Blog

Masa Naomi: the marathon man belly whisperer

A logbook by Sensei Hiroshi Umi. Masa Naomi. Make a note of the name for your gastro stopovers… if you have not yet sampled its history and talent. It is no newcomer. In two years’ time they will be blowing out fifty candles on ...

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The finest japanese knives for bluefin tuna

Ever since I arrived in this succulent enclave called Spain, I have been aware of its magnificent, historic, literary and sublime knife-making industry. The craftsmen of Arcos, born and bred in Albacete, still have their popularity and succ...

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Which sake with this bluefin tuna? the definitive tasting…

A logbook by Sensei Hiroshi Umi. Forgive my initial liberty with the headline of this post. I borrow, and adapt, the title of an essential reference work to ascertain essentially how a perfect liquid match works with certain foods. Original...

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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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Gourmet diet for the finest bluefin tuna

A logbook by Sensei Hiroshi Umi. I got my head around the parallels almost as soon as I arrived in Spain and met the fine folk of the inland dehesa pig-rearing regions, so similar to seafarers in terms of their punishing crafts and trades....

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