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Pez Japanese Grill: the most festive tuna, the most visual s...
A logbook by Sensei Hiroshi Umi. There are many Japanese restaurants overseas. Thousands of them. In Paris, London, Oakland, Cape Town, Buenos Aires, Logroño (bravo, Kiro Sushi – we will be dedicating a future post to this zen miracl...
Joaquín Felipe: a rocker for bluefin tuna
A logbook by Sensei Hiroshi Umi. He has never given up his roguish air of a nineteenth-century bullfighter, parading before the public true to cast-iron principles of loyalty, bonhomie and professionalism regarding his craft and his people....
Gourmet diet for the finest bluefin tuna
A logbook by Sensei Hiroshi Umi. I got my head around the parallels almost as soon as I arrived in Spain and met the fine folk of the inland dehesa pig-rearing regions, so similar to seafarers in terms of their punishing crafts and trades.&...
Witness to the triumphant debut by Fuentes at Salón Gourmet...
A logbook by Sensei Hiroshi Umi. I love the big trade fairs. Especially in the culinary field. They are the perfect chance to install an app on your mobile and count your steps. One, two, three, four strolls this way, four back that way… ...
Cartagenasia: when the capital of Japan is Cartagena
A logbook by Sensei Hiroshi Umi. Geography can deceive. Or at least prove capricious. For the first time in history, and for just four days, Cartagena is not lapped by the waves of the Mediterranean, but the waters of more distant and exoti...
Japanese tuna lingo: no more “lost in translation”
Whether traders, tourists, explorers, evangelists of all stripes, calligraphers, gourmets, adventurers, sailors or intrepid backpackers, all those who have ended up in my country recount on their return that their journey to the land of the...