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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...
Why Luis Arévalo is the tuna monarch of the Nikkei
A logbook by Sensei Hiroshi Umi. According to his specialisation, in etymological terms he is a “child of the sun”, which is what nikkei means in my native tongue. The term has over time come to mean this Japanese-Peruvian fusio...
Rocío Tapas y Sushi: a blockbuster
A logbook by Sensei Hiroshi Umi. Supposedly the film director Isabel Coixet and local lad Antonio Banderas are thinking of lending a cinematographic treatment given to this tale of cookery and biography, a thrilling story that, as they woul...
Everything you ever wanted to know about maki
A logbook by Sensei Hiroshi Umi. Maki. Sushi roll play. A slice of fun with infinite combinations, and bluefin tuna very much a feature of many. This is one of the most popular and widely eaten forms of sushi in our fast-paced digital era (...