Tuna eyes: the ultimate delicacy
A logbook by Sensei Hiroshi Umi. In my homeland they call it mebachi, for biologists it is Thunnus obesus, and in the waters of Spain it is known locally as patudo. And we have fished it out for the blog because it has another name which pe...
Yugo, or a bunker fit for a king
A logbook by Sensei Hiroshi Umi. To summarise an unusual professional volte-face, a path of perfection and light, in just two sentences: Julián Mármol was a car salesman in 2007. Julián Mármol is one of Spain’s leading chefs in th...
Cominport: Villaverde, capital of Japan
A logbook by Sensei Hiroshi Umi. Seaweed packed with nutritional power, sake and mirin of varied hues, genuinely marbled wagyu beef, wasabi, gyozas and baos, noodles and chopsticks, rice for the most truly authentic sushi… Over 1,000 diff...
Magoga: Arguiñano, calm, and tuna with sherry
A logbook by Sensei Hiroshi Umi. What the divine Karlos Arguiñano has brought together, let no man or mundane customer put asunder. María Gómez and Adrián de Marcos met at the Aiala School founded in Zarautz by the pre-eminently famous ...
Reasons to be dazzled by tuna skin
A logbook by Sensei Hiroshi Umi. Forget the stereotypes. Do not imagine that because I was born in Osaka and raised in discipline, brought up on cast iron regulations, maintaining silence and balanced containment, my Japanese heart cannot l...
Arrom... Face-to-face with a samurai from Barcelona
A logbook by Sensei Hiroshi Umi. “They cost me a fortune. I can’t imagine what they would be worth now. Without telling me anything, they had the courtesy to engrave my and the company’s name on the blade in the centuries-...