Magnates,unique bluefin tuna and talent shows: Welcome to Es...
A logbook by Sensei Hiroshi Umi. The chef and team at Espacio Montoro (in the Albufera region of Alicante) love making life hard for themselves in gastronomic terms, with every exquisite ingredient they handle. And diners are delighted at t...
Toch: good bar, great seafood, even better bluefin tuna
A logbook by Sensei Hiroshi Umi. The dependability of simplicity, craftsmanship, product and experience. The certainty of perfection after almost two decades of hard work. It all adds up to a classic. That is how we could define Toch in jus...
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...