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-...
One of a species: don't mix your bigeye up with your bluefin
A logbook by Sensei Hiroshi Umi. On my travels to destinations, markets, restaurants and coastal or marine landscapes, I have learned to identify the different varieties of tuna. And I can attest that tuna tricksters, con artists or simply ...
Arahy: Rajoy, magic and tuna
A logbook by Sensei Hiroshi Umi. For a mere observer and man of measured words like me, with my Japanese minimalism, for someone to speak in torrents to express themselves, to tear open their apron or shirt, verbalise their enthusiasm and l...