Finca Santa Luzía: a dazzling alliance of bluefin tuna
A logbook by Sensei Hiroshi Umi. A high-class event to present a luxury car, a business lunch to close a deal with succulent cuisine, an intimate and secluded dinner for two, an outdoor drinks party for the beautiful people of Alicante and ...
Rincón de Pepe: the strength of a Murcia classic
A logbook by Sensei Hiroshi Umi. I have a particular fondness for places that are, one might say, cross-generational. Establishments where whole sagas (as well as diverse groups and clans of differing inclinations) have gathered around a ta...
Odiseo, or a tuna anthology of good fortune
A logbook by Sensei Hiroshi Umi. On few occasions – and this journal has already clocked up countless gastronomic journeys – do we come across such a wealth of tuna, such a variety of cuts and methods, such devotion for a distinctively ...
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...