Blog

The self-taught Romeo who has conquered Alicante

No restaurant sector consultant or business strategist would wager a dime on such audacity. An intrepid young Italian émigré, with no prior experience and no Japanese roots, investing in setting up sushi restaurants in the heart of Alican...

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Madonna, bluefin tuna and age-old dynasty: the Hispano in Mu...

A logbook by Sensei Hiroshi Umi. The culinary critics of The New York Times – as well as many of my compatriots– know very well where to go if they wish to taste the traditions of Old Europe. They delight in age-old family restaurants. ...

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Pez Japanese Grill: the most festive tuna, the most visual s...

A logbook by Sensei Hiroshi Umi. There are many Japanese restaurants overseas. Thousands of them. In Paris, London, Oakland, Cape Town, Buenos Aires, Logroño (bravo, Kiro Sushi – we will be dedicating a future post to this zen miracl...

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Joaquín Felipe: a rocker for bluefin tuna

A logbook by Sensei Hiroshi Umi. He has never given up his roguish air of a nineteenth-century bullfighter, parading before the public true to cast-iron principles of loyalty, bonhomie and professionalism regarding his craft and his people....

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Cabaña Buenavista: an inland sea for bluefin tuna

A logbook by Sensei Hiroshi Umi. As if Robinson Crusoe had deliberately confined himself to his island. Like a shipwrecked sailor aiming to sink in an archipelago of talent and exploration far from everything, but close to his patrons. From...

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Yugo, or a bunker fit for a king

A logbook by Sensei Hiroshi Umi. To summarise an unusual professional volte-face, a path of perfection and light, in just two sentences: Julián Mármol was a car salesman in 2007. Julián Mármol is one of Spain’s leading chefs in th...

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