From seasonal fruits and vegetables, picked at specific times of day, to local seafood found only at exact depths, seasons and locations, Japanese ingredients are bound to their specific heritage and the landscape on which they were raised. This singularity is reflected in a cuisine where each element on a…

Salty and packed with umami, these tiny fish add an intense meatiness to a variety of dishes. To taste a truly exquisite anchovy though makes the supermarket equivalent pale into insignificance. El Capricho produce just such anchovies in Santoña, Cantabria – a small town on the coast of northern Spain…

The spanish coast has a long tradition of canning sardines, and the quality of these salty little parcels of joy can vary hugely. Rosa Lafuente is among the best, having operated in Galicia for over 100 years. We sat down to talk to Francisco Lafuente, who is the fourth generation…

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,…

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…

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,…

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…

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,…

“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…

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…