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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 ...
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...
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...
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...
Sharaku: hidden island, supreme nigiri
A logbook by Sensei Hiroshi Umi. One of the most reassuring experiences for the nomadic, investigative, analytical, gluttonous and loquacious guild of culinary critics is for our taste buds to come across some unsuspected discovery. The few...