Chirashi Sushi at Home

Chirashi Sushi at Home

Written by All Nippon Airways and Luxeat for a project We Are Japan. I first met Yoshinori Ishi at 2 Michelin-starred restaurant Umu. One of the best Kaiseki masters in Europe, he was the former head chef at this London mecca of Japan cuisine for 11 years. Originally from Saitama,…

13
Nov
Ingredients: Seafood
Salt + Fat

Salt + Fat

Salt + Fat

There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste. Think of the Anchovy. Best consumed most simply, on rustic bread, a slash…

4
Nov '20
Twelve essential ingredients from the Spanish Mediterranean

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

7
Aug '20
A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

Aiste Miseviciute and I have something in common: a fascination with gastronomy first piqued more than a decade ago by Vedat Milor and Mikael Jonsson’s unequalled blog, Gastroville. The whole website was testimony to the widely acknowledged idea that a good dish starts with good ingredients. Despite trends at the…

23
May '20
My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe that includes anything from fine dining temples to historic institutions or modest fish shacks on a beach. Thanks Eatinerary members and friends for the participation. In alphabetic order. Aponiente, El Puerto de Santa Maria, Cadiz Aux Pesked, Saint- Brieuc, France Bacon,…

10
Mar '20
The most remote Michelin starred restaurant – Koks

The most remote Michelin starred restaurant – Koks

The most remote Michelin starred restaurant – Koks

“Some believe the langoustine is the best the local sea has to offer, others think the Icelandic scallop is the gem of the North Atlantic, but a slice of freshly caught salmon, rolled in seaweed and steamed with Faroese butter is food for the gods.” Arguably the most remote Michelin…

25
Aug '19
Seafood temple – Güeyu Mar

Seafood temple – Güeyu Mar

Seafood temple – Güeyu Mar

Last night at Güeyu Mar, another seafood temple, that’s been on my list for a while. The simple restaurant steps away from a beach specializes in the local seafood, namely deep seawater “Rey fish”, that is very similar to or same (?) as Splendid Alfonsino or Kinmedai ( キンメダイ). The…

13
Jul '19
Yoshinori Ishii and his “fish and chips” revolution

Yoshinori Ishii and his “fish and chips” revolution

Yoshinori Ishii and his “fish and chips” revolution

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.…

23
Oct '18
Almadraba: thirty centuries of sustainability

Almadraba: thirty centuries of sustainability

Almadraba: thirty centuries of sustainability

Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us. By Fernando HuidobroNo matter how many meanings the word “sustainable” may…

27
Mar '18
World’s best turbot at Elkano

World’s best turbot at Elkano

World’s best turbot at Elkano

I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria on the Cantabrian Sea. Aitor is the son of the late Pedro Arregi, who founded Elkano in the 1960s and developed his own pioneering ways…

19
Mar '18
Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

23
Feb '18