When you sit behind Umiko's bar you know you're going to enjoy
And what is that about the japan fusion (true) ? Japanese cuisine , supported by great products, which is with traditional flavors of our gastronomy a as a thread.
Nothing better than starting with some edamame with japanese canary mojo accompanied by a Kirin to whet your appetite, while you put yourself in their hands to decide the menu that best suits you.
TOO MUCH VARIETY? WE HELP YOU
you can start with one Normandy smoked oyster with cherry and basil salmorejo , fresh flavors that combine perfectly with the memory of the sea of the oyster.
The wok-open razor clams with yellow pepper, chives and asparagus They already give us clues of that combination of flavors so distant that we are going to try: the mild spicy prepares the palate to continue with a menu that will grow in intensity.
Open razor clams wok with yellow pepper and asparagus from Umiko
If you want to continue with one of the house classics, try the tuna bolognese : a very fresh and light somen noodle tartare seasoned with Japanese soybeans fermented for two years. A dish that despite its Italian appearance fills your mouth with Asian flavors.
Umiko tuna bolognese
GOOD SUSHI
Before starting the #sushilocura We review with Juan some concept that you have to be clear about in order to know why these nigiris are really top and not the ones from the revolving buffet on the corner of your neighborhood : ''The touch of the nigiri depends on the cooking of the rice, its quality and the seasoning used. In our case we use rice vinegars matured for up to two years in oak barrels . It also depends, to a great extent, on the fish; at ** Umiko ** the product is always respected and left to mature in the chamber (seven days for white fish, three for blue fish). We work with small producers and, when we travel, we take the opportunity to taste dishes or ingredients that we then bring home ".
Now yes, are we going on a trip?
we start in France with a flambéed scallop nigiri with parmesan french butter of which you will want to eat twenty more, for that toasted touch that will flood your palate.
We traveled to Donosti in search of a gilda nigiri and, since we are in the Bay of Biscay, what better way to try the Red mullet nigiri with pil pil from its head and fried fishbone.
Red mullet nigiri with pil pil from its head and fried Umiko spine
We take a dip in the Mediterranean with the paella socarrat nigiri with prawn from Huelva of which you will suck his head without stopping.
And we ended up in Madrid, putting on our chulapo suit and paying homage to the San Isidro meadow with a Madrid salad nigiri with tuna marinade , or trying the **little soldier from Pavia inspired by Casa Labra's famous cod **.
Madrid salad nigiri with tuna marinade from Umiko
The liquid part is not far behind either: from Riesling to national whites mainly from the Mencía grape that stands out and perfectly accompanies the most exotic flavors, good selection of champagnes, Atlantic reds or a complete s choice of sake to pair, do you dare?
Don't forget to leave room for something sweet because any of its homemade mochi (you will go crazy with the green tea with white chocolate) or the panacotta with soy milk, lemon leaf, galangal, yozu jam and seaweed cookie They are the best finishing touch to this japofestival so funny
Mackerel nigiri with tomato
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