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Cabaña Buenavista: an inland sea for bluefin tuna
A logbook by Sensei Hiroshi Umi. As if Robinson Crusoe had deliberately confined himself to his island. Like a shipwrecked sailor aiming to sink in an archipelago of talent and exploration far from everything, but close to his patrons. From...
The almadraba through japanese eyes
A logbook by Sensei Hiroshi Umi. Today the easterly wind has chosen to treat us kindly. Almost like a caress. The morning lulls the sea, which has scarcely shaken off its slumbers, lending it an unusual and alarming docility. All is ready a...
Tuna eyes: the ultimate delicacy
A logbook by Sensei Hiroshi Umi. In my homeland they call it mebachi, for biologists it is Thunnus obesus, and in the waters of Spain it is known locally as patudo. And we have fished it out for the blog because it has another name which pe...
Yugo, or a bunker fit for a king
A logbook by Sensei Hiroshi Umi. To summarise an unusual professional volte-face, a path of perfection and light, in just two sentences: Julián Mármol was a car salesman in 2007. Julián Mármol is one of Spain’s leading chefs in th...
Cominport: Villaverde, capital of Japan
A logbook by Sensei Hiroshi Umi. Seaweed packed with nutritional power, sake and mirin of varied hues, genuinely marbled wagyu beef, wasabi, gyozas and baos, noodles and chopsticks, rice for the most truly authentic sushi… Over 1,000 diff...
Magoga: Arguiñano, calm, and tuna with sherry
A logbook by Sensei Hiroshi Umi. What the divine Karlos Arguiñano has brought together, let no man or mundane customer put asunder. María Gómez and Adrián de Marcos met at the Aiala School founded in Zarautz by the pre-eminently famous ...