi. For an oriental tuna-lover and gourmet like myself, along with so many other Japanese, raised among izayakas (inns), vinegared rice and sushi of every kind, discovering Spain is a blinding vision, a burning ...
Fuentes is born: the excellence of Bluefin Tuna
Where do you imagine the world leader of the bluefin tuna industry is to be found? Somewhere on the coastline of the Orient or the cold North Atlantic, or perhaps some exotic setting on the Pacific, right? Far from it. This illustrious and ...