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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...
Bluefin tuna and iberian pork, a love story in Atocha
A logbook by Sensei Hiroshi Umi. The finest bluefin tuna and the most outstanding Iberian heritage breed pork have more than a little in common. Because almost every last bit can be used –from the finest cuts to the most unexpected offalâ...
Every Japanese term, everywhere
A logbook by Sensei Hiroshi Umi. According to an old Spanish proverb, “you are not from where you were born, but from where you graze” (or where you choose, I would add). Roger Ortuño Flammerich was born into this world in Barc...
Tartare, marmitako and coaching. Why end up at Asador Concep...
A logbook by Sensei Hiroshi Umi. Landmark establishments, places that have over years built up that intangible sense of tradition or charisma, are as comforting as your mother’s lap. In the case of restaurants, they give off that almo...
Second year of GourmeTapa by Fuentes: conclusions in miniatu...
A logbook by Sensei Hiroshi Umi. The trick lies not in reaching the summit or finding a place among the elite, but in having the clarity of mind and enough hunger to remain there at the very top over a period of time. Within the context of ...
Forty-three reasons to be the home of bluefin tuna
A logbook by Sensei Hiroshi Umi. The city played a key role in the expansion of the Phoenician Empire, was the birthplace of Isaac Peral (the precursor of the submarine and other inventions), while this is also the land of delicious octopus...