Naoki: bluefin tuna and talent East of Eden
A logbook by Sensei Hiroshi Umi. Talent arises in unexpected places, and knows nothing of place names or genders. It may flourish in metropolitan eateries, roadside inns, cafés in busy metro stations, gastrobars or any venue set up to serv...
Spectacle, jungle and plenty of bluefin tuna: welcome to SLV...
A logbook by Sensei Hiroshi Umi. There are places that far surpass the culinary act. That become a happening in themselves, a celebration that extends beyond the quality of the product and the social enjoyment of sharing lunch, dinner or an...
Why stop off in Tobarra to sample bluefin tuna?
It makes a comforting staging post for summer holidaymakers from central Spain who opt to unwind on the coast of Murcia. It also has a drumming ceremony entered on the World Heritage List (held during Easter, 104 hours of incessant percussi...
Nobu: from Barcelona to bluefin tuna heaven
A logbook by Sensei Hiroshi Umi. He almost literally lives out of a suitcase, having lost count of the trips, check-ins, passport stamps and layovers he clocks up over the course of a year. Terse of word, but highly affable, Frenchman HervÃ...
EpÃlogo: the tuna tapa that Antonio López would paint
A logbook by Sensei Hiroshi Umi.  To judge by the flavour of this outstanding dish, he gladly let himself get carried away. If the chef of EpÃlogo had claimed the prize for the best escabeche at Madrid Fusión just a few months earlier, d...
Terre: tartare and tataki like haute couture stilettos
A logbook by Sensei Hiroshi Umi. Emblematic of the hopeful times of parity in which we now live, our star here is the first female chef to appear with full honours in our logbook, which by now has quite a number of varied entries. Of delica...