Ta-kumi, or the unexpected success of student Arbeloa
A logbook by Sensei Hiroshi Umi. During my bountiful years in the trade, and my travels outside and within Japan, I have met countless aspiring masters of the subtle and simple technique of creating the very best sushi. From established che...
Tuna tongue, marrow and eyes: a new era at the Ricardo Fuent...
A logbook by Sensei Hiroshi Umi. According to the dictionary, to which I always turn with curiosity and often amazement, a laboratory is defined as a place equipped with the required means to conduct research, experimentation and work of a ...
When did bluefin tuna become the king of sushi?
A logbook by Sensei Hiroshi Umi. Let’s turn our thoughts to an awful, apocalyptic dystopia. Imagine a world without tuna. No toro nigiri. No akami sashimi. No fiery tartar or mild tataki coated in sesame. I’m not talking about i...
Fuentes bluefin tuna tapas: talent to scale
A logbook by Sensei Hiroshi Umi. Internationally speaking, they are the most recognisable trait of Spanish cuisine. As universal as sushi or pizza. Supposedly they had a twofold origin: a matter of hygiene, and what might be called whetting...
How to judge –and win– a bluefin tuna competition
A logbook by Sensei Hiroshi Umi.. A gaggle of TV cameras and photographers mills around the main stage in Hall 8 of Salón Gourmets (IFEMA, Madrid), trying not to fall over one another before the event begins. Just a few moments ago an outs...
Tora: a tiger on the loose in the Salamanca district
A logbook by Sensei Hiroshi Umi. A talented, self-made sushiman, an investor who is an elite footballer, and a hugely elegant venue in the heart of Madrid’s Salamanca district. These are the calling cards of Tora (tiger in my mother t...