Blog

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 ...

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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...

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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...

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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...

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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...

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El Doncel: bluefin tuna 1,000 m above sea level

A logbook by Sensei Hiroshi Umi. He gives off the aura of days gone by, out of the ordinary, like a man of the Golden Age, veteran of a thousand battles, arising from a literary world. A rakishly piratical beard, professorial glasses, sharp...

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Discover the origin of your Fuentes Bluefin Tuna.

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